Brisket ??'s

[Buckeye]

Since I jus recentlee (past yeer) started cookin briskets....I see what Sam's haz labled az "flats".....bout 4-5#'s...they look "flat"...duh? hence tha name right? :wink: (about tha size of a sheet of paper). Now at Wallace Werld tha briskets r bigger...round 8-12#'s an look "flat" at one end an sorta git bigger towards tha other end....like there's a "hump" in that end (about 18-22" long an 8-10" wide)Tha label jus sez "brisket". Iz there a name fer this cut of brisket? :roll:

[Texana]

Someone "PLEASE" help this man out .... afore he cooks the cat :shock:

[SCOTT]

I would like to help him but I can never understand a word he says..Its like he talks with marbles in his mouth :D

[bigwheel]

Yeppers..it called a Packer brisket in this part of God's Country I think. That means they take the fat off one side but not the other. Now ithe missing fat is real funny cuz I think that is facing the inside part of the cow. It come off easy and is barely attached. Now if anybody ever try to sell you an untrimmed brisket that means it got fat on both sides. Now this should not be thought of as the opposite of a trimmed brisket..which is usually a cryoed packer which is fixin to go out of date so they trim it up and get rid of the excess fat so it be ready to cook. It also go into the butcher saran wrap at this point and the price goes up. If you ever hear of a "nose off" brisket that means they have cut off most of the point but not all. A flat is where they take the nose plust some. Whew..this get cornfusing huh?

bigwheel

[TexasBorn]

Someone "PLEASE" help this man out .... afore he cooks the cat :shock:

Texana! That could be the funniest thing I've ever read!


Buckey

I think you're missing the point. Wooops, did I just say that?

TB

[Buckeye]

Thanx Wheel 8)
Where's tha Brisket fer Dummies book? :oops: :lol:
Never seen on tha label "Packer"....herd of it.......never seen it. :roll:

[Buckeye]

I would like to help him but I can never understand a word he says..Its like he talks with marbles in his mouth :D

Don't ya meen types with marbles on my hands. :roll: :lol: :lol:

[SCOTT]

You could be right...Why dont you type like when you lived in Ohio? :D

[Buckeye]

You could be right...Why dont you type like when you lived in Ohio? :D

Sorry...never typed when I lived there. :P
Mite wunna walk on by this tree. :wink:

[herper]

better he cooks the cat then more chicken!! :twisted: :twisted: :twisted: :P :P :P :P :P
Herper

I have no problem understandin ya Buckeye

[Woodman]

Buckeye, they sometimes call them "whole briskets" or just "briskets" when the point isn't removed as well. I'd just try a flat to start. Get the hang of it, and then move on to the big boys! A 5-6 lb flat will cook in about 7-8 hours just fine! Woody

[Fire-it-Up]

I use the "flat" to test out new stuff. The price is not to bad. And if you mess it up your not out much $$$.

[TexLaw]

Just to take a step back, Bucky, that "hump" is the point. You have two muscles in a packer cut brisket. They are separated by a layer of fat and connective tissue. The point is much fattier than the flat.

When you're cooking the brisket, don't worry about the point. It will take care of itself. Worry about the flat. That's where you take the temperature.


TL

[Buckeye]

Just to take a step back, Bucky, that "hump" is the point. You have two muscles in a packer cut brisket. They are separated by a layer of fat and connective tissue. The point is much fattier than the flat.

When you're cooking the brisket, don't worry about the point. It will take care of itself. Worry about the flat. That's where you take the temperature.

TL


Thanx Woodpacker, TL, an Fire-it-up :D :D 8)
Seems a lil odd.......but I'ma take yer werd TL. 8) 8)
If I wuz ta wate fer tha temp in tha point ta git ta 160° wood I be overcookin tha flat? Iz that tha reeson fer payin attenshun ta tha "flat" insted?
Tex...az fer cookin tha cat.......there iz a pesky lil tabby that lerks in my yard from time ta time......it never shows up when I'm Q'n tho. :twisted:

[gordo]

No- Id take it to around 190 using a temp probe in either the flat or the point then check out the tenderness by using a fork, toothpick, anything to see how much resistance it has... good luck ...

later
gordo

[Steve]

I took several whole briskets (10-12# raw weight) off last Saturday evening once the point hit 185 degrees. The flats were just right. Now for some really, really good eatin', the next thing you do is cut the points off and put them back in the pit for a couple, maybe three, more hours. The more marbled points will loose some moisture and be tender and oh so delicious.

Is it lunch time yet?

[TexLaw]

If I wuz ta wate fer tha temp in tha point ta git ta 160° wood I be overcookin tha flat? Iz that tha reeson fer payin attenshun ta tha "flat" insted?


Actually, it's the other way around. If you were to take readings from the point and pull at 190, then you'd undercook the flat. With all the fat in the point, it can go on and on the heat for hours after the flat is ready.

Like Steve said, it's also yummy to put the point back on for a few more hours. I'll also mix the point with the flat for chopped beef, or sometimes just chop the point and go for it.

I know Woody has a good way to make some burnt ends, too: Put the point back on for a few hours, chop it into about one-inch pieces, and put those back on for about an hour.

What are you doing, taking a lawyer's word, anyhow?


TL

[Buckeye]

I been werkin fer 13 yeers with 30 of them scoundrels!...oops! er um :roll: :roll: :? :? ........can't think of anuther werd rite now :oops: ...let me git back with ya on that TL. :lol: :lol: :lol: :lol:

[Buckeye]

I think I'll moniter both point and flat with 2 seperate probes. 8)

[Dieselmh]

No need to check the temp, just use the jiggle test. When you shake the brisket, and the fat jiggles like jello, it's done. At this point, you can put on your rubber gloves, and literally just wipe the fat away by hand, you can usually also just slide your hand under the point, and it will seperate from the flat, no cutting needed. Most people think the point tastes better, because it has more fat veins through it, but I sometimes find that it's a little bit too fatty. Also, around here, we just call them briskets and flats. I'd never heard the term packer cut before I came here.

[Mic]

I been werkin fer 13 yeers with 30 of them scoundrels!...oops! er um :roll: :roll: :? :? ........can't think of anuther werd rite now :oops: ...let me git back with ya on that TL. :lol: :lol: :lol: :lol:

Hey, Buckeye! Know there's a clean joke post in here, but I got a lawyer joke for ya! :roll: :wink:

Why do lawyers where neckties? :? :?

They help keep the foreskin from coverin the tops of their heads!! :shock: :shock: :lol: :lol: :wink:

Mic

[Buckeye]

No need to check the temp, just use the jiggle test. When you shake the brisket, and the fat jiggles like jello, it's done. At this point, you can put on your rubber gloves, and literally just wipe the fat away by hand, you can usually also just slide your hand under the point, and it will seperate from the flat, no cutting needed. Most people think the point tastes better, because it has more fat veins through it, but I sometimes find that it's a little bit too fatty. Also, around here, we just call them briskets and flats. I'd never heard the term packer cut before I came here.

Thanx Dieselmh.......I'll still moniter with tha probes....but do tha "jiggle test" also......if tha temps( 185°-190°) an tha "jiggle" happen at the same time... then I mite use that az my determining fackter of "done" 8)
Hey Mr. Pepper Tex Jelly Guy?....See thoze last 2 sentences?
Seems my post weren't az silly az it seemed!...Huh?.... :P :wink:
(or wuz it? :roll: :oops:)

[Buckeye]

Dang Mick! :shock: :lol: :lol: