Brisket Question

Discussion in 'Beef' started by litmanc1, Apr 3, 2008.

  1. litmanc1

    litmanc1 Newbie

    When I go shopping for a brisket at the local store, I see they have two types of briskets. One is the packer style and the other is an already trimmed brisket. The already trimmed briskets look like they have hardly any fat at all on them. Is one better to purchase than the other?

  2. cman95

    cman95 Master of the Pit SMF Premier Member

    More experienced people will be along to help but here is my .02 worth. I like to buy an untrimmed brisket and then trim myself. This way I can leave/trim away as much fat as I want. Score the fat cap side with a knife both long ways and across. This way you can get rub/marinade down to the meat. I hope this helps and good luck. Do a search on briskets and you will learn much.
  3. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    That's either a flat or a point you're looking at. Usually, the fat cap is down when it's packaged. It's there but you just can't see it.

    If worse comes to worse, aske the butcher about it or have him upwrap one. They should be able to easily wrap it back up.
  4. geek with fire

    geek with fire Master of the Pit OTBS Member

    I think you will also find that a trimmed brisket will only include the flat. A packer brisket includes both the point and the flat. The flat is bigger, but the point contains a lot of flavor.

    I agree with above: if you can swing the cost, go for a packer. However, you will find that a trimmed flat nears the cost of slightly less than a couple racks of ribs. It will also not take as long to smoke as a packer; which is both good and bad.
  5. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    Yep, I agree with TX-Hunter... get the packer. I haven't tried the trimmed, but many will tell ya that there just isn't enough fat on those to keep them noist during a long smoke. Brisket is tough to understand at first (trimming, prepping, smoking, etc.), but well worth the effort.

    Here are some links to help understand trimming...

    Oh, I prefer fat up. I really haven't tried fat down, but it's not a good idea with a pork shoulder, so I've just assumed the same about brisket.
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    round here, i can get a packer for bout 1.50/lb.........

    just looked at flats yesterday........they was running bout 4 bux/lb.......

    couple ways to do a packer......seperate the point from the flat........smoke the flat and turn the point into burnt ends......YUM

    or smoke the whole thing......slice the flat and pull the point
  7. geek with fire

    geek with fire Master of the Pit OTBS Member

    I agree D88de. The only thing I would add is that while a flat is more per pound, that's mostly meat. The packer is cheaper per pound, but you're paying for fat that you're cutting off.

    Again, I agree; if I had the dingo, I'd buy a packer every weekend, but, I have "i.b.po" syndrome.[​IMG]
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    geek.........i WANT the fat...........add it to my for me, the added weight/fat has a added benefit........

    i agree.........i don't do enuff briskets round here enuff either.........everytime we get a lil extra money.......summin ALWAYS seems to come up and takes it away........ *sigh*
  9. packplantpath

    packplantpath Smoking Fanatic

    I've only cooked one brisket. It was a packer. Do most of you separate it before cooking? I just rubbed it and threw it in whole.
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    i dont'........just trim alot of the fat between the point and the flat.......and cut back the flat fat to 1/4 inch
  11. capt dan

    capt dan Master of the Pit OTBS Member

    Your gonna find alot of opinions on brisket, and here is mine. I don't trim em. Helps keep em moist.

    Untrimed, ready for a rest in foil at 200 internal.

    and the peek inside!

    You can see the gob of fat on the edge of the point, and a small area in between. Very easy to cut it out/trim after. I think it keeps the meat a bit more moist![​IMG]
  12. low&slow

    low&slow Smoking Fanatic OTBS Member

    I totally agree. Trim it after its done. Throw the fat in a batch of pinto beans. YUMMY!
  13. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I love to do briskets but I only do flats. That said, the fat cap is good and I never do anything to it until I'm finished with the smoke. I do a big, generous rub and fat cap down for what it's worth as I like a good bark.

    Anyway, here's a brisket finished. The upper right hand corner looks like some of the cap as I take it off before I slice it. I also like to put it through the meat slicer for thinner slices depending on the eat.
  14. gt2003

    gt2003 Meat Mopper

    I really don't like you all right now. Now I'm thinking of going to the store for a brisket. Thanks a lot!

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