Canadian needs help!

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beaverhunter

Smoke Blower
Original poster
Oct 30, 2014
91
26
Mission,BC Canada
I have done a lot of searching and cannot figure this out. I think one reason is that some cooking a brisket up here is almost unheard of. Can some one please explan to me the terms brisket, flat and packer some pics may even help. I bought a brisket from the butcher the other day but not really sure what I actually got.

 
We call that a "Packer"..... full brisket..... point and flat and all the fat.... Well, sort of a full brisket.... It's from one side of the cow... so it's half of a brisket.... if you were to ask the cow that is....
 
Ive smoked alot briskets Here in Ontario.Take a picture of it out of the bag .How many LBs does it weigh?
 
Yes , what you have is a Packer , the Point is the thicker part on the right side of your last shot , the flat is the meatier piece with Point and it's associated Fat

covering the end.

Some trim the fat , but I leave it and let it  help 'Baste' the flat .

Gather up your patience , you'll need it on this one. You'll be pleasantly surprised at the outcome .

Have fun and . . .
 
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