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Discussion in 'Beef' started by jerevil, Oct 4, 2014.
Should I go with a point, or a flat? Any tips? Using a weber smoky Mountain 18.5"
My first choice is a whole packer. Then the point. Then the flat. However they are all very tasty.
:yeahthat: what David said...in my neck of the woods it's hard to find points only. Cook a whole packer...you can vac seal and freeze your leftovers for another tasty day.
I've never done a whole packer so can't comment on that one. I have, however done a few points and flats, and between the two I hands down prefer points. Since this is going to be your first one, the point will be a lot more forgiving and your odds of getting a good result are a lot higher. Take it to 190f and start probing for tenderness. When the probe slides in with little resistance, wrap it in foil and let it rest for at least an hour, preferably more. You can also wrap the foiled brisket in an old towel and place in an empty cooler and it'll stay hot for hours. Good luck and let us know how it turns out!
We always do a packer and make several meals from it for days afterwards. I will chop some for chopped beef sandwiches and package some sliced for other meals. We may send some home with the guests. We make brisket fajitas, nachos, omelets...the list goes on and on. Sometimes i will just pick at the fridge and grab a slice because I can.
I do whole packers, then separate it into 4 sections and vacuum seal for later use. Three sections go in the freezer, the remaining section goes into the fridge. If you foil for the final stage, save the juice; it is a valuable ingredient for many tasty dishes.
In my house it is just my wife and me. I like to find small packers in the 10-12 lb range because the meat will last us all week or longer. I'll cut it into chunks after dinner then vacuum seal the leftovers. We have a little handheld FoodSaver vacuum sealer ($26 Amazon) that uses ziplock style bags. Makes for creative ways to use the leftovers.