Brisket anatomy- point vs flat | THE BBQ BRETHREN FORUMS
2004年4月8日 · I don't know if anyone is interested or not, but: I was slicing brisket for Jerky today and decided one slice would be a great visual aid. I think (hope) most of us agree the point tastes better, but takes longer to fully cook up, than the flat. Here is why. The flat is really lean compared to the well marbled point. World of difference.
Brisket: Flats vs. Whole Packers - THE BBQ BRETHREN FORUMS
2017年6月29日 · In the past, I've always smoked Prime-grade whole packer briskets from Costco. Never just a brisket flat. I love slices from the flat, and burnt ends from the point. But for the work-related BBQ events I cook (special picnics, 4th of July, etc.), slices from the flat seem to be much more efficient to produce than burnt ends from the point.
Brisket Flats vs Whole Packer - THE BBQ BRETHREN FORUMS
2005年8月13日 · My present cooking method for brisket is as follows: Inject with a mixture of Dr. BBQ's Big Cow Beef Injection and Butcher's Put injected brisket packer or flat in refridgerator overnight. Pull from fridge, and coat with nothing, worcestershire, mustard, or oil. Season brisket with a mixture of 1/2 kosher salt and 1/2 coarse ground black pepper.
Brisket: Separating Flat & Point before cooking
2012年4月24日 · Sep 23, 2012. #2. Could be my imagination. But I like to trim brisket pretty aggressively, removing all but 3/16-1/4" of fat cap, and most of the thick fat between the flat and point. The fat cap down helps protect the flat from the bottom, and as internal fat in the point renders, it bastes the flat from above.
Big point… little flat | THE BBQ BRETHREN FORUMS
2011年5月17日 · The little flat was nearing the stall and was wrapped in butcher paper when it got there. About two and a half hours later. The point ended up running naked the entire time. Both were rested in the oven once probe tender and held at 150. The flat was fairly moist given it’s tiny size. And the point was tender and juicy as expected.
Brisket Question, Flat or Point Temp | THE BBQ BRETHREN FORUMS
2014年5月25日 · Typically, the flats get done before the point, or at least you can separate the flat from the point and continue to render out the point and it will just get more tender. USUALLY, though, when I cook a whole packer, I find that they get done about the same time. Personally, I think there's a wider window of "doneness" for the point than the flat.
Question about separating the point from flat on a brisket
2013年11月28日 · There's a couple advantages to separating before the cook : 1. You can trim away all the excess fat which was between the 2 muscles so it speeds up the cook time. 2. You can get bark (and a smoke ring) all the way around both muscles so there's a bit more flavor and people aesthetically seem to love a smoke ring. 3.
Brisket - question on flat vs. point | THE BBQ BRETHREN FORUMS
2016年9月19日 · Joined Jun 27, 2015 Location Cincinna... Name or Nickame Mik. Sep 18, 2016 #1
5 lb flat vs 14 lb packer brisket - THE BBQ BRETHREN FORUMS
2003年12月24日 · Feb 16, 2004. #13. Something else to consider if cooking for a crowd (I've done brisket for 200 - not a record but enough that I HAD to pay attention to yields!). Packer brisket will only yield about 50-60% - in other words a 14# will only give you about 7-8.5 pounds of usable brisket. Flats yield about 70-80%.
Thoughts on using brisket vs beef short ribs
2013年11月28日 · The point would work great. Very similar fat ratio as the short ribs. The flat would end up tasty, but not as lip smacking as the point or ribs. You can use pretty much anything. One of my favorite sandwiches is a flank steak braised in red wine. Shred it up, and add in the red wine sauce. It's delicious, but the meat itself is very lean.