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 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: Flats vs. Whole Packers - THE BBQ BRETHREN FORUMS
2017年6月29日 · Honestly, you cook a flat the same way you cook a full brisket. Basically, on a packer, once seasoned and into the smoker, you basically ignore the point. Brisket is "done" when the thickest part of the flat probes tender. Main reason for this is that the point basically has a completely different composition.
Brisket Point temping way higher than flat - Pitmaster Club
Brisket Point temping way higher than flat. February 3, 2019, 01:02 PM. Admittedly I haven't cooked nearly as many briskets in my life as I have racks of ribs, pork shoulders, chickens, etc., but I've also not ran into this one yet. Currently on: Full packer brisket, USDA prime, 16.5 pounds. Point temping about 198, Flat temping about 175.
Brisket point vs flat...........which is better for ... - Pitmaster Club
I'm with Huskee smoke the flat. I desalinate, smoke to 175°, then steam to 203°. Many time I'll separate the point from the flat on a packer. I cure the flat for pastrami, and smoke the point either as normal or to make burnt ends.
Brisket Point Up Or Down? | THE BBQ BRETHREN FORUMS
2010年1月26日 · The point is the forward end of a brisket, the flat is the rear end. The major face with the fat cap is the outside face (next to the hide), the other face is toward the cavity of the steer and has had the "deckle" (bone and cartlidge) cut away. So, what many are saying is.... the major face with the fat cap on it should go toward the heat.
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: 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.
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.
Brisket flat vs point doneness on a packer
2011年4月3日 · So I've read here and there about separating the point from the packer when the flat is finished cooking and putting the point back on the pit to finish cooking. Most people I know and BBQ joints don't do that. So is the point done when …