Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brisket question
Options
SpartanPride
Posts: 161
I've only done one other brisket (flat) and it was average at best. I picked this up at Kroger today. Is this just a flat or a packer? It says "whole brisket" but not "packer." I asked the butcher and he stared at me and said "I have no idea". Good talk. It's just under 8 lbs and tapers from about 1.5" to about 4". Does this have a point or is it just a flat?? Thanks everyone. Enjoy your weekends!
Comments
-
tough to see in one pic but looks like a small packer to me.
Keepin' It Weird in The ATX FBTX -
Looks like a small packer to me. Also a great price.Brandon, MS
-
Just curious, do you see a NAMP number on it any where? It looks like a packer to me or a flat with a lot of profundos left intact due to poor butchering. You can clearly see some profundus in the top pic.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm not sure what an NAMP number is @SGH I don't see anything that looks like that though.
-
Where are you located? I might run out to Kroger tomorrow and see if I can find a brisket at that priceAugusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
That was the Kroger in Alpharetta @chrisc133. Well the mystery brisket is on. We'll see how it goes.
-
Could you see two grain patterns to the meat? If so that would indicate it's a small packer.XL BGE, KJ classic, Joe Jr, UDS x2
-
I didn't notice before I put it on. We are at about 7.5 hrs in and in a big stall. Got to 160 and has now dropped to 154. I may wrap and give it a boost
-
Looks like a small packer to me as well. I see a separation line in that pic
-
Hang in there if you've got time. I had one stall at 180 for six hours. Figure on 1.5hrs/lb at the end of the day....
-
Was hoping to have for dinner as the in laws are in town. I wrapped it up. Lesson learned I will do overnight next time. I thought it might cook quicker due to the size.
-
Turns out it was a small packer. Got some burnt ends in. I'll prob do overnight next time so I don't have to rush it but it was pretty good. I'd give it a 7. Thanks to all for your comments.
-
Now thats a plate of brisket.
-
Nice plate
-
Looks good! One thing I have found is as soon as you slice it begins to dry. I slice as I serve.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum