Does size matter?(packer brisket)

Miked125

Is there any difference between a larger packer brisket and a smaller one? I usually buy 16lbs briskets but I want to do a smaller one this weekend say 12 lbs. Not sure if there is a big difference in the fat cap or amount of fat. Thanks!

lousubcap

No butcher here but in my experience the primary source of the weight change is the width of the brisket once you get above around 12 lbs or so.  The length seems pretty much a constant.
Regarding the fat composition and thickness- I don't see any measurable difference across packer weights. 

pgprescott

The larger ones cost more!

JK of course. I just think any larger cut gives you a wider window of success. This goes for everything from steaks to roasts IMO. It takes slightly longer to pass through the "perfect zone" of temperature. The smaller or thinner the cut the quicker it moves through the zone, again IMO.

Eggcelsior

The larger ones I find typically need less trimming than the small ones. Sometimes the flat can taper out to less than an inch on the small ones so I wind up cutting the flat back up to 2-3 inches and saving the trimmings for burgers. 

bigalsworth

Miked125 said:

Is there any difference between a larger packer brisket and a smaller one? I usually buy 16lbs briskets but I want to do a smaller one this weekend say 12 lbs. Not sure if there is a big difference in the fat cap or amount of fat. Thanks!

where do you buy?