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Need some quick brisket help!

PacuarePacuare Posts: 75
edited September 2012 in EggHead Forum
I am getting ready to throw a brisket on the egg and just want to ensure that it is truly a packer and not just a flat. I have only dealt with flats before. This brisket I purchased from the commissary is labeled as a whole brisket and is 9.26 lbs. all of the briskest they had there were labelled as whole briskest, even the ones that were 5-6 lbs. please help me id my brisket type. If you need more pictures, let me know. http://i1224.photobucket.com/albums/ee373/pacuare11/8cd4a430b6e1c3a2b931714efb2fe77a.jpg http://i1224.photobucket.com/albums/ee373/pacuare11/002f1d284fdcce01e159a17eb763dffd.jpg http://i1224.photobucket.com/albums/ee373/pacuare11/20017678913131be680ac54c3d9a3900.jpg
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Comments

  • I tried posting the image from photobucket. Let me try it again to see if I can get it to work.
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  • Pics don't work. Copy and paste the direct link
    Be careful, man! I've got a beverage here.
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  • I just edited the original post with the direct links.
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  • Looks like an extremely overpriced flat.
    Be careful, man! I've got a beverage here.
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  • travisstricktravisstrick Posts: 4,818
    edited September 2012
    At the ft hood commissary, I pay $2.00 per pound for choice packer brisket.
    Be careful, man! I've got a beverage here.
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  • That would be pretty small for a whole brisket. My commissary only sells flats and they are all 7-10 pounds. They are all labeled as "whole briskets" but usually have little to no point left on them.
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  • At the ft hood commissary, I pay $2.00 per pound for choice packer brisket.

    You are lucky! Welcome to Maryland. All the food is expensive here, even at the commissary. I would pay $0.50-$1.00 more per pound at BJs or Sam's. Thanks for the feedback on the cut. I didn't see how it could not be a flat but I thought I could be missing something.
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  • 10Driver said:
    That would be pretty small for a whole brisket. My commissary only sells flats and they are all 7-10 pounds. They are all labeled as "whole briskets" but usually have little to no point left on them.

    I thought it would be small for a whole brisket but the whole brisket label was throwing me off. That is why I needed everyone else's expertise!
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  • jlsmjlsm Posts: 848
    It looks like a whole brisket to me. Are there two overlapping parts separated by a hunk of fat? The parts should be overlapping in the middle third of the hunk of meat. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • lousubcaplousubcap Posts: 6,411

    Here's a great brisket tutoral site-and regardless, just cook and enjoy.

    http://www.amazingribs.com/recipes/beef/texas_brisket.html 

    Louisville
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