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Question about egging smaller briskets .. point vs flat
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Hub
Posts: 927
I've always bought full-size but slightly smaller briskets and egged the low n slow. They always turn out great but even the smaller ones are way too much food for just my wife and I, and our two little dogs. Some always ends up going to waste. Based on a thread I saw here recently, I've decided to purchase a much smaller point or flat, and give it a go. My local Food Depot has fresh points and fresh flats .. about four pounds each, and packaged separately. I've never separated the point from the flat when I've egged my full-size briskets.
I'm having trouble deciding which to buy and egg this weekend. Anyone have thoughts of the advantages of one vs the other? I'm guessing the flat my look better presentation wise but the point my have more flavor? Thoughts? Suggestions? I don't want to do both ... unless there is a really good reason to. I just want to do a small "no waste" cook. Thanks.
I'm having trouble deciding which to buy and egg this weekend. Anyone have thoughts of the advantages of one vs the other? I'm guessing the flat my look better presentation wise but the point my have more flavor? Thoughts? Suggestions? I don't want to do both ... unless there is a really good reason to. I just want to do a small "no waste" cook. Thanks.
Beautiful and lovely Villa Rica, Georgia
Comments
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Point all the way, the flat needs the point to baste it as it cooks from what I understand.
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I'd cook the point and make some burnt ends.XL BGE, KJ classic, Joe Jr, UDS x2
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@lousubcap can offer a lot of advice here, steered me on my one and only packer cook
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When I do a Brisket I get a large one every time. Granted there are just the wife and I in the house but after eating the Brisket as it comes off the BGE we cut the rest into chunks and freeze them for later meals. We take one out later and put it into a crockpot with some juice on medium and warm it up. Makes for great meals without a lot of fuss.
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If you're interested in a partial brisket, I'd advise going with a point. The higher fat content will help it to keep from drying out...good luck!DFW - 1 LGBE & Happy to Adopt More...
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@feef706 - thanks for the nod, but you executed the cook. As noted, packers are where all the general experience lies although I have wrestled with many a straight flat cook. That said, I would go with the point all the way.
The marbling will yield some very moist and tender eats. If you go with the point, in addition to the "probes like buttah feel" I would run it up to around 205-210*F to render off the excessive fat basing that call on what it looks like before you start the cook.
Disclaimer - never have cooked a solo point so all above with a grain or more of salt. FWIW-
@Hub - I have been known to eat left-over brisket for 8-9 days after cook. The cook is what I enjoy, the beef eats are just a bonus. If you enjoy the cook, you can find a way to consume the fruits of the cook.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Not nearly the expert on brisket as my underwater "Go A's" friend, but the point to me is ideal for Chili and burnt ends. The flat always comes out fine if you keep the temps down and go a little longer.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@Skiddymarker - if you have to sacrifice something for chili, next time go with the flat. The point is pure beef goodness-not sure how it somehow got chosen for burnt ends but all I can try is to convert one at a time
And regarding the A's-thought we could put some distance on the Halo's then this friggin run. Gonna be a race to the end for the basement.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I want to thank everyone who responded to my thread. I'm a bit surprised. Before I posted I did an online search and the result was pretty much 50/50. There was a pretty determined point crowd and a pretty determined flat crowd. Here, the point crowd is overwhelming. Interesting ...
Beautiful and lovely Villa Rica, Georgia -
@Hub - the point is a much more forgiving cook given the high fat content so you can hit the finish with a much wider window for success. But those who endorse the flat are likely equally able to justify their choice. Just have at it and enjoy.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Hub said:I've always bought full-size but slightly smaller briskets and egged the low n slow. They always turn out great but even the smaller ones are way too much food for just my wife and I, and our two little dogs. Some always ends up going to waste. Based on a thread I saw here recently, I've decided to purchase a much smaller point or flat, and give it a go.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
lousubcap said:@Skiddymarker - if you have to sacrifice something for chili, next time go with the flat. The point is pure beef goodness-not sure how it somehow got chosen for burnt ends but all I can try is to convert one at a time
And regarding the A's-thought we could put some distance on the Halo's then this friggin run. Gonna be a race to the end for the basement.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
@Hub You should get the part you prefer. When you cook a full brisket, which end do you go after first? In this household its the point, all day any day. The flat gets left for next day sandwiches. When I can get a brisket split, I take home the point and leave the expensive flats for someone else.Southeast Florida - LBGE
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