Do You Separate Flat and Pointe

frazzdaddy

I'm a rookie but...that was just wrong on so many levels. BTW Costco here has pork belly slabs and brisket full and split.

Tak

Im in the Philly area....not sure if they carry slabs....can only get a packer brisket at RD

mEGG_My_Day

Teefus said:

I’ve done it the last three times. I’ve posted before that bride of Teefus and I are empty nesters. I like whole prime packers but not 10 pounds of cooked leftovers. I separate the point from the flat, then cut the flat in half. I am left with three easy cooks I can do any way I want whenever I want. Burnt ends one day, sandwich slices another, perhaps a pastrami? A side benefit is that I’ve become very skilled at getting great results with small flats. If we’re having company I do a whole packer. 

@Teefus - I have the same issue.  There are only two in our house and a whole packer leaves a ton of leftovers.  I'll probably try separating a go next time I attempt a brisket.  Worst case scenario is brisket chili.

Sea2Ski

Tak said:

Im in the Philly area....not sure if they carry slabs....can only get a packer brisket at RD

Where in the Philly area?
I can tell you I have yet to see a packer in the Glenn Mills or KOP Costco’s. Only flats.  But they both carry pork belly slabs. If there are not any out, ask the guy to bring you out 3 or 4 and choose the one you want. I have found the pork  bellies vary a lot in both fat content and thickness. 

Teefus

mEGG_My_Day said:

Teefus said:

I’ve done it the last three times. I’ve posted before that bride of Teefus and I are empty nesters. I like whole prime packers but not 10 pounds of cooked leftovers. I separate the point from the flat, then cut the flat in half. I am left with three easy cooks I can do any way I want whenever I want. Burnt ends one day, sandwich slices another, perhaps a pastrami? A side benefit is that I’ve become very skilled at getting great results with small flats. If we’re having company I do a whole packer. 

@Teefus - I have the same issue.  There are only two in our house and a whole packer leaves a ton of leftovers.  I'll probably try separating a go next time I attempt a brisket.  Worst case scenario is brisket chili.

It’s easy. The surgical procedure is on YouTube. The cooks are simple too. Cow still drives the cook. I low and slow at 250* then double wrap in butcher paper at 160* or so. It stays on the Egg in the paper until 200*. I’ve found the trick with a small flat is to give it a good long rest wrapped in a towel in a small cooler. It sat for three hours last time. When I took it out it was juicy and perfect. 

YukonRon

No

mEGG_My_Day

Teefus said:

mEGG_My_Day said:

Teefus said:

I’ve done it the last three times. I’ve posted before that bride of Teefus and I are empty nesters. I like whole prime packers but not 10 pounds of cooked leftovers. I separate the point from the flat, then cut the flat in half. I am left with three easy cooks I can do any way I want whenever I want. Burnt ends one day, sandwich slices another, perhaps a pastrami? A side benefit is that I’ve become very skilled at getting great results with small flats. If we’re having company I do a whole packer. 

@Teefus - I have the same issue.  There are only two in our house and a whole packer leaves a ton of leftovers.  I'll probably try separating a go next time I attempt a brisket.  Worst case scenario is brisket chili.

It’s easy. The surgical procedure is on YouTube. The cooks are simple too. Cow still drives the cook. I low and slow at 250* then double wrap in butcher paper at 160* or so. It stays on the Egg in the paper until 200*. I’ve found the trick with a small flat is to give it a good long rest wrapped in a towel in a small cooler. It sat for three hours last time. When I took it out it was juicy and perfect. 

Thx for the info!!! 

Tak

Well....decided to try separating the pointe and flat...I’ll post some pics....after the cook I’ll decide if it worth it....one issue I ran into was keeping a “fat cap” on the entire flat....it was a smaller brisket 14lb and the lines between the flat and pointe weren’t as easy to see...guess I’ll see if it was worth it...doing cook today

Teefus

The point by itself makes for some tasty eating.

northGAcock

In my belly!

Tak

That looks great!!!....I’ll be doing cubes...

Tak

So....the cook begins....flat and pointe separated...seasoned....getting ready for 250 cook

Scantron

Looking forward to hearing how it turns out.