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Need some quick brisket help!
Pacuare
Posts: 77
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
Comments
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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 linkBe 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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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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travisstrick said: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. -
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! -
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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Here's a great brisket tutoral site-and regardless, just cook 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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