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Do You Separate Flat and Pointe

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Comments

  • frazzdaddy
    frazzdaddy Posts: 2,617
    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.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • Tak
    Tak Posts: 145
    Im in the Philly area....not sure if they carry slabs....can only get a packer brisket at RD
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    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.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    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. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Teefus
    Teefus Posts: 1,259
    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. 
    Michiana, South of the border.
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  • YukonRon
    YukonRon Posts: 17,261
    No
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    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!!! 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Tak
    Tak Posts: 145
    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
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  • Teefus
    Teefus Posts: 1,259
    The point by itself makes for some tasty eating.

    Michiana, South of the border.
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  • northGAcock
    northGAcock Posts: 15,173
    In my belly! :)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Tak
    Tak Posts: 145
    That looks great!!!....I’ll be doing cubes...
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  • Tak
    Tak Posts: 145
    So....the cook begins....flat and pointe separated...seasoned....getting ready for 250 cook
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  • Scantron
    Scantron Posts: 93
    Looking forward to hearing how it turns out.
    Cooking on a Large Big Green Egg in North Chicagoland.
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