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Old 03-22-2006, 04:26 PM   #1
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cut of brisket

I am planing to do a few butts along with a brisket this week end. Which cut of the packer do you guys like better.
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Old 03-22-2006, 04:31 PM   #2
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Re: cut of brisket

Quote:
Originally Posted by chris1237
I am planing to do a few butts along with a brisket this week end. Which cut of the packer do you guys like better.
Chris,
A "packer" is the whole brisket which includes the point and the flat. There are two advantages to getting a packer. 1. The price is much cheaper 2. You get to trim it the way you want it. Typically "flats" are overly trimmed of their fat which is a bad thing when you are cooking low and slow. So I'd suggest buying a packer and either separating the point from the flat prior to cooking or after. I separate prior and chop the point and slice the flat when they're done. If you can't find a packer, look for a flat with a good fat cap. I'll find the link that will walk you through the separation process.
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Old 03-22-2006, 04:35 PM   #3
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Chris this is a great link that will help you out tremendously with picking out and so forth with a brisket, hope it helps.

http://www.virtualweberbullet.com/brisketselect.html
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Old 03-26-2006, 05:00 PM   #4
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