brisket grain?

Are you cooking packers or flats?

Let's see...

It is what it is... my new quote for 'ya

Just note it when you cook it, makes no difference and usually pretty hard to tell in the package.

I wouldn't worry about it.

Yep,like Smokin' says"that's what makes briskets fun to cook".The flat can run however angle it wants,and the point can run any angle it wants, across it.

Many folks in TX will just separate the point and flat,lay on top of each other, so the grain kinda matches and slice thru meat, fat and all.

Others cook a little over done and just slice the whole packer, across the grain of the flat.

As you get lucky and find higher quality,once you get it out of the cryovac,the fibers will be as loose as a wet two lb cotton mop.

Those ungraded packers, we often get,the grain/fiber is so tight,it is difficult to even see the grain.

It was a packer, the only kind of brisket there is,right?

"It is what it is", that is probably a saying that will work for me for a long time. I can understand simple thinking, guidance like that.(LOL)

It is tough to get a good read on a brisket when it's in the package, but I'm sure with some luck this will get easier.

Oh I forgot to mention, that I got to use Cookshack Brisket Rub for the first time. It was AWESOME and will become a regular on my briskets. Thanks CS!

quote:

Originally posted by cal:
It was a packer, the only kind of brisket there is,right?
(LOL)

No, it isn't. Having you been reading Brisket forum LOL back ag you

It's either a full brisket/packer or it's a flat (which has the point off) so there actually are two main types. From years of forums I've seen many people only have access to flats.

I have actually been eyeing some nice thick flats at Sams, because the packers have been a little small in thickness on the flat.

I don't think I like the idea of foiling a flat(isn't that what most do?) and guess I'm a little worried about smoking it unfoiled(drying out), but you know me, I'll have to try one of these days.Must be a newbie thing, the worrying.

There are caterers that work by themselves and the flats save labor time,and carving skill.

Sometimes Sam's will get choice 7 lb flats,with some fat layer.After having built my relationship with the meat manager at Sam's,they find deals.They had no pricing code for flats,so they would sell me the stray case,for packer case price.

Yes,we prefer big ,nice packers for certain times /reasons,but good flats can be cooked well.

Just because we don't achieve "perfection",doesn't mean they can't be pretty darn good.

cal,

You could try it, but my #1 complaint about flats is that they jack up the price, a LOT, just to trim it down. I don't like that. I'll grab a packer and trim it myself.

But...

Sometimes, that's all they have. Put it on your list to do, worth doing so you have that experience in case you are stuck sometime and that's all they have.

Russ

Cal

I had the same problem finding the grain.Then
one day I was checking the grain for a 7 pounder,
and it hit me. I weaved a tooth pick in the meat
running with grain... Give it a try...

YodaddyQue

It is good that we can all share tips for what might be real secrets,and that is how we learn.

I'm no expert,but I have cooked a few briskets,and after awhile some things really stand out.

We all think of a packer as being expensive,and we handle one like it is a birthday cake,it is the only one we will ever look at,and maybe MARRY,so it must be perfect???

yes,when they are cold ,in vacpac,it is hard to make quick judgements.So attack them,jerk on them,stand on them.etc.

Lay the flat out like it is a two pound cotton mop.The goal would be,all the strands break apart like strands of the mop.Will it be perfect-NO!

You don't have to buy it,so ask for the next case,and they'll probably carry it out.

You can think this is extreme,or accept it and understand, we just gave you FIVE YEARS' head start-if you want to cook briskets.

Those of you that are here in five years will not understand why we even bothered to say this.DUH,common sense.

Those are the couple tips,that brisket separate the cooks from wannabees.

Cookshacks,were designed to cook briskets.