Cutting Packers Trim Brisket

The bottom section is what we refer to as the flat. It is leaner, easier to cut, and makes nice slices. Part of it usually peeks out from under the deckle, a fattier piece that creates the mound at one end of your brisket.

I like to separate the flat from the deckle. You should be able to do that easily with a knife. I have seen pit masters separate the pieces and scrape off the jelly-type fat from the flat before slicing.

The grain on the flat and the deckle are not aligned, so because you cut across the grain to make your slices, it makes even more sense to separate the parts.

Sometimes, you can put the deckle back in the cooker and get a nice crispy piece that is very tasty. Because the deckle is fattier, it can benefit from the increased time in the cooker. It is often is used for chopped beef sandwiches because of the fat content.

"Sometimes, you can put the deckle back in the cooker and get a nice crispy piece that is very tasty"

Mr. Buster, that would be "burnt ends" you're talking about?

So, it's the deckle you need. Hmmm. That may be my problem with burnt ends. We get no packers cuts here. No deckles. No burnt ends.

Living deprived...

i2,

If you need packers,I can hook you up with Rub there in Gainesville or Ocala Bill or the Dixie Boys in Ocala.

Let me know.

I like to cook the whole thing to an internal of about 195 for the flat, take it out and separate the flat from the deckle, and then put the deckle back into the CS for about 5-6 hours to render out most of the fat. I then just trim the remaining fat and pull it. It is nice and tender and not dried out or burnt. In my opinion, this is some of the tastiest meat of the brisket.

I think belly buster covered it nicely

Mr. Tom: I've seen packers cut briskets for sale on the web. 24 hr delivery gauranteed. From Texas, even. Can they do that in Texas?

14 pounds of meat. Hmmmmmmmmm. Well, I should try it, just so I can say I've done the Full Monty. These flats are 5, 6, 7 lbs, and last a week. What do you do with 14 lbs. ????

Do burnt ends, that's one thing.

Have you checked your closest SuperWally lately?

They will usually be select,but sometimes choice are mixed in.

Remember ,you are losing about 50%-55% by weight after cooking and trimming.

If you are passing through Orlando and want CAB packers,you can buy them by threes at Royalty Foods.

http://www.google.com/local?q=royalty+foods&hl=en&lr=&i...0,28470987,-81279642

So it is quite possible to smoke the brisket, get the flat to 195 and then take it out, remove the flat and smoke the deckle further?

Is this done at the same temperature or different temperatures?

Finally, I'm going for 2, 10 pound briskets and have heard a lot of discrepency in time. Is 1 to 1 1/2 hours per pound a good number to shoot for?

SHART965

I'd always allow 1.5 hrs and foil/cooler to hold,if done early.

Yep,you can throw the point back in until it hits about 205�.

Same temp.

Sometimes, I do the point again with the next brisket for a snack.

Sometimes I save several in the freezer and smoke them up when I only have three hrs.,or so,to cook.

You can also cut them into 1 inch chunks,sauce 'em a little,and cook until they get rendered with a little crunch.

I'm stalking a brisket. Found the dude down at Sams. Whole unit. 14 lbs, USDA Choice at $1.28. Good price.

Now I need a plan, a lot of time, and a ton of charcoal.

Good comments above.

Go to the top of this page, click on the link "guide page" on that page, you'll find a link to Brisket 101 and there are photos showing the two separate pieces.

Hopefully that will help.

Smokin'

Well i2,

Nice thing about that stick burner of yours is if you wait until August and cook in the sun,it will hold 200� without lighting the charcoal.

Not sure how ya get the wood to smoke,though.