Hey everyone, I have been smoking whole packers at my restaurant since day 1. Anyone smoke just flats? If so, what type of yield are you finding? Thanks in advance for any information.
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With the price of just flats, we looked but it was way more expensive on a per pound basis. You might appear to get a little less weight loss, but the per pound is too high.
quote:Originally posted by Tuff's Smokin' Grill:
Hey everyone, I have been smoking whole packers at my restaurant since day 1. Anyone smoke just flats? If so, what type of yield are you finding? Thanks in advance for any information.
Flats will have higher yield (65-75% or better), higher price also, as Okie mentioned . Some other consideration is that with flats, you'll likely find a drier product at times. We carefully trim and smoke our full packers with the point and flat still attached, and don't plan on changing that. Only time we do flats only is if we get 'pinched' for product and have to make an emergency product run and only flats are available. A lot of flavor comes from the melting of the fat, which is heavier on the point side of the Brisket. Also, if doing flats, you need to really babysit them and get a feel for when it's done. You may find flats finish well before 195 degrees, so it's a matter of feel. Final thought, with flats only you will want to be using a higher quality to assure some fat/marbling that survives smoker well, which will of course change your price point. I'm just blown away with what Brisket prices have grown to from 2 years ago. Good news is I've raised my prices on Brisket twice, and its grown in popularity - right up there with our pulled pork. Go figure.
I'm in Southeast PA, but one of these days will end up driving through your area. I'll make a point of saying hello (after I do a little well meaning harassment with the best Southern accent I can muster up).
Rick
We see a 42% - 47% finished yield on a 14# average packer brisket so at $3.49 this week our finished cost (meat only) is about $7.75 per #.
I haven't priced flats lately but I bet they are $6 or better. They will usually yield about 60% of start weight so that comes to $10 per finished pound.
I like he point meat off of the whole brisket the best but the flats are super easy to cook and don't require as much attention when prepping.
I haven't priced flats lately but I bet they are $6 or better. They will usually yield about 60% of start weight so that comes to $10 per finished pound.
I like he point meat off of the whole brisket the best but the flats are super easy to cook and don't require as much attention when prepping.