I have only smoked packer briskets. How are the results on smoking only the flats?
I do sliced brisket sandwiches when vending, and I get much more use out of the flat.
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quote:
Thanks for the link. Do the flats cook any quicker than a packer? Are the end results about the same?
I have been doing a lot of flats. Mine are getting done in the 5-6 hr range. We like them.
Flats cook quicker by virtue of their size. For vending purposes, you need to compare serving costs.
Smoke a flat, slice it into servings, divide total cost by the number of servings. Do the same thing with a packer. Compare the per serving costs.
Questions to consider: can you use the point? If not for sammies or plates can use make and sell burnt ends? Flats tend to be a bit drier vs packers. If you're re-heating your flat portions perhaps this isn't a consideration.
Fair enough but again, are you considering the price per pound of the flat vs the packer?
Smoke a flat, slice it into servings, divide total cost by the number of servings. Do the same thing with a packer. Compare the per serving costs.
Questions to consider: can you use the point? If not for sammies or plates can use make and sell burnt ends? Flats tend to be a bit drier vs packers. If you're re-heating your flat portions perhaps this isn't a consideration.
quote:I do sliced brisket sandwiches when vending, and I get much more use out of the flat.
Fair enough but again, are you considering the price per pound of the flat vs the packer?
quote:Originally posted by MaxQue:
Flats cook quicker by virtue of their size. For vending purposes, you need to compare serving costs.
Smoke a flat, slice it into servings, divide total cost by the number of servings. Do the same thing with a packer. Compare the per serving costs.
Questions to consider: can you use the point? If not for sammies or plates can use make and sell burnt ends? Flats tend to be a bit drier vs packers. If you're re-heating your flat portions perhaps this isn't a consideration.
quote:I do sliced brisket sandwiches when vending, and I get much more use out of the flat.
Fair enough but again, are you considering the price per pound of the flat vs the packer?
Good points. Yes they get reheated. I may try one for the heck of it to see how it turns out.
For smoking the flat only, would cooking temps very at all? Can I still do a two stage smoke and finish at 250*?
Yes they cook/smoke the same including 2 stage. I would give thought to injecting flats to compensate for dryness. The phosphate component of the injection powder will help maintain moisture during and after the smoking process, as well as boosting the flavor a bit.
Use the FIND feature for more information on this topic. IMHO the best injection is a powder available at www.butcherbbq.com
Use the FIND feature for more information on this topic. IMHO the best injection is a powder available at www.butcherbbq.com
quote:Originally posted by MaxQue:
Yes they cook/smoke the same including 2 stage. I would give thought to injecting flats to compensate for dryness. The phosphate component of the injection powder will help maintain moisture during and after the smoking process, as well as boosting the flavor a bit.
Use the FIND feature for more information on this topic. IMHO the best injection is a powder available at www.butcherbbq.com
I was thinking the same thing. I always inject my briskets. I have been using Kosmos Beef Injection and I am really liking the results. I will try the butcher bbq injection as well!
One thing to keep in mind, and you might not find this with your customers, that some customers like and will ask for the point end of the brisket when ordering. Many que shops that I go to will even ask when you order whether you want it lean or moist. Just a thought.
A little more time involved preparing, but I'll just say once I figured it out, I am a packers fan now.
Never had any customers specifically ask for point, but that is what our crew always eats when we are cooking.
I figured a flat at $3.35 lb. and yields about 55%. That's $6.09 per lb. of finished meat.
Packers cut at $2.10 and yields around 45%, comes out at $4.67 per lb. of finished meat.
Doesn't sound like much difference, but considering we use 6 oz per sandwich and most days we do around 75 brisket that's an extra $40 we net each day by using packers.
Never had any customers specifically ask for point, but that is what our crew always eats when we are cooking.
I figured a flat at $3.35 lb. and yields about 55%. That's $6.09 per lb. of finished meat.
Packers cut at $2.10 and yields around 45%, comes out at $4.67 per lb. of finished meat.
Doesn't sound like much difference, but considering we use 6 oz per sandwich and most days we do around 75 brisket that's an extra $40 we net each day by using packers.
To the original question, flat vs packer.
In GENERAL I find less success here in the forums with flats than packers. You'll find the average user doesn't have a lot of success with flats.
The problems are a couple of things need to be watched.
IF you can solve these, then you might achieve success:
Size: Small flats. Don't try less than 6 lb and a good even thickness
Fat. Usually flats are overtrimmed and too much fat comes off
Thickness. Usually they tend to be thin and uneven in size. Small flats just are uneven from my experience.
Grade. Select flats, just haven't had success without some workarounds (like foil)
Me? I don't do flats. I only do packers becuase the butcher tend to overprocess them (above).
In GENERAL I find less success here in the forums with flats than packers. You'll find the average user doesn't have a lot of success with flats.
The problems are a couple of things need to be watched.
IF you can solve these, then you might achieve success:
Size: Small flats. Don't try less than 6 lb and a good even thickness
Fat. Usually flats are overtrimmed and too much fat comes off
Thickness. Usually they tend to be thin and uneven in size. Small flats just are uneven from my experience.
Grade. Select flats, just haven't had success without some workarounds (like foil)
Me? I don't do flats. I only do packers becuase the butcher tend to overprocess them (above).
As to vending/restaurant use-like Ribdog said.Some want lean-or moist.Some want sliced-or chopped.
Some cooks run the knife between flat and point and spin the point and leave on top,so the grain is consistent.
They then slice it that way.
Some will slightly overcook and just slice the packer as is and serve slices.
If you cater/ serve 300 people and you are the only competent knife man,flats often make sense for your labor and management time/expense.
In the South and East, comps may leave virtually zero fat on the entry.Out with Smokin' and thru brisket country they would consider it a sin not to leave some fat layer for flavor.
.
Some cooks run the knife between flat and point and spin the point and leave on top,so the grain is consistent.
They then slice it that way.
Some will slightly overcook and just slice the packer as is and serve slices.
If you cater/ serve 300 people and you are the only competent knife man,flats often make sense for your labor and management time/expense.
In the South and East, comps may leave virtually zero fat on the entry.Out with Smokin' and thru brisket country they would consider it a sin not to leave some fat layer for flavor.
.
quote:Originally posted by Grux:
I have only smoked packer briskets. How are the results on smoking only the flats?
I do sliced brisket sandwiches when vending, and I get much more use out of the flat.
Hi folks,
Just a backyard enthusiast with a new smoker here, but I am for my first brisket smoke forced to use flats as they apparently don't have packers at my Costco. I asked, and in fact, I just signed up with the expectation I would be able to get them, only to be disappointed at the counter. AArrgghh!!!
I prefer my brisket moister, and I am hoping the SM045 will do a good job since it's sealed up pretty tight. I might just put a pan of water or an aromatic liquid in to help, but would like any feedback y'all can give me on smoking flats.
gonna have to watch the temp really close with these being so thin, but who knows, maybe I'll become a "flat-lander" if they work out, LOL
Cheers and have a gereat Labor Day weekend!
Ron
Join KCBS, you can get day passes to Restaurant Depot. There's one in Denver, or check Wal-Mart. Costco & Sam's by me only carry flats, have to go to RD or Wally World to get packers.
quote:Originally posted by AndyJ:
Join KCBS, you can get day passes to Restaurant Depot. There's one in Denver, or check Wal-Mart. Costco & Sam's by me only carry flats, have to go to RD or Wally World to get packers.
Thanks Andy! Much Obliged ("Obrigado" in the tiny bit of Prtugese I have learned on my recent trips to Brazil.
)I'm going to get my membership refunded if they don't have packers, as I want that option. Most of the reason I joined was to have access to a consistent meat selection, and what do I find on my way home, but my local "King Soopers" (Kroger) has an 11 lb and a 14 lb packer in the shelf for less than 2 bux a pound. Grade Choice. Happy, happy.
I'll definitely check into KCBS though - as that sounds like my kind of deal. Thanks much for the tip!
Cheers,
Ron