Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: reubenray on October 30, 2021, 01:26:06 PM
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With the new smoker I am tempted to try a full packer instead of the flats I have done. Sam's has the prime packer for $5.48/lb and the choice for $4.88/lb and the flat for choice is $8.48/lb. Are the packers actually cheaper after cutting off pounds of fat? Also is the prime worth more than the choice cut? The next question is how hard is it to trim a packer?
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Aaron Franklin (Franklins BBQ?) from PBS and Youtube has, from I thought, quite a few insightful ideas.
Of course, most everyone here has more experience than I on this subject, I just try to trim down to about an eighth to a quarter inch, rub on the salt and pepper etc., and run with it
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I usually just trim the icky looking stuff off the whole packer. Leaving the fat cap on. I try to get it to around a quarter inch of fat. But honestly, for me, my best briskets have been when I just trim off junk and don’t worry about how much fat there is in the fat cap.
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20211030/554667c0795addb9e79df05c4a5476ad.jpg)
(https://uploads.tapatalk-cdn.com/20211030/f6efd30ec31eba959ee20588fc6a1747.jpg)
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That is some good looking brisket
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Everyone always seems to buy the flats alone. I like a whole packer because I love the point -- nothing better to eat in the whole wide world! Go for the packer.
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Everyone always seems to buy the flats alone. I like a whole packer because I love the point -- nothing better to eat in the whole wide world! Go for the packer.
The main reason I usually get the flats is it is only two of us. But we have started freezing our leftovers being we got another freezer. Do you separate the flat and point?
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Why trim fat before cooking? It is not possible to trim fat after it is cooked? You have a great source of flavor that can be cooked on the meat and then, if need be cut off after the cooking process. I have never understood why folks would ever trim a brisket before it is cooked!
And yes, I used to trim Briskets years ago, but I no longer see a reason to cut huge chunks of flavor off a piece of beef before it is cooked!
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Why trim fat before cooking? It is not possible to trim fat after it is cooked? You have a great source of flavor that can be cooked on the meat and then, if need be cut off after the cooking process. I have never understood why folks would ever trim a brisket before it is cooked!
And yes, I used to trim Briskets years ago, but I no longer see a reason to cut huge chunks of flavor off a piece of beef before it is cooked!
Again I have never trimmed one, but doesn't it have "hard" fat?
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I agree with the not trimming fat. What I do trim is there is often some nasty looking junk. Discolored meat, or slimy fat. I separate after the cook. Not before. Some times the sides have a weird looking brownish color. I trim that.
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Guess that I'm the odd ball here. I separate the point from the flat and trim off all visible fat. Rationale is that there is more bare meat for seasoning and smoke penetration. Color me crazy but the results are very good. I also only smoke on low to an IT of 125° then sous vide at 134° for 48 hours. perfect medium rare tender/moist brisket.
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I also trim most fat so I can get more rub on the actual meat that I will eat.
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How I do mine(https://uploads.tapatalk-cdn.com/20211030/a35df39c4b1e0db4d5a2b2b90049abeb.jpg)
(https://uploads.tapatalk-cdn.com/20211030/72f35fb2b7afbcda1b74bb014bd1c223.jpg)
(https://uploads.tapatalk-cdn.com/20211030/ddff79eaaaf57f5a9692b54a5a274c51.jpg)
(https://uploads.tapatalk-cdn.com/20211030/084906f10ce43a9c3bf23a72038b0f8c.jpg)
(https://uploads.tapatalk-cdn.com/20211030/0765df3fe344db4ed2b2ba05d056783d.jpg)
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Next question. What do I look for in picking a packer? When picking a flat I look for even thickness.
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Get the biggest one they have!
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Next question. What do I look for in picking a packer? When picking a flat I look for even thickness.
I always try to get a packer under 10 pounds if I can find it. I also like them to bend as close to 90 degrees as possible in the cryovac when you pick it up by the flat. The ones that are stiff as a board are tough in my experience. I remember reading on here about getting a "left hand" brisket also. The link to the article is in Reply #5. I tried one and it was tender. And I never trim the fat off either unless it looks bad.
https://pelletfan.com/index.php?topic=653.msg7312#msg7312
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I don't think I have ever seen a packer under 10#. Most of what I have seen have been in the 15-18# range.
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I have only cooked 2 briskets since Bent is the one who always cooks them for comps and we have maintained that practice over the years. But neither of us separates the point and flat. I understand the rational behind separating if you want to have more rub. I am not a fan of a lot of rub on all surfaces, so am happy with the rub on just the whole packer and then cooked.
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I don't think I have ever seen a packer under 10#. Most of what I have seen have been in the 15-18# range.
Every now and then I'll find one and freeze it until I need to cook it. The smallest I remember was between 8 and 9 pounds. They are usually around 10 though. I haven't even looked in a long time due to the prices now.
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It is funny the different things you her on the internet. And I am not say one is right over the other. I have always heard you look for harder fat as it shows that the beef was fed more grain, which in turn would make for a stiffer brisket. That has always been my guide for picking brisket. I have also heard that the color of the fat makes a difference but I am not sure about that one.
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Is prime worth the extra cost over choice?
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Not for a Brisket by my standards, unless the price difference is just a few dollars for the whole thing!
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My local Cosco carries both prime and choice. The full packers are usually prime and actually cost less per pound than the flats, which are typically choice.
I am still working on trying to cook a full packer where both the point and the flat are juicy. Usually, I get the point right but the flat ends up a bit dry.
The best brisket I ever cooked was the first, which was a flat cooked with charcoal on my Weber kettle. I am not sure what I am doing wrong.
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I tried 3 times to do brisket on my Weber kettle. One was edible, one was not, the third was ok, I just cut it wrong. My wife on the other hand nailed it her first try. And 3-4 times after. I told her she was the brisket captain from then on. Then I bought an EX6 SmokeFire…several brisket later i have yet to do a bad one.
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Is prime worth the extra cost over choice?
Like the prime