Main reason: The point is typically 5” thick, while the flat is max 1” thick. It’s just physically impossible to get the two “ends” of a brisket done at the same time and with the same juiciness. Laws of physics and stuff.
I have never been able to score prime briskets in Sweden. The only option is choice. So, I don’t know if prime brisket flats are much thicker.
What I do is I trim the full packer as usual, but then I feel the flat for thickness. Most of the time it literally feels like a thin flank steak, flapping about like an appendix. When that is the case, I simply cut it straight off with a knife. It still makes for great burgers, nothing goes to waste.
So, it’s still a full packer, I just “shortened” the flat by cutting off 4”.
What is your take on this? Do you share my frustration and experience with the flat being too thin? And if so, do you also cut off 4” (or so) like I do? Is prime so much better?
Let me know how you do, your feedback is appreciated.
I know I can smoke the flat and the point separately, but I prefer doing them together.
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