Is this a point or…what?

[bbq_esq]

Stopped by a butcher I used to frequent when I lived around the corner, place was closing after 120 years - sad stuff.

They were marking meat way down so I grabbed what was left - a big, good looking "chairman’s reserve" (chairman of what? Reserved for when?) packer and what I thought was a point only. The real butcher wasn’t there and the guy working just seemed to agree with me about it being a point.

I had planned to make burnt ends with it but now that I’ve opened it out of cryovac and done some major trimming, I’m thinking it actually still has the flat below the point attached? There is a large wedge of hard fat in the middle that I trimmed out and the grain looks like two different cuts. And maybe the flat only part was separated for corned beef or something? who knows.

Should I still go for burnt ends? Or just cook it like any brisket and slice it up?

[gboss]

That looks to me like it's the point half of a packer with the flat underneath intact. Lots of butchers will cut the whole thing in half and call it the "first and second cut" or "lean and fatty ends"
So, my guess is that he meant to convey it was the "point end" of the brisket and not necessarily the separated point muscle itself.

[Andrew]

Yes, this is exactly correct. I've had this issue a lot here in Oman. Most people don't buy whole packers.

[bbq_esq]

Thank you for confirming my suspicion. That makes sense as I do recall this butcher using the "first cut" nomenclature.

Now I’m not sure about continuing with my burnt end plan or just cook and slice like a mini brisket.

[Andrew]

I have tried cooking flats and whole packers without the fat layer on the flat and they tend to dry out before the point is finished. There's a lot of stuff you could do with it separated. I would probably make burnt ends out of the point and pastrami out of the flat. I've also had really good experiences with sous vide flats at low temps. If you do end up trying it all together and drying out the flat... cut it into chunks, freeze it and use it for seasoning beans!

[bbq_esq]

Thank you for the advice. My main concern is that this small piece of flat will dry out pretty easily so I like the SV idea and making pastrami

[bbqLuv]

Burnt Ends gets my vote. either that or burnt ends.

[bbq_esq]

After much deliberation I ended up separating the muscles and trimming the rest of the fat. 1) wanted to try this method anyway 2) can trim more of that hard unrenderable fat my diners don’t go for and 3) works for my burnt end plans. If we get some good flat too, huzzah!

Got up early, started PBC up with KBB, rubbed meat with some worchestshire (even auto correct can’t help me here) followed by Kosmos Cow Cover and some Montreal Steak seasoning. Into the PBC at 7:10 am on hooks. Let PBC run for a bout 20 minutes before loading so only saw a brief spike to 303 then slowing settling down - 285, 265 and I expect it to run around 255 or so based on my experience.

Temp probe is in but won’t agonize over that, just watching for big drops/spikes. Meat temp probe is in the flat only as I expect it will finish first and needs more tending to stay moist. Plan is to let it bark up a bit then wrap with some liquid and back on the rack or in oven. Thought about injecting but it wasn’t a big flat so wasn’t sure it would work.

edit to add: Using applewood chips, large handful to start. That will probably be it.

The flat is going to be tricky - it’s flying along. Already up to 140. Can’t imagine how this thing won’t be dry even after long wrap and and rest but whatever.

[HawkerXP]

I wait until it comes out of the stall and put in foil pan with some beef broth and cover with foil. Into the oven it goes to finish.

[bbq_esq]

I wait until it comes out of the stall and put in foil pan with some beef broth and cover with foil. Into the oven it goes to finish.

Is that for the point or flat or the whole brisket? I hung both for about 4.5 hrs, had stalled for sometime and good enough bark. Flat wrapped in foil with broth and point was in covered pan with broth. The point hit the right texture first so I pulled it, chopped, added some Hoboken Eddie’s sauce (not crazy sweet, seemed like good pair for beef) and back in smoker covered. Snuck a few bites which were already de-licious. Makes me wonder why we bother with the flat

Biggest concern is that the ends are basically done. I guess I could pop in fridge and then reheat later uncovered on smoker? Or just eat dinner around 2

[HawkerXP]

I never separate. So, whole brisket, trimmed, and flats.

[Andrew]

Keeping a flat moist without the fat layer is hard to do. For holding, you could also use a faux cambro. I generally hold brisket for 5-10 hours in a cooler before serving and it helps with timing on everything else as well.

[bbq_esq]

Yeah flat completely dried out. No good for eating but chopped and froze it for next time I make chili