Is this a point or a flat??

[Smoker_Boy]

Kroger had what appeared to me to be a nice small brisket.
It's 4 lbs.
But is it a point or a flat? I am clueless.

[jfmorris]

That is a flat with a huge fat cap on it. The meat itself is pretty lean. I would trim the fat down, basically whittling it down until its about 1/4 inch thick, before cooking. It may be that it is mostly to that one end.

[Smoker_Boy]

jfmorris - Thank you, kind sir!

I was guessing flat, but I've never looked at a brisket before!

[texastweeter]

That is a flat with a lot of fat for sausage or tallow attached

[Steve R.]

It's a flat that appears to have been viciously ripped from a packer brisket. I've never seen one butchered quite like this, but Kroger periodically has full briskets at a very discounted price, then almost nothing in stock for months. Maybe this is how they get rid of those now?

[Smoker_Boy]

This is the first time I have ever seen one this small at my Kroger.

[LA Pork Butt]

I like jfmorris think it is a flat with a huge fat cap. But, after removing the fat cap it still a very thick flat. My guess would be that it was a really large brisket and the flat being cut into two pieces comes from close to the point which may explain the thick fat cap. The fat cap on the thinner end of the flat tends to be much thinner.

[LA Pork Butt]

Smoker_Boy there are two things that can help keep a flat moist. First, inject with beef broth and secondly wrap during the stall.

[Smoker_Boy]

LA Pork Butt - I went to Kroger this morning and bought a can of beef broth!!

[xrodbob]

I had great success with wrapping after the stall. IMHO use aluminum foil and not butchers paper to maximize moisture retention. Also, a solid 2-3 hour rest in a faux cambro will further the cause.

[Smoker_Boy]

That is a flat with a huge fat cap on it. The meat itself is pretty lean. I would trim the fat down, basically whittling it down until its about 1/4 inch thick, before cooking. It may be that it is mostly to that one end.

On a 4# flat, I trimmed 1# of fat off it and still have a 1/4".

[bbqLuv]

It's as flat as my dry humor.
But how it is trimmed it could be a pointed flat

[Rob Johnston]

Let us know how it was after you smoke it!

[Richard Chrz]

Smoker_Boy don’t be so sure on how long it will take to cook, flats can go a distance. Also, ignore the 203 thing, you pull a brisket when it is probe tender. That could be 2-5 hours at 203, I’ve also had it at 190 - 195.

Just go into it to have fun, don’t plan a meal around a certain time, you may end up ordering food if it decides to need a longgggg cook.

Looking forward to seeing your cook.

[Smoker_Boy]

Richard Chrz - Well, I'll go ahead and fire up the smoker around 5AM or so when I get up. It can always just rest, right??

[Richard Chrz]

Smoker_Boy, you are spot on, rest is a great thing for a brisket.

[texastweeter]

Make som pastrami!

[Richard Chrz]

He’s not wrong.

[bbqLuv]

Good idea, but that would flat-out miss the point.

[Smoker_Boy]

^ Groan.

bbqLuv

[Smoker_Boy]

We just took a few sample slices.

It's not bad. Tastes like pot roast. Tenderness isn't too bad.
We'll have some for supper and then I'll cut it up and freeze it for stew later on.
(my wife says we are pig people - LOL)

Thanks to everybody who provided me with some guidance!