Question for everyone. I’m planning on doing a half brisket for a small gathering of friends (literally 4 or 5 people) on Saturday. My question is should I cook a flat or point? Which would you cook and why. Please discuss...
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Brisket for a small bbq
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Founding Member
- Jul 2014
- 1718
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
WHile I would agree with SMOG MAN on the packer and leftovers, I would LIKE to agree with scottranda except that it is VERY HARD to find people selling just the point. Maybe you can find them, I can't. It is pretty darn easy to buy just the flat though. It is leaner and a touch trickier. I routinely low and slow the packers but I am a fan of sous vide-a q when it is just the flat. Always tender and you can get a decent smoke flavor with liquid smoke and a fine bark with 3-4 hours on the smoker. You can also even get a nice faux smoke ring in the sous vide by adding pink curing salts. It still feels like cheating to me but the results are stellar.
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Club Member
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I cooked a 9 lb Packer for a party of 10. They can be found. Yes there is leftover but it is manageable.
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your friends must be much smaller than mine.
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texastweeter maybe but it could be your brisket is better than mine!
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Club Member
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Jim Morris
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Lately I've seen a lot more brisket flats than packers for sale. I can't say I've ever seen a point for sale, unless it was a corned one around St. Patrick's Day.
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buy a packer. Cook the point, and turn the flat into pastrami!Last edited by texastweeter; August 27, 2019, 03:59 PM.
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