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Brisket for a small bbq

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    Brisket for a small bbq

    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...
    Last edited by panteracfh3; August 25, 2019, 04:24 PM.

    #2
    Point. It’s fattier, more room for error, tastier, and tastier. Yep. Said that twice.

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      #3
      I would cook the packer and plan use for the leftovers, when I am cooking’ Brisket I cook a packer.

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        #4
        Cook a packer and save what you don’t eat,,,burnt ends,,,,freeze some
        Ur not doin hot dogs and hamburgers

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          #5
          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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            #6
            Same holds true for around here.
            Briskets are always sold minus the point, cheeses me off but whadya gunna to do.

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              #7
              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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              • texastweeter
                texastweeter commented
                Editing a comment
                your friends must be much smaller than mine.

              • jecucolo
                jecucolo commented
                Editing a comment
                texastweeter maybe but it could be your brisket is better than mine!

              #8
              Just get a small packer it will take about the same time as a large flat. You will have planned overs that you can freeze or eat the next day. It will still be delicious.

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                #9
                I also support the small packer option. I regularly see 10-12 lb packers at Costco.

                Plus, left overs!

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                  #10
                  Thanks for the input everyone. I'm rolling with the majority and getting a smaller whole packer. Who doesn't like leftovers?

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                    #11
                    Ever make a sandwich with sliced brisket and a Hawaiian roll?

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                    • JeffJ
                      JeffJ commented
                      Editing a comment
                      Have you ever been to a Turkish prison?

                    • JeffJ
                      JeffJ commented
                      Editing a comment
                      I don't know why your question made me think of that movie line.

                    #12
                    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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                      #13
                      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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                      • panteracfh3
                        panteracfh3 commented
                        Editing a comment
                        I’m liking where your head is at!

                      #14
                      The point from a small packer will not feed 4-5 people plus you and your wife.

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