#Whole packer brisket how to#

Check out this simple brisket seasoning recipe if you aren't sure how to season your meat.įor the best result, you should leave a quarter of an inch of fat on the meat (so it doesn't dry out during cooking). If you cut too much fat, the meat will be dry, but leaving too much fat on will not allow the seasoning to penetrate the meat. Trim the thick layer of fat on the point. If you don't yet have a high-quality chef knife, make sure you check out our made in USA chef knife. Once you see the thick fat layer that separates the flat portion from the point, you can take a boning knife, or even a chef knife will do the job. Consequently, to separate them, you need to look for the thick fat layer that separates the flat from the point. We have already mentioned the flat side is flat, and the thick, dense part is the point.

Lay the brisket in front of you with the thick fat side down. How to Cut the Brisket: Identifying the Point And Flat You can separate the flat portion from the point.

How To Cut Brisket In Half?įor efficient smoking, we recommend cutting brisket in half. The smaller portions are easier to handle, and you won't have too many leftovers. In conclusion, if you cut brisket in half, you can cook both pieces at their optimal time and temperature. Therefore, you must vary the cooking time to cook each portion to perfection. The flat portion is more uniform and has less cooking time than the point, which has lots of marbling and tough tissues. As we have already mentioned, both flat and point portions of brisket have different types of meat, fat content, and connective tissues.

For example, it can take 10-12 hours to cook for a whole portion. Cooking TimeĪ whole brisket takes a long time to cook. Moreover, one large hunk of meat will restrict the airflow in your smoker, so it will be easier to manage if you cut it into subprimal cuts. Too Big For the GrillĬooking the whole brisket is not only difficult, but it may not fit on the smoker. On average, you need one pound per person, so a whole packer of 15 lb is enough to feed 15 people. The average size of brisket is 15-18 pounds, and some can be up to 20 pounds. Unless you are feeding a crowd, brisket can be too large. Why Is It Important to Cut a Brisket In Half?Ĭutting the brisket in half is recommended for many reasons: Fewer Guests Grocery stores sell briskets the half pack you may find is usually the flat portion. However, it contains less fat than the point, and you can cut the flat into uniform slices for steaks. It has connective tissues and layers of fat as well. Chefs use the cut in corned beef, and you will need to cook it at a low temperature for a long time because it has tough tissues that take time to tender. It has a thick layer of fat on the top that protect the meat from drying out, but you need to trim some of the fat, or you won't be able to obtain a crisp, flavorful crust. The flat part makes up the majority of brisket. It's a thick cut with dense meat and lots of fat hunks and marbling.Ī flat is a rectangular piece attached to the point through a thick layer of fat. The point is the piece is directly attached to the ribcage. It consists of two subprimal cuts that are known as the point and the flat, and you can cut the brisket in half by separating the flat part from the point.

#Whole packer brisket full#

But to cook the perfect piece of meat, you must know the anatomy of a brisket.īutchers refer to the whole brisket as a full packer. Generally, the size of brisket is around 15-18 pounds, but it can even weigh in around 20 pounds! You can cut it into subprimal cuts, which is more convenient to cook.