Brisket- Point vs Flat?

[RayClem]

I know that many of you are cooking for large families or gatherings and smoke full packer briskets, preferably prime grade. I am typically cooking for my wife and I who are older and eat relative small portions (3-4 ounces). A 16 ounce steak is sufficient for four servings (two meals). Rather than brisket, I normally cook a 3 pound chuck roast which is sufficient for 6 meals.

I would like to try cooking brisket to see how it differs in texture and flavor from chuck roast. However, a full packer brisket weighs more than 12 lbs, which is far too large for just the two of us. If I can find just a point or flat, something in the order of 6-8 lbs would be more manageable.

Which would you recommend: point or flat and what are the reasons for your choice?
Thanks in advance for your responses.

 

[RustyJake]

I prefer the marbling on the point, over the flat The fat content of the point makes that the preferable side for me. A while back a local store was selling split briskets at the same price as whole packers, I bought 4 points. Depending on how they split it, you may have some of the flat with the point you buy.
I think that the point would be more forgiving in the end result.
If you prefer lean cuts of meat, the flat would be a better choice. I prefer beef with marbling and some fat content, so the point is my preference. Both the point and flat can be cooked so they aren't dry and quite enjoyable, so really it comes down to what you prefer, a lean cut or a marbled cut of beef. If you enjoyed the chuck roast, you will enjoy the point cut. If you found that too fatty, then the flat may be a better choice.
Looking forward to seeing what you decide and seeing how it turns out

 

[MidwestSmoker]

None of the stores in my town have offered only the point, its either the whole packer or just the flat. I have cooked both successfully so you can definitely use only the flat.

That said, the whole packer is far more forgiving because of all the marbling. If you are only making the flat you have to monitor the cook carefully so that it does not dry out. I also recommend the use of some tallow or butter when wrapping for the same reason.

 

[BobbyQ]

Point for sure. They're hard to find but I did find one at one time. Not recently though. I'm in the same boat. Wife doesn't eat much smoked meat and my daughter likes it but eats very little. So I shop for the smallest packer I can find (usually 12-13 lbs.) and I invested in a vacuum sealer.

 

[Jimbo]

… So I shop for the smallest packer I can find (usually 12-13 lbs.) and I invested in a vacuum sealer.

Yes! The vacuum sealer works wonders for wife and I as well.

 

[DoofusOfTheDay]

Yes! The vacuum sealer works wonders for wife and I as well.

Vacuum sealer is one of the best things I have invested in. We typically do the big vacuum sealed bags of st. louis ribs, or 4 steaks or whole brisket, then vacuum seal and freeze. So much more convenient and a time saver than cooking every night on the Traeger.

 

[be_oh_be]

I was worried about the same thing (not enough mouths to eat the packer), but really wanted to try out smoking a whole brisket.

I halved the leftovers, vacuum sealed them separately, and tossed in the freezer. Heated them up with a sous vide the other day & it came out really good I thought.

So if you're interested in cooking some larger cuts, I'd definitely also pitch investing in a vacuum sealer.

 

[Marc5868]

We are from Kansas City and we love our burn ends from the point. I talked to the meat department and told the butcher I would take care of him (he wanted a case of beer) if he would get me 3 or 4 points. With the extra fat of the point, the burnt ends are so juicy and very tender. Every time I do the points, our family grows from just my wife and myself to both daughters, their family. It's a joy to smoke and share it with family. Nothing better than that!!

 

[SmokerBoy]

I know that many of you are cooking for large families or gatherings and smoke full packer briskets, preferably prime grade. I am typically cooking for my wife and I who are older and eat relative small portions (3-4 ounces). A 16 ounce steak is sufficient for four servings (two meals). Rather than brisket, I normally cook a 3 pound chuck roast which is sufficient for 6 meals.

I would like to try cooking brisket to see how it differs in texture and flavor from chuck roast. However, a full packer brisket weighs more than 12 lbs, which is far too large for just the two of us. If I can find just a point or flat, something in the order of 6-8 lbs would be more manageable.

Which would you recommend: point or flat and what are the reasons for your choice?
Thanks in advance for your responses.

The point is thicker and fattier, i.e. juicier than the flat. In my opinion its just a matter of what you like. I feel like the flat cooks a little faster and I've overcooked it occasionally. I tend to cook the full brisket and then freeze meal sized portions in vacuum seal bags.

 

[Djrobsd]

It's just too much meat for our house, only two of us here, and sometimes 3-4 friends come over for dinner. I've never really gotten the whole brisket craze, I enjoy a couple racks of good ribs or a tri-tip any day of the week over a brisket but that's just me.

 

[drich]

Ditto on most of the post. 2 of us and old. The best brisket we have cooked was the Traeger recipe for bacon wrapped brisket with mustard slather. We were able to find a trimmed 5 pound flat brisket. It was hard to find that’s why we like to cook tri-tip. Not as moist as a brisket but great smoke flavor.

 

[Big Man Dan]

. . . . Rather than brisket, I normally cook a 3 pound chuck roast which is sufficient for 6 meals.

I've smoked a couple of chucks and they always turn out delicious and are just the right amount for my wife and I. We end up with some leftovers but not enough to feed an army.