Point cut or flat cut?

Share your recipes and cooking tips!
Post Reply
User avatar
Tormato
Reactions:
Posts: 3699
Joined: Thu Dec 12, 2019 3:14 pm

Point cut or flat cut?

#1

Post: # 43130Unread post Tormato
Wed Mar 17, 2021 1:27 pm

Which do you prefer?

If you require details, I feel sorry for you. ;)

User avatar
pepperhead212
Reactions:
Posts: 3105
Joined: Mon Jan 20, 2020 12:07 am
Location: Woodbury, NJ

Re: Point cut or flat cut?

#2

Post: # 43131Unread post pepperhead212
Wed Mar 17, 2021 1:37 pm

Flat cut, mainly because they are larger, plus cook more evenly.
Woodbury, NJ zone 7a/7b

User avatar
karstopography
Reactions:
Posts: 6750
Joined: Thu Apr 16, 2020 7:15 am
Location: Southeast Texas

Re: Point cut or flat cut?

#3

Post: # 43133Unread post karstopography
Wed Mar 17, 2021 1:54 pm

OPAK! Other people’s, any kind!
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

User avatar
Sue_CT
Reactions:
Posts: 4373
Joined: Tue Dec 10, 2019 11:03 pm
Location: Connecticut Zone 6A

Re: Point cut or flat cut?

#4

Post: # 43135Unread post Sue_CT
Wed Mar 17, 2021 2:32 pm

Both for different reasons. The flat cut is nice for sandwiches, it is less fatty and slices nicely. The point cut because it has more fat and is more flavoful as a result. It also gets more "fall apart" tender. It was on sale so I bought one of each, and cooked the flat cut in the instant pot and just finished having it on a sandwich with rye toast. :)

User avatar
KathyDC
Reactions:
Posts: 205
Joined: Wed Jun 03, 2020 1:33 pm
Location: Suburban Washington, DC (zone 7A)

Re: Point cut or flat cut?

#5

Post: # 43136Unread post KathyDC
Wed Mar 17, 2021 3:36 pm

Why pick? I smoke the packer cut, flat and point still together, and eat all the good things.

:D

User avatar
MissS
Reactions:
Posts: 5598
Joined: Fri Dec 13, 2019 4:55 am
Location: SE Wisconsin Zone 5b

Re: Point cut or flat cut?

#6

Post: # 43140Unread post MissS
Wed Mar 17, 2021 4:56 pm

Most often I will use the whole brisket. If I am just doing a small one, I will buy a prepared flat cut corned beef for sandwiches. However, to me better than a corned beef is to make a pastrami out of it!
~ Patti ~

User avatar
brownrexx
Reactions:
Posts: 2079
Joined: Thu Dec 12, 2019 1:05 pm
Location: Southeast PA, zone 6b

Re: Point cut or flat cut?

#7

Post: # 43141Unread post brownrexx
Wed Mar 17, 2021 5:04 pm

Just ate dinner and I cooked the flat cut in the crock pot. I don't like cooking it all together so I boiled some baby, yellow potatoes and then added butter and parsley. I sautéed the cabbage on the stove top.

ImageCorned Beef, Cabbage and potatoes by Brownrexx, on Flickr

Kurt
Reactions:
Posts: 246
Joined: Mon Dec 07, 2020 2:43 pm
Location: Everglades City fl.

Re: Point cut or flat cut?

#8

Post: # 43145Unread post Kurt
Wed Mar 17, 2021 6:26 pm

We are doing brisket,are you talking corned beef?This is a 14 hour 12 pound smoke.All in the Big Egg.

Kurt
Reactions:
Posts: 246
Joined: Mon Dec 07, 2020 2:43 pm
Location: Everglades City fl.

Re: Point cut or flat cut?

#9

Post: # 43146Unread post Kurt
Wed Mar 17, 2021 6:28 pm

4F8CA3CE-5A19-461D-A806-B7F04A729E0A.jpeg
You do not have the required permissions to view the files attached to this post.

User avatar
worth1
Reactions:
Posts: 14277
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Point cut or flat cut?

#10

Post: # 43160Unread post worth1
Thu Mar 18, 2021 4:20 am

Point cut..
I have started cooking the flat separately..
To me it isn't a contest to see if I can get both perfect still together.
It is the end result that matters regardless of how you do it.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

User avatar
rdback
Reactions:
Posts: 171
Joined: Wed Dec 11, 2019 8:22 am
Location: Z6b - NW Virginia

Re: Point cut or flat cut?

#11

Post: # 43164Unread post rdback
Thu Mar 18, 2021 8:04 am

Generally the flat, unless burnt ends are required.

If you require details, I feel sorry for YOU, lol.

User avatar
bower
Reactions:
Posts: 5475
Joined: Thu Dec 12, 2019 12:44 pm
Location: Newfoundland, Canada

Re: Point cut or flat cut?

#12

Post: # 43182Unread post bower
Thu Mar 18, 2021 2:25 pm

I'm the one you feel sorry for, in case you were wondering. :lol: :twisted:
AgCan Zone 5a/USDA zone 4
temperate marine climate
yearly precip 61 inches/1550 mm

User avatar
worth1
Reactions:
Posts: 14277
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Point cut or flat cut?

#13

Post: # 43197Unread post worth1
Thu Mar 18, 2021 5:49 pm

My corned beef will be ready by tomorrow but I'm going to wait till Saturday to cook it.
The flat will be rolled and tied into a log and simmered for hours till it gets to 200F.
Then cooled.
Then it will be what I call reverse smoked on the offset smoker.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

User avatar
pepperhead212
Reactions:
Posts: 3105
Joined: Mon Jan 20, 2020 12:07 am
Location: Woodbury, NJ

Re: Point cut or flat cut?

#14

Post: # 43200Unread post pepperhead212
Thu Mar 18, 2021 6:25 pm

Right now, I have my flat cut CB in sous vide, to cook @135f for 48 hours. My first attempt at this, but I wanted to try it out. After it was in for about 30 minutes, it floated up, so I had to weight it down.
ImagePot with sous vide circulator and a rack, to keep the meat off the bottom. by pepperhead212, on Flickr

ImageCorned beef with the spices, vacuum sealed, for the sous vide. by pepperhead212, on Flickr

ImageStarting the sous vide cooking of the corned beef. by pepperhead212, on Flickr

ImagePot covered with foil for the sous vide, since it is cooking a long time. by pepperhead212, on Flickr

I'll post the results, when it's done.
Woodbury, NJ zone 7a/7b

User avatar
worth1
Reactions:
Posts: 14277
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Point cut or flat cut?

#15

Post: # 43242Unread post worth1
Fri Mar 19, 2021 5:40 pm

Rolled the flat into a log and the point is on its own.
Extra pickling spices and chilie Arbol to boot.
Cooking tonight so it will have time to cool in the garage before smoking the rascals.
20210319_173317.jpg
20210319_173304.jpg
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

User avatar
worth1
Reactions:
Posts: 14277
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Point cut or flat cut?

#16

Post: # 43258Unread post worth1
Sat Mar 20, 2021 6:22 am

I ended up putting both cuts kettle and all in the oven at 205F and went to bed.
Woke up this morning and for sure they are ready.
One thing for certain you can't complain about being tough.
The flat is succulent and juicy as well as the point.
Probably too tender if there is such a thing.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

User avatar
worth1
Reactions:
Posts: 14277
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Point cut or flat cut?

#17

Post: # 43259Unread post worth1
Sat Mar 20, 2021 7:50 am

Up before the sun smoking the corned beef brisket.
Flat rolled up on the left point on the right.
20210320_074431.jpg
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

User avatar
pepperhead212
Reactions:
Posts: 3105
Joined: Mon Jan 20, 2020 12:07 am
Location: Woodbury, NJ

Re: Point cut or flat cut?

#18

Post: # 43308Unread post pepperhead212
Sat Mar 20, 2021 8:00 pm

pepperhead212 wrote: Thu Mar 18, 2021 6:25 pm Right now, I have my flat cut CB in sous vide, to cook @135f for 48 hours. My first attempt at this, but I wanted to try it out. After it was in for about 30 minutes, it floated up, so I had to weight it down.
ImagePot with sous vide circulator and a rack, to keep the meat off the bottom. by pepperhead212, on Flickr

ImageCorned beef with the spices, vacuum sealed, for the sous vide. by pepperhead212, on Flickr

ImageStarting the sous vide cooking of the corned beef. by pepperhead212, on Flickr

ImagePot covered with foil for the sous vide, since it is cooking a long time. by pepperhead212, on Flickr

I'll post the results, when it's done.
Here's the finished corned beef:

The corned beef turned out really good, though I will make some changes next time. The flavor was very good, and it got tender, but not falling apart and stringy. I might cook it a little warmer next time, but not much. My friend that ate some with me said that it tasted better than corned beef he was used to, and he was amazed how he could cut it with a fork. Even that layer of gristle turned tender - slightly chewy, but not at all tough. After eating a couple of slices each, I scraped most of the spices off, patted it dry, and took it outside to brown in a CI skillet - it didn't brown much in 2 min on the first side, and 1½ on the second. I didn't want to cook it any longer. Next time, I'll heat the pan up even longer, though it was smoking a lot when I put the meat in. Both of us thought that the browning did add a slightly better flavor, but it didn't brown much, as you can see.

ImageCorned beef, removed from the sous vide after 48 hours at 135f. by pepperhead212, on Flickr

ImageMy way of weighting down the meat in the sous vide. by pepperhead212, on Flickr

ImageSous vide corned beef, before slicing. by pepperhead212, on Flickr

ImageBrowning the top and bottom of the corned beef, after removing a few slices. by pepperhead212, on Flickr

ImageBrowned corned beef - not much browning in 2 min. by pepperhead212, on Flickr

Tomorrow, I'll have some sandwiches on the rye bread I just baked!
Woodbury, NJ zone 7a/7b

User avatar
worth1
Reactions:
Posts: 14277
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Point cut or flat cut?

#19

Post: # 43350Unread post worth1
Sun Mar 21, 2021 8:38 am

Here it is the much anticipated reverse smoked corned beef brisket.
Pretty much turned it into pastrami.
Slow cool smoked for 8 hours and let the fire burn down.
No real smoke to think of just a whisp.
Flat log first picture and the point the other two.
This is after it cooled off in the refrigerator over night.
Already had a sandwich for supper.

And no i don't want a job slicing brisket all day. :lol:
20210321_081533.jpg
20210321_082740.jpg
20210321_082750.jpg
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

User avatar
Tormato
Reactions:
Posts: 3699
Joined: Thu Dec 12, 2019 3:14 pm

Re: Point cut or flat cut?

#20

Post: # 65340Unread post Tormato
Mon Mar 14, 2022 7:14 am

Bumping, furitz that time o'year.

Hopefully some briskets will be on sale. Two weeks ago, the local super market had Boar's Head @ 13.99/lb. :shock:

Post Reply

Return to “What's Cooking.”