Progressive Smoke: 4th of July Brisket, Burnt Ends and a Pizza Fattie on the Traeger

[barkonbutts]

yep that is one great plate!! Nice job!!

[tenacious bee]

That looks awesome. I have decided to hold off on my first brisket until I get my maverick. I will be referencing this thread when for sure. I can only find flats right now . What do they do with the points I wonder ?

[tadowdaddy]

That looks awesome. I have decided to hold off on my first brisket until I get my maverick. I will be referencing this thread when for sure. I can only find flats right now . What do they do with the points I wonder ?

Do you have a Wal-Mart around you? You should be able to pick up a whole packer there for $2.50 or so a lb. I talked to a buddy that is a manager for a major meat distributor (Cargill) in KS. He said that they cut the point off because they can charge more for having (cleaned up the fat) on the meat, also it's easier to sell a flat than a point due to sheer size. Finally he said they'll use the fatty point as a mix in hamburger. I guess it's a cheap and easy way to get some fat into less fatty ground meats. All of it minus the 3rd explanation are pretty stupid, as the point is by far the best part IMO (burnt ends) and it helps the flat stay moist during the cook.

[Fire it up]

Normally I love my veggies but if it's between eating a few veggies or another slice of brisket or few more burnt ends those veggies can go fudge themselves!
Been soooo long since I have done a packer I got major meat envy right now, really fantastic looking!

And to anyone who hasn't tried doing burnt ends yet you shouldn't wait one second longer, believe me you won't be sorry and it's worth the extra work.

Love them so much I once did a full packer into burnt ends, was OK but the point obviously works out so much better so please people, I'm begging you to do some burnt ends. If for no other reason that for me to look at the pictures and drool