Point cut or flat cut?

[Tormato]

Which do you prefer?

If you require details, I feel sorry for you.

[pepperhead212]

Flat cut, mainly because they are larger, plus cook more evenly.

[karstopography]

OPAK! Other people’s, any kind!

[Sue_CT]

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.

[KathyDC]

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

[MissS]

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!

[brownrexx]

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.

Corned Beef, Cabbage and potatoes by Brownrexx, on Flickr

[Kurt]

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

[Kurt]

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[worth1]

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.

[rdback]

Generally the flat, unless burnt ends are required.

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

[bower]

I'm the one you feel sorry for, in case you were wondering.

[worth1]

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.

[pepperhead212]

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.
Pot with sous vide circulator and a rack, to keep the meat off the bottom. by pepperhead212, on Flickr

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

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

Pot 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.

[worth1]

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.

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[worth1]

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.

[worth1]

Up before the sun smoking the corned beef brisket.
Flat rolled up on the left point on the right.

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[pepperhead212]

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.
Pot with sous vide circulator and a rack, to keep the meat off the bottom. by pepperhead212, on Flickr

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

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

Pot 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.

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

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

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

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

Browned 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!

[worth1]

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.

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[Tormato]

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.