Round or flat?

Discussion in 'Hangar Talk' started by Sac Arrow, Mar 17, 2021.

?

Do you prefer your corned beef as a round or a flat cut?

  1. Round

    12.5%
  2. Flat

    25.0%
  3. Huh?

    25.0%
  4. I don't care

    12.5%
  5. Crock pot, simmer on low 8 hours

    16.7%
  6. Bake

    0 vote(s)
    0.0%
  7. Smoke

    4.2%
  8. That vida soup thing or whatever it is called

    4.2%
  9. Arrgh eat me brisket raw, my lad

    0 vote(s)
    0.0%
  10. Sac has started on the Bushmill's early

    37.5%
Multiple votes are allowed.
  1. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Bro do you even lift
    What say ye, and how do you like to cook it?
     
  2. asicer

    asicer Final Approach

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    flat smoked
     
  3. jbarrass

    jbarrass Line Up and Wait PoA Supporter

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    Round in the crock with cabbage and red potatoes.
     
  4. asicer

    asicer Final Approach

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    BTW, you forgot the option for a point cut.
     
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  5. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Educate me.
     
  6. asicer

    asicer Final Approach

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    Point and flat are 2 parts of a whole brisket. @Matthew can probably do a much better job than me, so I'll just leave a picture here to get started on the discussion.

    [​IMG]
     
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  7. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Well, he is the deity of BBQ
     
  8. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    For the record, I by far, much prefer rounds. More tenderer. More juicier. More leaner. More tastier. And even cheaper here for some reason which I have never figured out.
     
  9. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Interesting... learn something new every day.
     
  10. tspear

    tspear En-Route

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    I sous vide almost all meat now. Makes it perfectly every time.

    Tim
     
  11. Salty

    Salty Final Approach

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    Any way you want as long as you don’t get it or it’s smell anywhere near me.
     
  12. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    But have you actually done corned beef that way? I used to bake it, but one of the reasons I stopped is because it still retains all of the salt, and part of the process of simmering in water is to leach out most of the salt. Or at least enough so it isn't overly salty.
     
  13. tspear

    tspear En-Route

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    Yes, I actually have a corned beef cooking that way now. Takes much longer, but I set it and forget it, 140F for 48 hours is the current run I am doing.

    Tim
     
  14. Bill

    Bill Touchdown! Greaser! PoA Supporter

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    Shaved, on toasted rye, with sauerkraut, Swiss, and Russian.
     
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  15. luvflyin

    luvflyin Final Approach PoA Supporter

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  16. TCABM

    TCABM Pattern Altitude

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    Starts with a brisket flat
     
  17. Matthew

    Matthew Touchdown! Greaser!

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    OK, ladies and fellas, pull up a chair because Matthew is here.

    That photo is a pretty good representation. That's a whole brisket. If you are the kind of person that hits on the opposite sex by trying to explain how IPAs got the name, then you would call it a packer. The flat is just that, flat. The point can be pretty gnarly and have a lot of connective tissue in it. Cook the point a little longer in order to melt all that tissue and make it extra tender. You can't cook the flat that long or it will dry out. On the Kansas City BBQ Society (KCBS) contest circuit, and pretty much at any restaurant here in town, the point is then cubed and called "burnt ends". Used to be it was chopped, but then someone won a ribbon by cutting it into cubes so now everybody does it that way...even the restaurants.

    KCBS contest rules have a brisket category, and no specification on point or flat. KCBS rules also don't say you can't separate the two prior to cooking, so it's pretty common to trim in such a way they separate and then cook them as two pieces. (KCBS rules on pork butts specifically say it has to be a single piece until 165 and then you can separate pieces and finish any way you want.) At KCBS contests it's very common to turn in slices (about #2 pencil thick), and burnt ends. It sometimes backfires when one of those is very good and the other is very bad - but that's a story for another day.

    Different regions will cook that brisket differently. I can't speak to Texas as an expert, but I think it's normal down there to cook the whole thing as a single piece, then slice through it all. You get a nice thick slice with that fat layer that separates the point from the flat. In KC you can order brisket or burnt ends. Brisket will be the sliced flat, and burnt ends will be the point.

    Here are a couple pics. The first is the whole brisket, the 2nd is that same brisket that's pretty heavily trimmed and shows the two different muscle groups. The third pic is a different brisket that shows the point and flat separated.

    DSCN3319.JPG
    DSCN3320.JPG
    DSCN3453.JPG
     
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  18. Greg Bockelman

    Greg Bockelman Touchdown! Greaser!

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    Corned beef is a TERRIBLE thing to do to a brisket.
     
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  19. Greg Bockelman

    Greg Bockelman Touchdown! Greaser!

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    But I do like a good Reuben
     
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  20. flyingron

    flyingron Touchdown! Greaser! PoA Supporter

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    We always cook multiple corned beefs so we have leftovers to make Reubens.

    From the subject line of this thread, I thought we were discussing the shape of the world...
     
  21. Matthew

    Matthew Touchdown! Greaser!

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    I keep meaning to make my own pastrami, but never seem to have the time.
     
  22. tspear

    tspear En-Route

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    Hmmm, I have never tried. I may look into this. i love a good NY Deli style Pastrami sandwich with at least a half pound on meat on there.

    Tim
     
  23. steingar

    steingar Taxi to Parking

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    I still say the mutie OP eats too much Junk food.
     
  24. Matthew

    Matthew Touchdown! Greaser!

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    I think where I end up stuck is that I figure I should make one, then find out I didn’t leave enough time to make a corned beef myself and there aren’t any store bought available.