My step-daughter's 21st birthday party is tomorrow. She requested brisket & baby backs for the party. Now, normally, this isn't a problem, but when I went to Sam's Club to get the meat, they had really tiny brisket flats (5 - 7 pounds) normally I get around a 9 pound flat.
The only thing they had that was bigger than the 7 pounder was a 16 packer! Yup....that's what I bought!
My questions are:
Should I separate the flat from the point and smoke the flat as I normally would and save the point for later? OR - Should I cut it in half (each 1/2 would have flat & point) to reduce the cooking time? OR - should I cook the whole blessed thing?
I've only ever cooked the flats and have that task down. I've never tackled the packer before, so advice is needed.
yes......I will post q-view.
Hyyal
The only thing they had that was bigger than the 7 pounder was a 16 packer! Yup....that's what I bought!
My questions are:
Should I separate the flat from the point and smoke the flat as I normally would and save the point for later? OR - Should I cut it in half (each 1/2 would have flat & point) to reduce the cooking time? OR - should I cook the whole blessed thing?
I've only ever cooked the flats and have that task down. I've never tackled the packer before, so advice is needed.
yes......I will post q-view.
Hyyal
