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Brisket flat advice

post #1 of 3
Thread Starter 
I'm pretty proud of the brisket I've turned out when smoking a whole packer, but this weekend, I am smoking for a large group of folks but won't have time to do a whole packer. I'm trying to keep my cook short, so I'm doing a couple 7# pork shoulders & a 7# brisket flat since some folks don't eat pork.

Does anyone have any advice on cooking just the flat versus the whole packer? It's Choice & has a 1/4" layer of fat along with a great bend, so it should be tender. I'm just looking for any pointers y'all might have if any.
post #2 of 3

If you can, Smoke it the night before. Their is nothing worse than having people say is it done yet. If you don't want to go that route remember it is done when it is done.

Happy smoken.


post #3 of 3
Thread Starter 
I'm not worried about that. I'll start it plenty early to be done by 7pm but don't feel like pulling an all-nighter.
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