Can you get a flat tasting as good as a packer? Can you get the moisture in a flat that a packer will have after the smoke? Is there anything you do differently in the cook for the flat than you'd do for a packer? Thanks.
flat vs packer
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I've only smoked flats and have gotten very good results. I recently bought a packer at Costco but had to cut part of the flat off for a slow cooker recipe. What I've kept is a 4 lb section that includes the point since I've never smoked a point before. I understand the point needs to be removed from the flat and is typically used to make burnt ends. I'm looking forward to trying that.