I have a terrible time getting a brisket here. My brother brought me a prime full packer from a small butcher in Northern Alberta.
Due to the difficulty in getting brisket, I have only done Montreal Smoked Meat from the only brisket I could get as I wanted to share it with the guy who gave it to me.
Now, I would like to do my first brisket smoke. I am considering smoking the whole packer but I have concerns. There is only She Who Must Be Obeyed and I. I will have no problem getting a couple of friends to come over but that will still leave a lot of meat left over.
This brings me to my first question. How well does smoked brisket freeze for future sandwiches?
My second though was to break the brisket down into a point that I will make into Montreal Smoked Meat. Then I could cut the flat in two and do a brisket smoke with one and pastrami with the other.
We are now at my second question. It has been my experience that larger cuts of beef tend to be moister so I am not sure about breaking it down. Am I correct that the full packer will give a better result?
Input, discussions and suggestions would be appreciated.