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Packer Brisket

post #1 of 3
Thread Starter 

Is it better to seperate a packer into the point and flat then smoke it, or does it do better whole (stay juicier, more tender, then split, and make burnt ends with the point) which method is best in everyones oppinion?

post #2 of 3

I always smoke a whole packer whole.  I've done a few flats by themselves, but never separated a packer.  I'm no expert, my first brisket was my finest and have yet to see the same results.  Still chasing the Holy Grail!



post #3 of 3

I've done it both ways & the flat stays moister if you don't separate them.

But it sure is easy to make the burnt ends with the two already separated.



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