I've done a couple of small briskets with pretty good results. I've got the hankering again for a little briskey this weekend. Seems like I can get a full packer for about 1.98 per pound or a flat for 4.98 per pound. But this weekend it’s just the wife and I. So here is the question. If I buy a full packer is it best to cut it raw and freeze it in chunks or do I smoke up the whole thing and freeze the leftovers? I’m thinking if I cook the whole thing up, I can freeze the leftovers in with a little beef broth and it should remain tender and good?
Am I on the right track or just dig deeper into my wallet and pick up a small flat and color it done?