So, I have done a few briskets, all "packers" from Sam's Club because I'm not wealthy, and they were about $2 or more per pound less than the "flats" they had. Wasn't too bad. However, I think they could have tasted a lot more flavorful, especially on the point end. Sooo, yesterday I was in Sam's again to get some butts for pulled pork. Actually took one out about 15 minutes ago, and it is resting comfortably in the cooler while the other gets to 200 IT. Wish I knew why there was 20 degrees difference between them, but it is what it is. While there, I looked at the brisket. All they had were two flats for sale at $4.77 per pound. Yikes. Well, I bought one that was 6.6 pounds, took it home, rubbed it with Jeff's dry rub and put it in the fridge. Now, just waiting for the other butt to finish so I can put it in. It's amazing how "wet" it looks and how much liquid is in the pan. A few questions. 1: What do most of you buy, flats or packers, and why? 2: If you're a packer fan, do you separate the two, and how? I wanted to, but thought I would end up with a big mess on the ones I did before. Paranoid? 3: If you were going to attempt selling brisket sandwiches, which is the best cut to buy? I guess that may be answered in #1, huh? I want the moistest, most tender and easiest to slice possible if we do this. The flat appears like it would be easiest, but you folks are the experts. 4: What is the best temperature to smoke at, and approximately how long should it take to get to the best IT, which is.....in your opinion? Thanks for everything, guys and gals. I really appreciate this site.