Brisket question.........packer or flat??

Discussion in 'Beef' started by langmotorsports, Jul 28, 2008.

  1. I was wondering what im gaining or losing by going with a packer over a flat brisket, i just smoked my first brisket and used a packer, seems like all i gained was alot of extra trimming, am i missing something? Thanks
  2. richtee

    richtee Smoking Guru OTBS Member

    Not to mention a couple extra hours beer time, and mopping, and fiddling and BS'ing...well, you get the pict :{) [​IMG]
  3. geek with fire

    geek with fire Master of the Pit OTBS Member

    I also think the point insulates the flat, keeping it nice and moist.
  4. Best of both worlds - spoken as truth!
    Plus if your gonna take the time, might as well make it worth it. I got 10 lbs of good smoked meat for 1.70 a pound. I have found that the trimmed/flat only cuts are more expensive. Go figure.

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