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Smoking Fanatic
Original poster
Jun 26, 2007
Central Ohio
When you guys do a brisket do you normally get a whole brisket or just a point or flat. All I have been able to find is a flat. I'm just wondering if all the info I'm reading on here is mostly about doing a whole brisket?
Kroger, Giant Eagle, Wal Mart check at all of them and just find the flat. It says brisket flat on it, big diamond shaped and maybe 2 inches thick.
I only smoke whole packers too. Ask your butcher, he prolly has a whole packer somewhere behind the counter. If not, just a flat will be tasty too.
Well for this one really all I want to do is a flat because I'll be doing it from work, smoking at work again!!
Are there any different instructions or tips for just a flat instead of the whole brisket? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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