One of my cooks

[capspackle]

14 lbs. packer

Sliced flat

Burnt end from point (dam were these goooood)

 

[Chinacat]

Brisket??
I saw one in BJ's the other night and thought that might be my next attempt for the smoker

 

[capspackle]

Was it the packer whole brisket or just the flat?
the BJ by me only sell the flat.

 

[Chinacat]

Flat
Is what you used the whole cut?

 

[cany]

Oh that looks good I gotta do a brisket real soon

 

[JoeBfishing]

Pictured at the top in cryo is the whole.??

 

[capspackle]

Flat
Is what you used the whole cut?

It depends, if the tribe wants burnt ends or not.
Burnt end are the point cubed up, covered in au jus back on smoker 1 hr.
That brisket in picture was just under $60.
For slices like you I go to BJs.
With a whole brisket you're paying for a lot of fat that just get trimmed off away.

 

[BoatGuy]

I go to the butcher and ask for a brisket with "a big point". I prefer to smoke the flat and point rather than just the flat. When done I separate them and slice them separately. BTW I usually aske them to trim it at the point to give my a 8 to 10 pound piece of meat. Fine for my family.

Pork shoulders are easy, brisket is harder to get tender and juicy.