A Hunk a Hunk a Burning Love!

[Libohunden]

I found a smokin deal (pun intended) on a huge hunk of a brisket tonight!  It's just under 21lbs!  At $1.47/lb I couldn't pass it up!  Check this bad puppy out!

It's times like these I appreciate having a Model 3!

I'm debating separating the point and flat and just smoking the flat for now. Any opinions out there on flat vs whole packer? 

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[JackT]

I found a smokin deal (pun intended) on a huge hunk of a brisket tonight!  It's just under 21lbs!  At $1.47/lb I couldn't pass it up!  Check this bad puppy out!

It's times like these I appreciate having a Model 3!

I'm debating separating the point and flat and just smoking the flat for now. Any opinions out there on flat vs whole packer?

Living in Southern Illinois makes finding cheap briskets impossible. Plenty of pork butts however:) Having lived in West Texas for 13 years, I certainly had my share of cheap briskets and didn't even know what a luxury it was until I moved to the St. Louis area (Illinois side). If I could find briskets for $1.47, I'd be loading up the freezer. Enjoy and Happy Smoking!

[Grampy]

I'm debating separating the point and flat and just smoking the flat for now. Any opinions out there on flat vs whole packer?

I always smoke the whole packer brisket. One big hunk of meat = less chance of drying out. You can always vacuum seal and freeze the point/flat after its cooked.

[Pork Belly]

Don't cut it, smoke it whole and freeze the leftovers.

[old sarge]

That monster is going to take some time. I agree with smoking the whole brisket and freeing the leftovers.

[JackT]

I found a smokin deal (pun intended) on a huge hunk of a brisket tonight!  It's just under 21lbs!  At $1.47/lb I couldn't pass it up!  Check this bad puppy out!

It's times like these I appreciate having a Model 3!

I'm debating separating the point and flat and just smoking the flat for now. Any opinions out there on flat vs whole packer?

Gotta agree with the others, smoke it whole. Decisions, decisions.......

[Libohunden]

Yeah, yeah, yeah... that's what I always do though!  I think I've only smoked 1 flat in my life and it turned out ok but I did think it was a little dry.  It was sometime last year but I don't remember any thing really bad about it.  But, at the same time, I remember thinking okay... I tried that... now back to regular programming..  I guess I'm wondering if there are any tricks out there to smoking a flat and making it as good as a whole packer?

[NDKoze]

If you want to smoke a flat, I would buy a flat. Seems a shame to cut a full packer especially when you have a #3 that can fit without cutting.

[DivotMaker]

Don't cut it, smoke it whole and freeze the leftovers.

+1!

[DivotMaker]

I guess I'm wondering if there are any tricks out there to smoking a flat and making it as good as a whole packer?

Takes a little special attention to makeup for that lost fat from the point!  Brining and/or injecting are the norm, for flats.  When I do the big ones, like you have, they just get a coat of Morton Tenderquick for 6-8 hours (makes a really pretty faux smoke ring), then rinse/mustard/rub, and into the smoker!  No injection, and they come out great!  225, 7-8 oz of wood (hickory, oak, or mesquite) until 190 IT.  Mmm..Mmm!!

[RG]

When I do the big ones, like you have, they just get a coat of Morton Tenderquick for 6-8 hours (makes a really pretty faux smoke ring), then rinse/mustard/rub, and into the smoker!

WOW! Really? I only leave the TQ on mine for 15-20 minutes. I've read anything longer than that will alter the taste. I can only imagine how much of a faux ring it gives after 6-8 hours when I get this after 15 minutes

[SuperDave]

  I guess I'm wondering if there are any tricks out there to smoking a flat and making it as good as a whole packer?

Taking trimmed fat cap and putting on the other side of the brisket sure worked nicely on my last brisket smoke.  I will certainly repeat that process again to see if it was more than just luck. 

[old sarge]

I have only done 2 briskest so far and both time I smoked fat cap down and trimmed fat on the top. Read about that method in the beef section. Cannot remember who suggested it. Seems to be a neat trick.

[DivotMaker]

Wow, that was a really big quote of 6-8 hours, Jason! Didn't mean to scare you!  Yes.  It gets me this.  Very thin dusting, wrapped in plastic.  Tasted great!  Little more pronounced than yours, but no change in taste.

[Libohunden]

Isn't tenderquick the same as instant cure (pink)?