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Had to pick between a full packer brisket or just the flat for a small party
I was cooking for eight people and had to choose between a 16-pound whole packer or a trimmed 7-pound flat from my local butcher. I went with the flat to save time and space on my offset smoker, keeping it simple with just salt and pepper. It turned out a bit dry after six hours, even with a water pan, and I wish I'd kept the point for extra fat. Anyone have tips for keeping a smaller brisket cut moist without the full packer?
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lucas9725mo ago
Yeah but @sam_hart, I kinda think wrapping early defeats the whole point of bark building.
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sam_hart6mo ago
Been there... my first solo flat came out like jerky. You live and learn, right? Stella's spot on about wrapping early with some fat. I've had better luck treating a flat like a big, fussy steak, keeping a close eye on it after the wrap. That missing point fat is a real safety net you don't appreciate until it's gone.
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stella_shah896mo ago
Honestly, I would have gone with the full packer every time. That point section gives you so much insurance against drying out, and you can always separate the flat and point after cooking if you need to. For just a flat, I'd wrap it much earlier, maybe around 165 degrees, with some beef tallow or even just butter to really push through the stall with extra moisture. A water pan helps the air, but it can't replace the fat that's been trimmed away.
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