I finally had to choose between a brisket flat and a whole packer for a big cook

I picked the whole packer, even though it cost me $95, because I needed the point for burnt ends. It turned out great, but man, that 16-hour cook time was a real test. Anyone else faced a similar cut-or-keep-it-whole decision lately?

3 comments

3 Comments

cameron5381mo ago

Honestly, I was all about just the flat for years. That packer price always scared me off. But you're totally right, the point for burnt ends is a complete game changer and makes the whole thing worth it.

thomas.tyler1mo ago

Yeah, "game changer" is the perfect way to put it. I was the same about the price until I tried making those burnt ends myself.

robertgreen1mo ago

Yeah, I read that the point holds way more flavor from all the fat.