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Pro tip: I chose a full packer brisket over just the flat for my first smoke, and the extra fat saved me from a total disaster.
Honestly, I was debating between the two for hours, but after my buddy in Austin said 'the point is where the magic happens,' I went for the whole 14-pounder and the rendered fat kept it juicy even when my temps spiked to 275 for a bit, so what's your take, flat only or commit to the packer?
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the_linda1mo agoMost Upvoted
Used to think flat was easier, but the packer converted me.
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julia8111mo ago
It's funny how we get stuck on what we think is the easy way. You don't realize the better way is actually simpler until you try it. Happens with everything from kitchen gadgets to how you pack a bag.
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