Originally Posted by Mike(Mi)
More is better. And unless you are very very good, or very very lucky, you will discover that brisket is always an adventure; ...why aspire to small adventures?
As Colt says, enough smart ass, but I always get packer cut and always save brisket for the all-out, early morning or overnight type of cooks. There's just something about the challenge. You are doing some serious cooking, not just trying to make something to eat. It's Zen ....you are the fire.
Ok, Fudo is coming into play here.
I think a 7* brisket is worth more fire tending & takes a lot more attention than a 13 or 14* brisket. If it is work of art a 7 pounder can be as ggood as a 14* but is a lot less forgiving.
N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smokers, a GM Jim Bowie, a turkey fryer, and a pretty well stocked kitchen.
I was raised an only child, now I have brothers & sisters around the world!!