Thread: Packer brisket
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Unread 10-13-2011, 04:31 PM   #7
Dave Russell
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Join Date: 01-06-10
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Never seperated the point from flat pre-cook.

For a wsm, you can usually cut a pretty good sized chunk off the point end without getting into the flat, cutting down the length of the packer to make it fit better. That way it'll cook like a whole packer and you'll even get more bark. Leave the chunk on the whole time for better fat rendering, and it's a great start for burnt ends.
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