Untrimmed Brisket Flats or packer?
I have yet to smoke a whole packer on my 18.5 WSM. I am a bit concerned with space.
I saw in the grocery store two UN-trimmed brisket flats which looked much better than the standard no-fat trimmed brisket flats.
Maybe I'm nuts but I didn't want to mess with the point (i want to serve pulled pork and sliced brisket at a party) so I was thinking that these untrimmed flats might be a good idea. They'd fit better and would be nicely fat insulated during the smoke (as compared to trimmed flat).
Anyone prefer the untrimmed flat? Or should I just man up and throw a whole packer on there?!