I've been wanting to do a whole packer brisket for a while. I tried a couple of trimmed flats last year, and the results were disappointing.
I was able to get an 11.5 pound, "boneless beef brisket, first and second cut" at my local Western Beef store (a New York area chain).
I originally was going to cook the brisket as one piece. When I was trimming it, I wound up with 2 groves cut on the sides, near the point end. I had found the fat layer dividing up the flat and point. I just went with it. It was quite easy to separate the 2 pieces. Besides the fat layer, the meat grain on the 2 pieces run in different directions.
I injected the brisket with:
10 ounces of beef broth
10 ounces of water
2 table spoons Worcestershire sauce
Rubbed it with:
1 part salt
1 part pepper
1 part garlic powder
1 part onion powder
1 part paprika
1 part chili powder
1 part Splenda
I fired up my 22 1/2" WSM to 325F. I Cooked both pieces, in an uncovered aluminum pan for 2 hours. I then covered them and cooked until 205F internal at the thickest part. The flat took 1 hour, 3 hours total. The point 1 1/2 hour, 3 1/2 hours total.
I took the flat off, still in the pan, wrapped it in a towel, and put it in a cooler.
I took the point out of the pan, reserved the juices, and put it back on the smoker (no pan). After 1 1/2 hour, I cut it in 1" cubes, put it in a small aluminum pan with the reserved juices, a sprinkling of Splenda and put it back on the WSM for 1/2 hour.
We ate the burnt ends as an appetizer. By that time the flat had rested for 3 hours, ready to eat.
Burnt ends - 5 1/2 hours
Flat slices - 6 hours
The burnt ends were an amazing burst of flavor. The fat melted in my mouth like butter.
The flat slices had a nice bark. It was very flavorful, tender and juicy.
The only complaint was that the meat was a bit salty. That is probably due to the beef broth I used.
The flat ready to go.
The point ready to go.
The point ready to cube.
Burnt ends ready to eat.
The flat after resting.
The flat ready to eat.
I learned a lot on this cook and it was a great, overall success.
Thanks to all you brethren for ideas and tips I used in this cook!