When I smoke whole packers, I usually just cut off the point and eat the flat. The next day after a sit in the fridge, I'll cube the point and try and trim most of the fat off of it. Then I just vacuum seal the cubed point meat and save it for chili.
Then, whenever I make up a pot of chili, I'll just grab the bag of smoked brisket point meat out of the freezer and throw it in the fridge while I start making the chili up. I always let my chili cook for at least 3 hours and throw in the brisket point at the very end just to warm through.
THIS WAY, my chili timeline isn't held hostage by having to worry about brisket.
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team