Originally Posted by joshcary
I just do what Andy Groneman of SoW taught me! It seems to work for him... :)
WHO??? never heard of him
There are many threads on "why was my brisket dry I cooked a Flat." Among the many responses there will be at least
one response "It is easier to cook a Whole Packer, it is more forgiving" IMO separating the two muscles is counter productive as it makes the process more difficult than is needs to be while increasing the chances of less than great Brisket. To each his own if it works for you fine go with it.