Quote:
Originally Posted by Sawdustguy
I would stick with the packers. When your brisket is done separate the point and flat. Take the point and put some more rub on it along with some sauce and throw it back in the smoker for a little while. Take it out, get a clever and go to town on the point. You will have some unbelievable burnt ends. Ummmmmm delicious.
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That's what I usually do cause we love bundt ends. This cook if for a charity event and I really only need the flat meat. Won't have time to serve burntd ends but may do one packer and leave on the smoker until the end of the event. Was more interested in the cook times and techniques for flats vs packers. Thanks for your help.
