Quote:
Originally Posted by dwfisk
I'd like to try and learn something here.
I cook whole packers, almost always around 15# each because
(1) that is what I can get at good price
(2) I think cooking the whole packer with a modest trim produces a better taste, texture and tenderness, and
(3) as mentioned it freezes well in a vacuum bagger for later consumption.
Now, that said, I've never tried to cook a smaller part of a brisket. Does a smaller piece, say a couple pounds of the flat get the same taste, texture and tenderness of a whole packer? If it does, then I don't see anything wrong with cooking smaller pieces.
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Yep! Plus, you stand better chance at getting a nice, thick flat with bigger packers.
Brisket chili is a great use for the leftovers!
