Brisket, Flat vs Packer?

[Pa_BBQ]

If it were between select whole brisket, or choice flat what one would you choose to cook?

I can get a much better deal on the whole brisket, but most of the time they are elect. Usually around here the only way to find choice is at the nicer grocery store and they only sell flats. They are also much pricier.

 

[aawa]

I would do the select packer for the following reasons

1. The point is the best part of the brisket. It is hard as hell to beat sliced up point.
2. You get better cost of price per pound when you get a packers vs just the flat.

 

[Bludawg]

Packer! The old folks at the county home count on the flats from my cooks a few times a month. Some might call it cruel cause no self respecting Texan would wish a flat on any one but the uneducated. However these folks is plum needy and they kin eat it with out their teefh in.

 

[ajstrider]

Packer. I have much better luck producing great packers and missing out on the point is a crime. People like to show pictures of them slicing the flat up, that is only because the point already got eaten

 

[sliding_billy]

Packer regardless of grade.

 

[deguerre]

Looks like your question was answered in post two, and everything since then is just agreement. :thumb:

 

[SmittyJonz]

I would lay a Select Packer over top a Choice Flat and run it at 300* for 6-8 hrs.

 

[RevZiLLa]

Looks like your question was answered in post two, and everything since then is just agreement. :thumb:

I am in agreement with this post

 

[okiej]

Packer for sure. Maybe the most agreement I have seen on a BBQ question around here

 

[peeps]

Full Select packer on gas or Choice flat on wood? :wink:

 

[ajstrider]

Full Select packer on gas or Choice flat on wood? :wink:

What is this gas you speak of, never heard of it? :shock:

 

[aawa]

Full Select packer on gas or Choice flat on wood? :wink:

Get out of here you. That question isn't fair