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Choosing a full packer over a flat for my first competition in Dallas
Everyone told me to start with a brisket flat because it's easier to manage, but I went with a whole 16-pound packer from a local ranch. I trimmed it down to about 14 pounds and smoked it on my offset for 15 hours, keeping the temp steady around 250. The point came out perfect and juicy, but the flat was a bit dry on the ends, which hurt my score. Has anyone else stuck with a packer from the start and figured out how to keep the flat moist?
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the_joseph1mo ago
That foil wrap trick is a band-aid, not a fix. A 16 pound packer is a lot of meat to manage evenly. The real issue is the flat just cooks faster than the point on a big cut. Maybe try placing it fat side up and closer to the firebox next time to shield the thin end.
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Saw a tip about wrapping the flat in foil early to protect it from drying out.
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