So I've done about 10 briskets so far and like some I am still looking for the perfect one. My problem is I never seem to get the whole packer done at the same time. When the thickest part of the flat is perfect the point still has chewy fat and the other side of the flat is a dried up hockey puck. i generally cook at 275. I try to get the most even briskets I can find. What's a fella to do