I was all set to go to restaurant depot and pick up a brisket to smoke on saturday but before i did that I researched here first! Now I'm more confused than ever! I learned about a packer, point and flat. how to seperate them etc, etc. I'm assuming buying a packer is more economical than just the flat. My 1st brisket I want to be as simple as possible. With all that in mind, what are your suggestions? Thanks!