I'm pretty proud of the brisket I've turned out when smoking a whole packer, but this weekend, I am smoking for a large group of folks but won't have time to do a whole packer. I'm trying to keep my cook short, so I'm doing a couple 7# pork shoulders & a 7# brisket flat since some folks don't eat pork.
Does anyone have any advice on cooking just the flat versus the whole packer? It's Choice & has a 1/4" layer of fat along with a great bend, so it should be tender. I'm just looking for any pointers y'all might have if any.
Does anyone have any advice on cooking just the flat versus the whole packer? It's Choice & has a 1/4" layer of fat along with a great bend, so it should be tender. I'm just looking for any pointers y'all might have if any.