Brisket for My Students w/ Q-view

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I'll just throw this out there...I've had better success with cooking the flat and point separate.  Flavor, smoke ring, tenderness, etc., have turned out better when separated.

Wonder what I am missing when doing a whole packer?  Not much, I suspect.

James--are you sold on cooking separate now or will you go back to whole packers?  Yeah, I think so.  You're onto something with your notion of an increased surface area for smoke penetration, rub exposure, etc.  The only occasion where I might not separate in the future would be if I had limited grate space and couldn't spread the cuts out; a whole packer requires less grill area. 
 
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