First Run

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dave schiller

Meat Mopper
Original poster
Apr 7, 2017
287
65
Raleigh, NC
I'm in the process of restoring an old New Braunfels smoker and should be finished in a few days.  I'm looking forward to smoking my first brisket.  I find that flats are available in the local stores as well as whole briskets.  For a start, should I invest in a complete cut or would the flat be OK?  I really don't want to invest big $ for a whole cut for my first try, or is doing only a flat a path to disaster?
 
 
I'm in the process of restoring an old New Braunfels smoker and should be finished in a few days.  I'm looking forward to smoking my first brisket.  I find that flats are available in the local stores as well as whole briskets.  For a start, should I invest in a complete cut or would the flat be OK?  I really don't want to invest big $ for a whole cut for my first try, or is doing only a flat a path to disaster?
For me, it's whole packers.  I'd also recommend something a little less pricewise for the maiden voyage:  pork butt or shoulder, or a pork loin.  Loin is quick, butt will give you a longer cook along the time line of a brisket.  But if you want to dive straight into a brisket, I believe packers are more forgiving than just the flat.  My $0.02.
 
I agree, for your first brisket I would do a packer, the flats tend to dry out if your not careful.

Al
 
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