Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I think most of us smoke full packers.
Although I sometimes split a big one up into 3 pieces.
I make pastrami with the point, corned beef with half the flat, and smoked brisket with the other half of the flat.
Al