JD McGee
somebody shut me the fark up.
- Joined
- Jun 28, 2007
- Location
- Duvall, WA
I was thinking of doing my first brisket in the next couple of weeks, bu t am not sure that I want to do a whole packer. If I was to only do a smaller piece, would the brethren recommend doing the flat or the point?
Brisket is a brisket is a brisket...it all tastes like brisket...you're gonna get different textures in the flat than the point because it's leaner. Go with what you can find on sale...it's all up to the smoker...and the smokee...IMHO! :biggrin: