DRY brisket

Not much you can do with those little trimmed flats except make pastrami or corned beef.

You need to be looking for a source of Choice quality full packer cut briskets. Put them in on about 215* and start checking for doneness at about 180*. I have cooked them on 250* and taken them to 215* before deciding they were done. The fat cap will keep them moist. You can scrape it off before serving, if you wish.

Thanks for the info. I have a Choice cut in the freezer. Does packers cut refer to the meats that come sealed in plastic from the butcher? The one I have has a large quantity of fat on the point.

rvroadbirds,

I'm not much ahead of you, but I was asking the same questions very recently, so since I'm still not experienced enough to give you a good written explanation, allow me to provide you with some helpful links.

First go to the Open Forum, right below where you posted this and look for SmokinOkie's Brisket 101. It's very helpful and informative.

This site was also very good.

Brisket Information

This information is included in that same site, I'm just saving you looking for it. Clicking on the radio buttons will give you several different views of a packer cut brisket.

Virtual Brisket

Finally, this is a link to a post I made recently on the forum, concerning the first thing I fixed in my Smokette, which was a packer cut brisket I got from Sam's and it came out great. Sam's has flats and packers in Cryovac. If you have a Costco near you, I believe they also have comparable briskets.

My First Brisket

Hope this helps

Pat

The packer cut is a whole brisket, untrimmed. (flat and point with fatcap intact)

Well,after the advice and some reading,you'll be on track.

That piece of flat is a little large,but they put those out in the meat case for those nice grandmothers, snowed in in New England to make boiled beef dinners in their dutch oven,or crockpot.

Some root vegetables and just a little thickening and it is fine comfort food,on a harsh winter day.