what do I have

gene -- When I get a piece of meat like that I usually trim all fat down to about 1/4 inch thich - even the fat between the layers of meat.

Cook time should be roughly the same considering that no two briskets are alike.

Cook with fat side up as usual.

gene,

When I go to the local slaughter/ butcher shops in my area for whole briskets what I get are not the untrimmed packer briskets that weigh 12- 13 lbs. like most folks speak of on here.

It has the point/fat/flat on it, but the flat is always thinner. It seems they use the rest of the flat for ground meat or something. So it only weighs about 7- 8 lbs. Maybe that's what you have?????

I think thats what I got,it looks like they took it out of the cryo vac trimed it, so all i have to do is rub it and throw it in smoker, that thin layer of meat is the point I guess, so whens its done I cut of the point chop it, and slice the flat, my othe flats never had the point on it right???
gene

Sounds like you got a trimmed packer.

IBP may call them a #182?

I hope the butcher at least kissed you,when he charged double.

You don't mention what you are cooking on.

Traditional CS,I cook with the point/fat up.

Sometimes they just cut it square,and don't get concerned how the point runs.

I'd stick a probe in the thickest part of the flat,just like usual.

The trimmed up point may render,just like a flat.

If not,chop it,or throw it back in the cooker for a couple of hrs.

I always figured bacon was what you fried to go on BLT sandwiches.

This might help some
Brisket Tutorial

Hope this helps a little.

I guess thats what I got,I could have got the whole thing for what he charged,Thats ok Ill know next time, If it comes out good its not so bad, its about time I buy the whole thing in the cryo vac and learn how to do it right, will cook in cook shack fat up, this should come out better than the 4 or 5 pd flats Ive been doing,
thanks
gene

I just took it out it loks a lot more moist than just the flats I do, it took 10.5 hours, 7 for the flats I have done, do I seperate the thin meat on top, should I cut thru the fat that seperates the two, Ill let it rest for about a hour first
gene