I believe folks when they recommend smoking a whole packer brisket rather than just the flat, but I thought I would ask a little more about it from the pros here. From what I understand, the fattier point helps to keep the flat moist during the long cook. So here are my two questions... First, HOW does the point keep the flat moist? I must not understand the geometry of the packer--are the two parts not more-or-less side by side? I would understand if the point were above the flat, but the two parts only overlap a little bit, correct? Second, why not just smoke the point by itself if it's the fattier and (after the cook) juicier part?
Thanks for humoring a newbie's questions. For what it's worth, I have only done one brisket so far (an 11 pound packer, "Travis" style), but tragically, I didn't get to eat any of it. After spending a restless night on the couch with frequent trips outside (I've gotten a bit better at temperature control since), a stomach virus hit me while the brisket was resting in the cooler before the party (I also made a big pan of beans and a big pan of mac & cheese). I made my guests take every last bit of leftovers with them. I didn't want to risk associating brisket with the malaise.