Brisket:: Back to the Future?

omba

Me again! :-)
That Subject line get your attention? This is NOT about recipes or rubs, directs or indirects, Gurus or guts, temeperatures or timings. Rather it's a simple question with one of my overly long prologues.[p]THE PROLOGUE:
I have made 3 briskets over the past 55 days that I've had the pleasure of residing in Planet Eggdom. All three have been poorly timed for guests. :-( We made due with other goodies, and I've learned my lesson: start the brisket around midnight the night before; do not begin at 7AM! Each of the 3 late briskets has been consumed by yours truly in the days after the guests have gone. I've done the simmering in barbecue sauce, made the ABT's, packed the Hash on a Shell potatoes, and they have all been wonderful. Really wonderful. Please note: I have never even tasted a "fresh" brisket. Moving right along ...[p]THE QUESTION
Is a "fresh" brisket (out of the 1-3 hour cooler) a different experience than the leftover treatments noted above? [p]THE COROLLARY
I am going to do the brisket thing again in 2 weeks. The 3 above have all been flats in the 4.5-5 lb range with 10-12 hours cooking. Is it worth it for me to track down the WHOLE brisket, the mighty chunk o'chest, or is the brisket experience the same with my baby flats?[p]Thanks as always,
Peter

ronbeaux

omba,
To me, the whole packers come out better. Flats are easy to dry out.

omba

ronbeaux,
So you can eat that other part?
:-)

Celtic Wolf

omba,[p] The point is where the famous Burnt Ends come from...[p]