Xmas Brisket - flat, point, or the whole packer.

Humpy_Dumpty

Merry Christmas Eve! I’m smoking a brisket tomorrow and am trying to decide if I should smoke the point, flat, or the whole packer. I’ve got an 18 pound prime packer ($3 per pound at Costco, too good to pass up), but only need to feed 3 adults and 2 kids. I was thinking I’d smoke the point and trim and save the flat for St. Patty’s day corned beef (and grind any excess trimmings for burgers or chili).  Does anyone have any thoughts?  

PS - any guesses about how much the point on an 18 on packer weighs? I have no idea.  

Thanks!

Foghorn

I've never made corned beef.  I would not smoke just the flat.  So, I would personally just do the whole packer and then pull and bag whatever we don't eat.  Then I have pulled brisket sandwiches for a while.  But that's just me.  Smoke the point and save the flat for corned beef would probably work out well also.  

DoubleEgger

Cook the whole packer and make chili with the leftovers. 

lousubcap

As mentioned above, a solo flat cook can be more challenging than the whole packer or point alone.  If it were me, as above, cook the whole thing given you have cooked packers before, the process is the same.  If 18 lbs before trim, don't be surprised if you lope off 2.5-3 lbs during that process.  Don't know the size of your BGE but make sure to foil protect any part of it that may extend beyond your heat deflector.  FWIW-

booksw

I agree to go ahead and cook the whole thing BUT if I were you and I wanted to eat the brisket on Christmas (not on Dec 26), I would start cooking it about 11 pm tonight and not wait until tomorrow to put it on.   Most of the whole briskets I have cooked have been about 20-25% point- also once you cube it up if you make burnt ends, the pieces get smaller (and more delicious!)

Humpy_Dumpty

Thanks everyone. The timing is a big issue. I’m worried packer that size would take 12-14 hours, thus necessitating an overnight cook which is risky on Xmas eve. I have an XL (and a mini max) so it will definitely fit. I’m still pondering but I need to fish or cut bait soon. If you haven’t made corned beef it’s amazing. Just brine the flat for 10 days or so and boil away with cabbage. Looks gross in the pot but if you bribe with Prague powder it slices up nice and bright pink. I’m also tempted to slice the flat in half and make one as corned beef and another as pastrami, which I’ve never done. First world problems for sure. Keep the ideas coming and merry Christmas! 

In in the meantime, check out the bacon I made today for Xmas morning breakfast. If you’ve never had a Bloody Mary with a thick slab of pig instead of celery, you haven’t lived.

lousubcap

I just had a 10 lb post-trim Costco prime packer cook in just under 9 hours averaging around 280*F on the dome, FYI.