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Brisket question

pirates21
pirates21 Posts: 74
edited June 2019 in EggHead Forum
Quick question...
I want to do a brisket this weekend, but only 4 ppl eating so I don’t really need a double.
Do any of you do single flat, and if so, do they tend to dry out any faster?
Any tips would be greatly appreciated.
Thanks so much for any help!😁
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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Comments

  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited June 2019
    I have never had much luck with doing just a point or flat. They do tend to dry out and they also tend to take longer to cook. You would be much better off trying to find a small packer in my opinion. As far as tips I would say try to inject it with Beef broth if you can. That might help a bit.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • Slippy
    Slippy Posts: 214
    Same as TXBGE... Little partials always want to dry out by the time you cook it long enough to get tender. Better off getting a 12-13lb packer.. That way you have some lean and some moist for different tastes... Got leftovers? Tacos, chili, sandwiches all good over the next few days.
     
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
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  • Photo Egg
    Photo Egg Posts: 12,137
    Your wording is unique. Single and Double instead of Full, Flat and Point.
    I have done points a few times with much better results than cooking just the flat.

    Thank you,
    Darian

    Galveston Texas
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  • pirates21
    pirates21 Posts: 74
    Photo Egg said:
    Your wording is unique. Single and Double instead of Full, Flat and Point.
    I have done points a few times with much better results than cooking just the flat.

    Sorry, I meant a full vs just the flat. Point removed.😁
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • lousubcap
    lousubcap Posts: 37,868
    edited June 2019
    As noted by @slippy, go with the packer and enjoy the left-overs.  Easier to cook and given the upcharge you will pay for just a point (if you can find one) or flat the total cost will be in the same ball-park.  The option of lean or moist gives the guests an option (or one of each to see what they like).
    Above all, have fun with the cook. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • lkapigian
    lkapigian Posts: 11,630
    Cook a whole packer, you will find uses for the leftovers 
    Visalia, Ca @lkapigian
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  • steel_egg
    steel_egg Posts: 295
    Not sure if you are in Pittsburgh or just a pirates fan but my local Sams is carrying prime packers. Typically around 12 pounds before trimming.  Might be worth a look. 
    Never done a flat so I can only comment on packers. 
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