Why Do You Suppose That Cooking A Whole (Packer) Brisket Is More Common Than Cooking Just The Flat?

[good eats]

I see the Aldi brisket flat posted by Shedd, and that seems to me to be a good way to do it as we never eat the point anyway as it's too fatty, and I don't use it to make burnt ends. Aside from burnt ends, is there a reason folks seem to like cooking a packer brisket as opposed to just the flat? Helps keep the flat moist perhaps? Availability?

 

[CMTiger]

I see the Aldi brisket flat posted by Shedd, and that seems to me to be a good way to do it as we never eat the point anyway as it's too fatty, and I don't use it to make burnt ends. Aside from burnt ends, is there a reason folks seem to like cooking a packer brisket as opposed to just the flat? Helps keep the flat moist perhaps? Availability?

If you don’t like the point then I guess you’re better off doing the flat only. Personally I like the point better.

 

[MidwestSmoker]

I have cooked both. Yes, the point helps by keeping everything moist. Cooking only the flat means you have no room for error and have to constantly monitor the cook to ensure that it does not dry out.

Even with those precautions the flat from a whole packer will usually taste better than the flat alone. But given your preferences it makes sense to stick with the flat only and monitor the cook carefully. See this video:

 

[Slimpicker]

The point and flat have a layer of good fat between them, that whole area is the juiciest meat ever IMO. The point is always a bit leaner and add the flat soaked in fat juice and you got a nice chunk of meat there.

 

[RichardM59]

I haven't seen the Aldi ad recently, but when a whole prime packer is $3.49 a pound at Costco, that's hard to beat, and so are burnt ends.

 

[Fairfax1000]

I see the Aldi brisket flat posted by Shedd, and that seems to me to be a good way to do it as we never eat the point anyway as it's too fatty, and I don't use it to make burnt ends. Aside from burnt ends, is there a reason folks seem to like cooking a packer brisket as opposed to just the flat? Helps keep the flat moist perhaps? Availability?

I do it solely for the number of people to feed. The flat will only stay moist if you don't overcook it. I've always pulled mine at 195 or so. I now cut my packer into 4 pieces for a less cook time.

 

[midwest]

If it wasn’t for the point I wouldn’t cook brisket

 

[RustyJake]

If it wasn’t for the point I wouldn’t cook brisket

I tend to agree, that's my favorite part of the brisket.
I am actually cooking a small flat right now. It was in the sous vide for 34 hours at 135. Then in the fridge overnight to cool. Now it's on the smoker to heat to 120° and then sear it off.
Medium rare brisket....makes one appreciate the flat.

 

[BobbyQ]

In my area flats are only available certain times of the year like St. Paddy's or other religious holidays. My first cook on the Traeger was a 9 lb. point which came out great. I'd probably go that way if I had to chose. That aside I enjoy the point while the women like the flat but there's always left over so I got a vacuum sealer and I usually search for the smallest packer I can find. This time it's just shy of 15 lbs. untrimmed. Sitting in the freezer until my Labor Day cook. Costco's price jumped to $4.29 and they only had choice. last time I bought they were selling prime. Still the best price.