There are two muscles on a full packer brisket called the point (deckle) and the flat. The point and flat are connected by a layer of fat. That fat line will be thick. The point is well marbled and ...

These typically weigh up to 6 pounds. The ideal cut for smoking brisket is using a whole packer brisket, which includes both the flat and the point. The typical weight is 12 – 20 pounds. The flat cut ...

Smoking brisket will take longer than braising it on the stovetop since you’re cooking it at a lower temperature. If you’re braising a flat-cut brisket, as we are in this recipe, plan on ...