On Tuesday, September 16, 2014 7:23:31 AM UTC-7, Pete C. wrote:
> sf wrote:
>
> >
>
> > On Mon, 15 Sep 2014 21:26:14 -0400, Ed Pawlowski > wrote:
>
> > > You mean a flat? Different than doing packer cut. Flats are trimmed
> > > and can easily be dried out. Sometimes they are larded to prevent drying.
>
> > > I do packer cuts trimmed a bit and smoke at 250 to 275 for 10 to 12
> > > hours. Flat will probably be half that.
>
> > I have never in my entire life seen, or ever heard of a packer cut...
> > so you're right: what I think of as a brisket must be what you call
> > flat.
>
> Yes, the packer cut briskets are unheard of on the coasts. I never saw
> one in CT in all the years I was there, just flats and usually the
> corned beef ones. You can get packer cut briskets anywhere, you just
> need to know they exist and have a decent market order one for you.

On the West Coast, Smart and Final stores sell packer-cut briskets,
cryovac'd from IBP. The point is virtually all fat, so I don't know
how that turns out. It is not labeled "packer cut," just "beef brisket."

As far as rubs go, I like GWiv's rub, available from The Spice House.
But that seems to work best with pork.

One heretical tip I once read -- smoke only penetrates during the first 2-3
hours of BBQing, and the meat can simply be kept at the right temperature
for the rest of the cooking time.