sf wrote:
>
> On Mon, 15 Sep 2014 21:26:14 -0400, Ed Pawlowski > wrote:
>
> > On 9/15/2014 5:34 PM, sf wrote:
> >
> > >>> Thinking I'll try a brisket this week. Is it wrapped and cooked
> > >>> longer with a slurry too?
> > >>
> > >> prepare for a long cooking time 18-20 hours.
> > >> Janet US
> > >
> > > Holy cow! That's more than double the times I've been reading. I
> > > wasn't going to make a huge one, just 4-5 lbs.
> > >
> > >
> > 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.