On Mon, 15 Sep 2014 19:41:38 -0700, 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.

Here it is just called brisket and all stores carry them in the pork
section. I think they label the two smaller cuts by name. A packer
cut in my experience is cryo-packed. It's probably 15-18 inches long,
maybe 8-10 inches wide and can weigh from 12 - 18 pounds (by my
recollection).
Janet US