Cutting thin flat off a packer brisket?

[pbe gummi bear]

Any of you guys cut the thin part of flat off a packer brisket before smoking it? I don't like the flat as much as the point and it makes it harder to cook and takes up more space. I'm thinking about using the flat to make barbacoa instead. Any downsides to doing so?

[kettlebb]

I tried once and “butchered” my packer. I think separating the cuts makes sense. They cook at different rates and it makes burnt ends easier to do. I need to learn to cut better than I can now.


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[SMOKE FREAK]

I have used brisket flat for barbacoa at least once...It works fine...I normally use chuck roast...

[Jules V.]

I usually slice the flat very thinly and make beef jerky out of it.

[SMOKE FREAK]

I usually slice the flat very thinly and make beef jerky out of it.

Indeed if the external fat is trimmed completely brisket flat makes great jerky...

[pbe gummi bear]

Thanks for the ideas, guys.

I tried once and “butchered” my packer. I think separating the cuts makes sense. They cook at different rates and it makes burnt ends easier to do. I need to learn to cut better than I can now.

I'm not looking to fully separate them, just chop off the flat that isn't underlapping the point.