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Update: I had to choose between a full packer brisket or just the flat for a 50-person event
Went with the full packer and it was a huge win, the point kept everything moist during the 14-hour cook. Anyone else faced a similar choice for a big group?
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keith2791mo ago
Totally agree, the point is basically a built-in insurance policy. Makes the flat almost impossible to dry out, which is a lifesaver for a long cook.
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mary_wells1mo ago
Smart move going with the packer. Keith279 is right about it being insurance. I did a flat only for a party once and spent the whole cook stressed about it drying out. The point just bastes everything for you. Never going back to just the flat for a big group.
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