Brisket questions... or, am I missing the obvious?

[Wingman]

I have found a butcher who can supply me whole packers and I’m going to do one soon, a first.  It seems that most people cook/smoke the point and flat together.  What are the advantages of this versus separating them?  If separated, wouldn’t the cooking be easier due to more a uniform thickness and quicker because the thick end would br thinner?  And with more surface area there would be more delicious bark.  I must be missing something here.

Also, I read somewhere that the fat on brisket from critters fed hormones renders differently than that on grass fed.  Can anyone confirm this?

Thanks for looking.

[Hub]

A "whole" brisket will typically cook more evenly than a separated one, particularly the flat which has less internal fat and needs the moisture from the point to help it along.  Flats cooked alone are often dry. 

As to the fat of a grass-fed critter rendering differently I've never heard that before.  The fat will have a different flavor on grass-fed as opposed to finished (usually corn-fed) beef.  Some people have preferences in that regard.  Feeding may affect the fat consistency and thereby affect the way it melts, I guess. 

Hub

[TentHunteR]

Hub is right; a whole packer is more uniform in thickness across the whole packer.  This is because the separation between the point and flat runs at an angle between the two with a layer of fat separating them.

As far as the fat rendering differently: Grass-fed beef usually has less fat & marbling than corn-fed beef, and is a little tougher, requiring slightly longer cook times.  But the flavor is more robust!

Hope this helps!

[muebe]

You have been given some excellent information already!

I would add that you can use the point to make some burnt ends

What do you plan on cooking it in?

[sliding_billy]

Just one more thing... buying a packer is a whole lot cheaper by the lb than buying the separate parts.

[Wingman]

As to the fat of a grass-fed critter rendering differently I've never heard that before. 

This is one place where it's mentioned http://www.texasmonthly.com/lists/franklin-barbecue but not the one I remember; it spoke of the fat actually looking different.

I would add that you can use the point to make some burnt ends

What do you plan on cooking it in?

I certainly plan on attempting burnt ends and I am planning to do it on my MAK.

Hub is right; a whole packer is more uniform in thickness across the whole packer.  This is because the separation between the point and flat runs at an angle between the two with a layer of fat separating them.

That is the obvious thing I was missing.  I'll be smoking them together. 

Thanks, guys.  Much appreciated.