I have done flats with butcher paper and really like the results. The one packer I made was good but the burnt ends weren't as hoped.
I have an 11# wallyworld packer that I plan on cooking tonite with some butts. Just not sure how to handle the point. I really like to let the brisket (flat) rest in a cambro for a couple of hours after reaching 200 before slicing. On this one I was thinking of cooking to 170 or so and separate the flat and point and wrap separately and take both to 200. letting the point rest a bit, then cubing an put in a pan with beef broth and rub for another 1-2 hours
I just don't want to disturb the slicing part till it had rested in the cambro. I may just wait till I take it out of the cambro, separate the point and then do burnt ends
anyone have any thoughts? I remember ptpalms had a similar cook with butcher paper