this recipe/guide I'm looking at is calling for a 5-8 lb brisket serving 4-6....there's no way that's right, is there? That seems like a buttload of meat.
We haven't actually gotten the brisket yet, gotta call our butcher a day ahead, but flat
Fair enough. Don't know how many guests we're really expecting/inviting if we pull the trigger, but I can adjust accordingly.
This is the recipe/guide FWIW, Oklahoma Joe's did my roommate's friend's wedding and he said it was incredible so a little nostalgia plays into the selection, its fairly basic though.
I hate flats. I don't even mess with them anymore. There's very little fat in the flat alone, which makes it hard to cook and limits the flavor. If you're going through the trouble of firing up the smoker for 8-12 hours, just get a full packer. You can always pack and freeze what you don't eat.
FYI... that recipe says to smoke for 6 hours at 200-225. In that temperature range, it usually takes me closer to 8 hours for flat brisket. Brisket can be pretty tough if you don't smoke long enough.
ETA... I agree with Racer about the packer vs. flat. I wasn't able to find packers locally until recently but after doing a packer, I would pick that 10 times out of 10 over a flat. Plus, burnt ends are awesome!
Noted, thanks
I noticed your avatar....dunno if its the place itself or the tie to Poe, but I used to live down the street from this place. Very cool decorations, inside and out. http://www.annabelleetavern.com/