I just bought me a bad boy 12lb brisket which I'm hoping to smoke this weekend. I have only done like 3 little ones so far just the flat. Last one came out decent but not perfect. I think part of the issue was the ones that were ready to go at the grocery store have pretty much no fat on them.
This time I asked the butcher if they had any whole ones in the back and he got me one. We'll see how it goes, but then I'm not very picky, I'm sure even if it doesn't come out how I want it will still be delicious.
