Just got my first smoker

[*michaelsean*]

(11-15-2021, 07:51 PM)MileHighGrowler Wrote: Last fall I got a half a steer. Grass fed, corn finished. Some really great meat from a local Colorado rancher. I'd asked for the whole brisket, but they only gave me the flat. So I put it in the freezer and finally pulled it out to smoke this weekend. It was about 9 pounds trimmed. I knew it would smoke faster than a packer, but I've never smoked just a flat before. I was shocked that it only took 6 hours. Used my usual combo of oak and cherry. I took about 2/3 of the meat and made a huge pot of chili yesterday, and will be using the rest for enchiladas. Usually when I do a full packer, I'll slice the point for eating straight and use the flat for recipes. I just don't think the flat is ever as good without the additional fat. This was a good brisket, and it was nice to smoke a brisket in 12 less hours than it normally takes me, but if I get another side of beef in the future, I'm going to be very clear that I want the FULL brisket but I just enjoy that so much more.

I have no idea about buying half a steer, but how does half a steer not come with a full brisket? What did he do with the point? Was it part or f another cut?

The best flat I’ve made so far is when I overcooked the point. The two were ten degrees apart. I had the point at 205 and the flat was only 195. I ran the flat to 202 and was scared to check the point. The point just fell into pieces but it tasted good. The flat was as moist and tender as I’ve made in my short time.