Thank you Jim. I was just reading one of your posts on another forum about this same thing. I didn't want to keep posting without sharing some pics, but the flat is still in the foil, and not quite ready to slice yet.
I feel like the title of the thread throws off everyone, because it started out as a cooking topic on prime briskets, but of course, the cook I'm doing today is the no roll packer. I will certainly use all the gathered wisdom here in the next few weeks for the prime. I turn 30 on the 29th, so I will be out of town.
The one hope I have, is if the flat tastes anything like the point I just sliced and ate, then I'm in for a treat. Without a doubt, the finest tasting brisket I have ever eaten, and I am usually pretty hard on myself. The point couldn't even be picked up, with tongs without begining to tear. I had to gently roll it out of the foil, and then slice it. It had the resistance of pudding, but amazingly didn't loose its texture and feel like pot roast. I don't know if these findings will correlate at all with the flat, but I wonder if the FAB helped with moisture retention on the point? There was literally no juice in the foil of the point, just about 1 tablespoon of fat and grease.
Anyways, next post will have pictures of the flat I swear.