It comes down to the breed and quality of feed out. With most packer cuts I see in the stores, the head is just way too big and filled with big fat layers, improper feed out, and thin ass tails, breed and feed out.Tough to find a brisket with enough fat to do it good around here too. Pretty much have to know a farmer to get them
I haven't smoked a packer cut, since raising my own cattle. I finally broke down and smoked my first trimmed brisket. It turned out great and no real stall to deal with.
Have I had better? Sure, but that was with my beef.