I am planning my first brisket for Christmas dinner, along with a spiral ham and some BB's. I am doing an all night smoke for the brisket to make room for the ham and BB's in the morning.
I have a Masterbuilt Gas 30". I am going to get a packer brisket at Restaurant Depot. I know that it will not fit without some trimming, or separating the point from the flat.
I really want to leave the point and flat together for maximum thickness so it will not dry out. In order for it to fit into the 30", will it be okay if I cut part of the flat off so the whole brisket will fit into the 30" easier?
I love burnt ends, and do not mind if I have a good size hunk of them from the cut off piece of flat. They'll make it into the pot o' beans if there's any left after snacking on them.
Or am I over thinking it? Is separating the flat and point a better option? (I'm wanting sliced, not pulled.)