Hey guys, I bought a packer brisket that is 20" long and my GOSM racks are only about 14". Has anybody cut a large brisket in half before and what might I face in smoking this hunk of love? I'm thinking of placing the half with the point on the top shelf and monitoring both of them internally. Any comments on a low & slow timetable for serving dinner around 6pm? Gene
I'm thinking of taking it to around 200-203. I don't want it to turn into pulled beef. Does that timetable work the same for two pieces of 5-6 lbs each?
I've read that some people take it to 150-160ish and put it in the oven to finish. Pull it out and faux cambro it for a couple of hours before slicing and serving. Gives time to make "burnt ends" from the point. My friends will start arriving around 4pm and I expect to want to eat around 5 or so.