All - just looking for a little confirmation and/or guidance on my first brisket that I have planned for the 4th.
I've got me a delicious looking 14 lb whole packer......so In general terms throw her in to an internal temp of 170, at which point I will pull it, wrap it, and continue on up to 190 for slicing. That's easy enough....
here's the catch.
this monster will not fit in my MES 30.
So my current plan is to separate the point from the flat prior to throwing her into the cooker. I will plan on proceding as mentioned above for the flat. for the point I'd pull her out at 190 and cube her up add rub and sauce, and throw those chunks back in to hopefully come up with some delicious burnt ends.
does that sound like an OK plan? is there anything about separating the two chunks that will affect cooking? would there be any advantage to having one piece placed in the rack above/below the other?
One last question - timing. I"m planning on a minimum 12 hours for this badboy at about 230-240 degrees....plus a couple extra for rest. am i in the ballpark? (i know that briskets tell you when they're done, but i dont want to grossly underestimate this).