I've cooked many brisket flats in the past, and they have all turned out wonderfully. Now I'm smoking my first whole brisket and it's just big enough to touch the inside of the cabinet when in the smoker. Does anyone know if this is okay? I obviously don't want any temperature inconsistencies. I can cut it in half if need be. Any help is appreciated.
I have a Masterbuilt 20070910 30" Electric Smoker.