smoking my first brisket in one day but I have a Char-broil 2 in 1 electric. It is kind of small and I need to get creative to smoke an 18lbs. brisket ( the old lady got a good price but bought half a cow in the process) Some possibility's include slicing it down the middle to create two full briskets. freezing one, and separating the point from the flat on the other, then fitting them in the smoker. Another more outside of the box idea is standing the brisket on end in the entire vertical smoker. I'm not sure about smoking it on it's end. The heat source on the Big East is all through out the smoker so the heat is even, but there is the fat cap to worry about.
Any ideas or thoughts on fitting a BIG brisket into a small smoker will be appreciated