These two briskets came from 1/2 a cow--I've never done brisket before so I failed to tell them that I wanted the full bisket. I can't tell if I have two flats or what.
I'm going to smoke this for my Dad for Father's Day so I don't want to screw it up. I will trim all but 1/4" of fat off the top of the meat before putting on the rub and putting it on.
I'm just not sure what I have and how smoking two pieces instead of 1 large one will affect the cooking time. Can someone please help?