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Another brisket question...

post #1 of 2
Thread Starter 
So guys any help is well appreciated. I am going to be smoking. A brisket tomorrow on my Masterbuilt sportsman 30". Of course on this size smoke there is no way I can get a whole packet brisket on there. So my question is, can I get et good results by separating the point from the flat? I know they cook at different times temps so this is why I'm asking because I do not want a dried piece of meat. Once again thanks for any advice.
post #2 of 2
Did you try laying a beer can under the middle of your brisket? Will that let it fit on the rack?
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