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Slicing a brisket before cooking -- Yea or nay?

post #1 of 8
Thread Starter 
So I found a place that will sell me packer briskets. My question is this: Is there anything wring with cutting a packer brisket -- or any brisket for that matter -- in half BEFORE I start the smoke?

The reason being that, good as it is, there's onyl so much 'cue I can eat at one time.
post #2 of 8
The 12.72 lb. brisket I did last weekend is all in 1 lb. freezer bags. Ended up with 6 lbs.
post #3 of 8
Just seperate the point from the flat and you're good to go. Some folks with small smokers have to do that in order to get the whole thing to fit.
post #4 of 8
My favorite part of a brisket is the outside part of the meat. I love smoke and some crust (rub, sauce that's carmaelized). More the outside area of the meat is great. I cut mine in half many times on purpose.
post #5 of 8
What they said, I separated my first 13 pounder, worked great and saved on the time.
post #6 of 8

I agree!

Here is 3 pounds cut out of a flat cut!


post #7 of 8
Your title scared me! Slicing a brisket before cooking -- Yea or nay? Thought you were talking actually slicing your brisket before smoking.eek.gif Won't hurt to cut it if you need to fit it in your smoker.
post #8 of 8
That makes two of us, Ken. I thought the same thing you did and immediately jumped in to yell NO!!! But, in this case ... go for it!
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