Gettin ready to do an all nighter with a 14 lb brisket. Got it all rubbed up and charcoal lit. Need suggestions about whether or not to split the flat from the big end before cooking. Seems like the flat will be done WAY before the thick end. Could put the flat on the top grate and big end on the bottom grate of my WSM. Need help!
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5/14/10 at 9:02pm