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split a brisket?

post #1 of 4
Thread Starter 
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!
post #2 of 4
You can separate them but there is no real need to and infcat they will be a lot easier to slice apart once they have cooked.
Normally I leave packers full and separate after cooking then do the point up into burnt ends PDT_Armataz_01_34.gif

Oh, and welcome to the site.
post #3 of 4
Thread Starter 


Thanks for the info. Planning on an 20 hour smoke for this 14 pounder. Using Minion method. How long before I'll need to add fuel? And where do I stick the temp probe?
post #4 of 4
Add fuel when the temp just starts to drop or sooner, 4hrs or so maybe
I would use the probe dead center between the top and bottom and the sides.. this give the real temp inside the meat...
Hope it turns out good...
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