Hey Guys - just picked up my packer from the butcher for my Christmas smoke. I wanted something small because we're gonna have a TON of sides available, but I ended up with a 14+ pounder. Now on top of that, the sucker is too wide to fit in my MES30, and the cryo somehow sprung a nick at the seal. So - I wanted to sound off and double check my plan against some of the the more seasoned smokers' experience.
I want to trim off about 6-8 inches of the flat and double bag it in gallon-size freezer bags. I'll get back to it in a month or so. I've seen plenty of folks who will smoke smaller flats on the board, and that'd make for a nice & easy brisky sometime in January. The whole brisket is about 21" wide right now, so that'd leave me with plenty of meat for Christmas. Is there a better way? Any tips / tricks?
I want to trim off about 6-8 inches of the flat and double bag it in gallon-size freezer bags. I'll get back to it in a month or so. I've seen plenty of folks who will smoke smaller flats on the board, and that'd make for a nice & easy brisky sometime in January. The whole brisket is about 21" wide right now, so that'd leave me with plenty of meat for Christmas. Is there a better way? Any tips / tricks?