Brisket too big for smoker

[stlbassman]

 

Which end do I cut it to make it fit, thick end or thin end?  I always say you get what you paid for, small a** smoker   

 

[pineywoods]

Many people separate the point (thick part) from the flat

 

[duffman]

If you just have a flat what would you do Pineywoods? Is cutting it an half ok?

 

[smokinhusker]

EDITED: My mistake on the cutting of the brisket in half. Pineywoods has clarified the misunderstanding for me and I apologize for any confusion.

[color= rgb(70, 70, 70)]It is important for your Safety, that any Meats that have been Punctured, Probed, Injected or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)[/color]

I've seen where others have cut them to fit. 

 

[pineywoods]

Alesia if you simply cut it in half you can still use the intact muscle rule as no bacteria would have been introduced into the meat if any was introduced it would now be on the outside edge of the pieces that you created.

Duffman if it's too big that is exactly what I would do I have heard of people folding them over but personally I don't like that practice