Master of the Pit
- Joined Nov 16, 2016
I realize most guys are purists but I am not. We prefer our smoked meats in chunks, like a large chop if you will. I have to at least separate the point in the flat anyway since it won't fit whole in my MES. I'd like to to break it down a little more to speed things up a bit. I think maybe just halve both so I have 4 pieces. Or maybe keep flat and point together and cut into 4 pieces. Anyone ever done anything like that? I love my results from halving a butt and thought it might work similar on brisket. Any input appreciated. Thanks in advance.