Should the point and flat (brisket) be cooked to the same temperature? I have to separate them to fit the smoker. Thanks...Sacha
http://www.susanminor.org/forums/showthread.php?770-Brisket-Too-Large&goto=newpost
I would think this would help you, if you haven't already seperated the point from the flat. I recently did a 19 lb brisket in my Bradley without having to cut it first using this method.
Try to keep them together when smoking - the point insulates the flat and helps keep it from drying out as easily. "Humping" the brisket as described in the link to Pachanga's post works well.
Many thanks 'tailfeathers' and 'Ka Honu", I appreciate your sound advice.