Hi all - working on second smoke. Going to try a brisket. Read through a lot of the brisket posts and could find much that talked about the length issue. I have a 9 pounder that is 19 inches - 4 inches too long for the internal dimensions of my 4 rack. I have been told never to cut the brisket in half across the grain. How do you all handle it? I can bend it into a ^ I guess. I there a certain way to separate the point from the flat that would shorten the overall length? Is there any special technique to smoking it in two parts? All advice helpful.
John
See if this will help: Brisket Too Large? (http://www.susanminor.org/forums/showthread.php?770-Brisket-Too-Large)
Yes this helps. Sorry I did not find it myself when searching for brisket in the threads. I saw a reference to Pachanga but not this specific thread. Thanks for the help.
Look up Aaron Franklin on YouTube. He has a great video on smoking brisket. Ribs and chicken too as a matter of fact. If you've never heard of him, his central Texas BBQ joint is a destination location if you're travelling to Texas.