Going to try my first brisket -- FOR CHRISTMAS -- talk about preasure! Anyway, the brisket I have is too long to fit on the rack of my MES, any right way to to do it or do I just whack it in half?
Sounds like the problem is not Height but Length...Removing the Point will not make a Packer Shorter, just thinner...Cut it where the Point ends and then you will have two pieces with different thicknesses and cooking times or try the Semi-cut Folding Method I describe in my previous post to Scooper...Hope this clears up any confusion...JJ
Chef I don't mean any disrespect, but separating the point & flat will shorten the overall length by 4 to 6 inches. The point goes the whole thickness at the point end and about 4 to 6 inches into the overall length. No it's no a lot but 4 to 6 inches may be enough to fit it in the smoker.
I would trim most but not all of the fat out of the folded part. You will have a thick hunk of meat, I would plan on 1.5 hrs per pound plus a pad for stall of about three hours...It will never hurt to hold it in a cooler but a hungry family can Kill you!...Good luck...JJIts a full packer, 9.5 lbs and the problem is the length. Sounds like the folding trick may be the answer. What kind of cooking time might I expect that way? I will be monioring the temp but need to plan ---
Was that YOU Flash!?!...Cool video! I could see going through all that trimming for a Competition...JJ