Reply to "Brisket Photo Report"

Former Member

Some post say bend,

Me, Brisket is simple, season it throw it in and let it go. The circulation issue is only an issue if you have a square brisket that prevents circulation. If there is room front and back or sides for the air to circulate, it will be fine.

Problem with bend is slicing. You can't really unbend it.

Me, I wouldn't cut in two UNLESS you really know the brisket, and then only cut the point off (photos in 101 show a cut up packer)

10/21/087:44 AM

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