Hi all, Happy New Year. I have a specific brisket question, smoking on an 055.
For a large packer (12+ pounds), is it blasphemous to consider cutting it in half to fit it on two racks, vs. folding up under itself squeezed onto one rack? In order to keep the fat side up, I had to fold a 13.3 lb packer under itself, meaning the "flat" side got very little direct exposure (fat side was both up and down). I noticed it had less smoke flavor than normal, and wonder if I'd be better off cutting in half, to increase exposure/smoke flavor.
What are the downsides of doing so? Having two dissimilar pieces finishing at different times, smaller/flat drying out, etc.? I have enough temp probes to probe both halves and monitor independently.
Also find it more difficult to slice, since the whole brisket retains its folded shape once cooked.
What have y'all experienced? Pros/Cons? Thanks in advance.
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