Large Brisket

Depending on the shape, a lot of people just tuck under the small end a little. If you cut it, try to make them roughly same shape thickness or you have to deal with one finishing sooner.

I'm with Smokin'.

I'd look at the shape and see how I could angle it across the corners.

Try to tuck the point up under the back,so the whole thing has kinda an even thickness.

Don't worry too much about touching,it will shrink.

Try to do some trimming,if you think that will help.

My first choice would be to wad it in and cook it whole.

You could separate the point from the flat,start the point on the top rack-a couple hrs early,and then place the flat under it to baste.

The problem with cutting into two hunks,besides they don't come even,is the time to render and break down collagen is still there.

Think about taking a 1/4 inch slice of point and cooking it.

It would come to temp quickly,but maybe never render and tender.

Just a couple of thoughts.

Tom,

When you place your brisket corner to corner do you put the meat on its side or flat?

smokemullet

Diagonal,flat.

I guess you could rack one up on its side.

John Willingham from Memphis and Paul Kirk from KC hang their briskets.

I had never thought of it.

Take one of the racks outs, while it's cold and put the brisket on it. See you you can angle it like Tom says.

It's actually a little okay if it touches the side, as the smoker is seasoned. That's not recommended if it block the flow of smoke.

I usually only cook the big briskets (I figure I might as well maximize the return for my effort) and try to line them up on the rack first, but inevitably you just have to push and cram to get it in there. I've tried a few times to tuck the point under but it's easier just to cram it in at an angle. At that point I'm usually disgusted with whoever called the smokette a "brisket cooker".

But after a while it shrinks a little and fits just fine. I usually open the door twice during brisket cooks: once to flip it and another time to foil it. And both times it fits back on the rack without a problem.

When it's done I'm praising my "brisket cooker".

Good points.