I've got a brisket 13+pds to big to fit in my Smokette. Do I fold it over, cut it equally in half or cut it to fit the smoker?
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Me? I would fold it over and secure it with wooden skewers... If it fits then, it will certainly shrink as it cooks... Should be fine...
I cut mine. All of them. I cut them where the grain changes dirrections. Works every time and cuts the cooking time in half. I also trim all the fat off, rub my meat, them place the fat back on. when done, slide the fat off and slice. M2C's
I always leave my briskets whole and just fold the small end over to fit the cooker. It really doesn't matter if the small end touches the side if you are only cooking one piece of meat. The quality seems to fall if I cut the meat before I cook it. I also leave all fat on it, find it cooks better and stays moister. Trim the fat off of the meat as you slice it. This is a trick I learned from the best BBQ brisket restaurants. Plus if you are serving a crowd, the process of slicing and trimming the brisket becomes part of the "atmosphere" of your event.
[This message has been edited by FIManager (edited May 28, 2001).]
[This message has been edited by FIManager (edited May 28, 2001).]