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Unread 03-09-2011, 06:36 PM   #10
RedPig
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Quote:
Originally Posted by Smoothsmoke View Post
Why wouldn't you guys do it? Does it affect the end product? Is their a chance that it may dry out? I just dont want to be cooking for 22+ hours with a packer that size.
There are certain things you can do to move the cook along, trimming, higher temp, foil, etc. I see no reason to split unless you are cooking on something smallish like a smokey joe. You stand a far better chance of drying your brisket over such a long cook. Same goes for splitting it IMO.
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