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Unread 03-10-2011, 06:26 AM   #18
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
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I did some searches and read on the bullet site where Keri C. suggested cutting a chunk off the point end off a long packer and cooking it besides all that's left for better fit on a little wsm. I've done it, and it works great. You leave all of the point that's on the flat alone. The benefits are two-fold: the brisket fits better on a wsm rack, and the point cooks faster. Ideally, the point needs more time to render anyway, and this way you can use that cut off chunk for burnt ends.
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