Originally Posted by grillnputt
Took the plunge and am cooking my 1st brisket. 14lber. Guess what? It doesn't fit on my WSM. "DOH!" After a quick $99 charbroil horizontal mod, I'm off. Now for the question. Could I have cut off the point and put it next to the flat and cooked it at the same time? Looks like it's going to be a long day...lol(and night)
What I do when I have big briskets on th WSM is to roll the ends under. After a couple hours the brisket will shrink down and fit fine. Yes you can separate the point prior to cooking which I prefer to do to begin with when cooking packers.