Quote:
Originally Posted by RedPig
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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I may have to give the high heat a try. If it can cut my smoke time in half, that's what I'll do. Thanks everyone
