Throw out the clock when doing a brisket. The key to them is the temps. Each one has a mind of there own.
And when you say cut it in half, what do you mean? Seperate the point from the flat? They will have different cooking times anyway. Are you coking a whole packer or what?
My suggestion: Get 2 flats and smoke one and bake the other.
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Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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