Locally I have found some excellent full packer Angus briskets in the 19/20 lb range. They are too long for my 18.5" cooker and I don't want to fold them.
Do you ever cut the brisket, leaving 1/2 with a flat & cap , and the other 1/2 a flat only?
If I do this, are there any tricks I should concern myself with when cooking the 2 different parts? I think I would freeze the flat for a later time and cook the point first.
Got any tips or suggestions for me?
Do you ever cut the brisket, leaving 1/2 with a flat & cap , and the other 1/2 a flat only?
If I do this, are there any tricks I should concern myself with when cooking the 2 different parts? I think I would freeze the flat for a later time and cook the point first.
Got any tips or suggestions for me?