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bbqpitsmoker
03-10-2018, 02:13 PM
I have a beautiful 13 pound well marbled brisket. I would like to cook half of it. My plan is to cut it along the width of the brisket at the half way point, then season and cook as usual. Anyone have any reason to believe that this won’t work out well, ie will dry out ?

93_confirmed
03-10-2018, 04:51 PM
I assume it's a whole packer so the best way to do this is slice/separate where the point meats the flat and cook either piece. I'd avoid cutting it vertically down the middle.

What's the reason you're only cooking half? Too much meat or a cook time concern?

smoke ninja
03-10-2018, 04:53 PM
I think thirdeye does what your saying, split in half lengthwise. Seems to work well for him

pjtexas1
03-10-2018, 09:01 PM
I think thirdeye does what your saying, split in half lengthwise. Seems to work well for himYep, lengthwise. That way you get point and flat in both cooks.

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Smoke on Badger Mountain
03-10-2018, 09:58 PM
:confused: I must know why.

pjtexas1
03-10-2018, 10:00 PM
:confused: I must know why.I used to do it because we couldn't eat that much brisket at once.

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