Hello Brethren, my butcher kind of goofed up and instead of the 11-12lb briskets I normally get he's hoisted onto me a 20lb'er (at cost to soften the blow). This bad boy won't even fit on my small smoker in its present state. I've got some heavy trimming/butchering to do.
My question: can I cut off a good hunk of the flat and save it for another time? Is there a technique I can use to cut this brisket down to say the 14-15lb range? Or even smaller? Has anyone ever attempted such a trick?
I'm overnighting this for Thanksgiving and I am now very concerned about timing. I won't be able to start the cook until about 10pm earliest and it's got to be done by noon next day. I'm packing it up for a 45 minutes drive.
I suppose I could do a hot and fast but I've never attempted one of those and don't really want to start with such an important cook.
Thanks for all your great advice in advance.
My question: can I cut off a good hunk of the flat and save it for another time? Is there a technique I can use to cut this brisket down to say the 14-15lb range? Or even smaller? Has anyone ever attempted such a trick?
I'm overnighting this for Thanksgiving and I am now very concerned about timing. I won't be able to start the cook until about 10pm earliest and it's got to be done by noon next day. I'm packing it up for a 45 minutes drive.
I suppose I could do a hot and fast but I've never attempted one of those and don't really want to start with such an important cook.
Thanks for all your great advice in advance.