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Adverse affects of cutting brisket in half?

 
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NuthinButtBonez



Joined: 03 May 2007
Posts: 11
Location: S.W. Arkansas

PostPosted: Thu Feb 28 08 1:44 am    Post subject: Adverse affects of cutting brisket in half? Reply with quote

I have a request from better half to cook 2 briskets Fri. for her Mothers birthday party.
I am going to have to work late Thurs. evening and am concerned I will not be able to stay awake all night and tend the fire on my cooker (a Stumps grav. feed would be nice about now).
She has requested 2 full size briskets. Would there be any adverse affects to cutting the briskets in half, leaving the fat cap on. I thought I could foil them when they achieved the desired coloring then finish cooking them in the foil without a lot of liquid lost (meat would still be moist).
Have any of you tried this? What were your results? Any recommendations would be appreciated.
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pafisher
BBQ Pro


Joined: 08 Jan 2008
Posts: 535
Location: Pa.

PostPosted: Fri Mar 14 08 11:09 am    Post subject: Reply with quote

i really dont feel that cutting the brisket in half, would speed up the smoking process that much ,,i've never tried it ,but i dont think it will help very much . brisket just takes a long time ....
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Alien BBQ
BBQ All Star


Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Fri Mar 14 08 12:00 pm    Post subject: Reply with quote

They will cook in less time and the flat will be done before the point. You will also have to keep an eye on the flat more. I would inject all with a 33/33/33 mix of Jack, EVOO, and apple cider and spritz with the same. Personally, I would not foil but that is you decision.
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