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Packer Brisket

BrownieBrownie Posts: 1,022
edited August 2012 in EggHead Forum
I picked up a brisket to make pastrami, but who wants 13.5lb of pastrami? I am considering cutting it in half (by length not weight) to brine one part, and to low and slow the side with the majority of the point for a party on saturday. I'm still a noob to brisket and wanted some thoughts. Thanks.


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