Brisket:: The Long and Short

omba

Unpacked a cryovac brisket this morning. It was "folded over" in the bag and measured nearly two feet in length! I decided it to cut it in almost-half ... all flat on one piece and point and mini-flat on the other. It's a bit late for one question, but there's a whole day for the other. :-)[p]1 > Did I do the right thing by cutting it in two? Better to cram it into the large egg?[p]2 > When it's time to cook, I THINK I'll need two levels. I'm not sure that the combined widths will fit on one layer. If it doesn't, I'll need a two-level cook. Flat on top or bottom?[p]From now on, I really think that this short guy will select shorter briskets! PErhaps I'll be the only guy at Wally World shopiing with a tape measure. :-)[p]Thanks,
Peter

RibDog

omba,[p]I would put the point on top and let the fat drip down on the flat. And I am assuming you are using the placesetter with this setup.[p]John