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First Brisket - Small BGE
New to egging, having inherited a small from a relative. Have already cooked a boston butt w/ great success. Picking up an untrimmed brisket this evening for the weekend (@10.5 lbs according to butcher). Am concerned about how this will fit in a small. Should I plan on cutting it in half? Thinking that I should halve it and cure the uncooked piece for a pastrami cook next weekend. If I do this, which piece should I 'Q' and which should I cure/pastrami? i.e. flat or point?[p]Any advice about this or the cook in general appreciated.[p]Thanks in advance for your help.[p]