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First Brisket - Small BGE

NewbieNewbie Posts: 33
edited 4:55AM in EggHead Forum
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]


  • RhumAndJerkRhumAndJerk Posts: 1,506
    Yes, cut it in half. It is simply a matter of real estate. [p]As for which to Q and which to Cure, I would Q the Flat and Cure the Point. But that is just my opinion.[p]Hope this Helps,

  • NewbieNewbie Posts: 33
    Yes. I was thinking along the same lines. That's what I'll do. Thanks for you input.
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