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Travis Method, but the brisket too long for large egg
The brisket selection at the butcher today was slim. The smallest they had was 14 lbs. In typical fashion I thought "Hey, I can make it work". My plan is to do the Travis Method, but the whole packer is 22" long. Photo attached... Do you brisket experts recommend I separate the point and flat? Or should I cram it in the pan, bending if necessary?
Any guidance is much appreciated!