The experts on brisket/cow lick chile??????????

deadlyfrog

Going to smoke a brisket tonight then make an awesome cow lick chile with it. Gonna be damn cold here in central PA tonight, but the egg will perform!! A few questions??

-- I have a 10lb. packer. Any problem cutting in half and freezing the other for another time?

-- Since I'll follow the Cow Lick Chile recipe should I still rub the brisket?

-- If ya have anyother suggestions please shoot. 

lousubcap

No eggspert but here's a thought: You could separate the flat and point then cook and use the flat in the chile recipe. Save the point for another day. FWIW-

RiverRatSkier

Cook the whole thing and freeze the leftovers?  Uses less lump cooking one 10 lb'er than two 5 lb'ers.  Brisket freezes fairly well after cooking.

yzzi

I'd smoke the brisket, eat the point, then use the flat in chili.