Brisket trimming and timing.

Steve0

I've had my large egg for about two months now and I love it! A couple of weeks ago I did a 4lb flat brisket that turned out great. Today I picked up a packer at Restaurant Depot weighing just under 13lbs. In my excitement I did not think about its length. Looking at the size of it, I will have to trim some of the flat off so it won't hang over the plate setter. Can I set the trimmed flat piece next to the packer and if so will I expect a quicker cook time on the smaller piece? Looking to serve around 4pm on Sunday. Going to be cooking at 225 so I am assuming 1.5 hrs per pound. FTC if done early? I'm glad I found this forum. I've learned quite a bit here from reading,

DMW

Don't cut part of the flat off. Use an inverted V rack or foiled brick, etc to drape the brisket over. As it cooks it will shrink up to where it will fit on the grid without have the center elevated. Pull the support at that point. As far as timing goes, that's ballpark if 225* is your grid temp.

Tjcoley

+1 with @DMW. Drape it over something so it fits. A big ball of foil works if you don't have a V Rack. At 225, if not done in time don't be afraid to bump up the temp at the end to finish on time.

KenfromMI

You can also fold the end of the flat underneath (kinda rolled) and as it shrinks it will straighten out as well. Or at least it has the few times I've tried it. I tried it after seeing others do it on another forum.

TexanOfTheNorth

You can also put hdaf under the parts that hang over the plate setter.

As @DMW said, do not cut part of the flat off.