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Need Packer help, not Green Bay.

Got a 13 lb brisket that I knew would not fit on the medium.
I am going to 'Travis' it.
I need to cut into at least two pieces, should I ?
1. separate the flat from the point.
2. cut in half to the side of the point.
The two halves will fit in the foil pan.
Will it be OK to do the two pieces together?
I may save half of the flat for corned beef/pastrami.
All ideas are appreciated. Thanks.
Hood Stars, Wrist Crowns and Obsession Dobs!


  • henapplehenapple Posts: 15,986
    Since the point and flat are so different.... Don't know why you couldn't cut it. My last cook I had to separate the two due to temp differences. Have you tried draping it over a rib rack?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • berndcrispberndcrisp Posts: 1,077
    Thanks Hen,
    it will not fit using a rib rack, vertical interference.
    Now thinking of folding and tied. Or separate and halve the flat.
    Geepers Wally, what have you and Eddie got me into?
    Hood Stars, Wrist Crowns and Obsession Dobs!

  • JRWhiteeJRWhitee Posts: 4,493
    You should probably just get a large egg, you know you want to.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • I've cut from the end of the brisket (on the side with the flat) and used for ground beef.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • berndcrispberndcrisp Posts: 1,077
    edited August 2013
    12 months ago when gainfully employed I would just go and buy a large. Not now.
    Hood Stars, Wrist Crowns and Obsession Dobs!

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