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To split or not to split (your packer.) That is the question.

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    #16
    STEbbq Tetris? What gave you that idea?

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      #17
      Smoking one now, I carved off about two LBs of fat from my 11.5 lb prime, then split, wrapped in foil after 4 hours smoke. want burnt ends. I'm 8 hours in and temp is 199 cooking at 225. almost done. mouth is watering, from the smell. I do not split every time. Cooking 4 per about year. Oh it was cheep $55. at Sams.

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        #18
        I always split them because I find that the point and the flat cook at different rates. Most of the time, the flat takes way longer than the point.

        This gives me more flexibility to remove the parts of the brizzy that are finished.

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          #19
          I have never split a brisket. I have bought a few flats used for corned beef and pastrami though.

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