Cooking these two beautiful first cut briskets (one 7lbs and one 6lbs) for some friends saturday night. Both pieces are pretty long and uniform throughout. My only problem is i ran out of room on my Traeger for both of them. I've never sliced the brisket up prior to cooking (besides trimming fat). This maybe a pretty stupid question, but will cutting them into sections to fit the smoker effect anything or am just going to destroy these two by cutting them up?
Thanks for the advice! Already got them salted up, going to inject some beef broth tonight, and rub them with some big bad beef rub and see how they cook. I betting on at least 10-12hrs for the cook at 225-250 but assuming because the pieces will be smaller that may cook a little quicker.
Need help settling a difference of opinion with the wife. I cut the brisket up into 4 sections (see attached picture). Total weight of both is 13lbs. I cooking them on my treager which holds just about perfect at 225-250. I was going to throw them on the smoker at 5am tomorrow morning. We aren't eating until 6pm. My wife is saying I'm putting them on too early and they'll be done way ahead of time. In all honesty the last two 8lbers I did finished up in 8-9hrs. I told her about resting them in the cooler wrapped in a towel but to no avail. What do you guys think? Too early or just right?
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