Have a 17 lb.-er ready to go but probably won't fit well on my Weber. Is it possible/recommended, etc. to cut it in half so it will fit? Not sure how that would work. Suggestions (besides get a bigger pit - which is next...)?
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You can separate the point and flat for sure. You can be as precise as you want by separating the muscles or just by taking a knife and cutting it somewhere where the point meats the flat (eyeball it and just cut it). You won’t ruin it either way. -
Prop some wood chunks up under it so it's dome shaped. Otherwise give it the snip...Comment
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I'll bet there is a really thin part of the flat that could be trimmed off, and usually do that. It might fit after some aggressive trimming.Comment
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I make my large brisket smaller by trimming the flat off to make it a nice square.
flat can be used in a crockpot recipe, brined for corn beef or mixed with chuck and ground as hamburgerComment
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Two ways: prop it up with wood chunks, after 2-3 hours there’s enough shrinkage to make it fit. Or trim off the thinnest part of the flat.Comment
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or separate the point and flat.Comment
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What size Weber is it going on? I’ve done that size on my 22†kettle often. Just fits. But as others say, trim the thinnest part of the flat to make it fit, or do the wood chunk thing, or an upside down metal bowl under the middle of the brisket until it shrinks.Comment
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If all else fails, as recommended above, then, long story short; just hack that rascal in half, cook it with love, an everthing gonna be otay!
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Thanks gentlemen. Yes, my 22" just barely holds it but it'll do...Comment
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