Brisket Idea

[Wagon]

I have yet to smoke a brisket but believe I have read about every brisket post on this forum. It seems that a packer of aprox; #10 or better works best. 1 method I didn't read but think may work is to stack and tie 2 flats 5#-7# each, brine and rub while tied. That way you have the size and still have basicly a packer style piece of meat, fat on 1 outside and fat in between the meat layers. Would like to know what you think. Thanks !

 

[drains]

Hi Kirk! That's a new one on me. Go ahead and give it a try and report back with a play by play on what you did and pics to boot! You may revolutionize our hobby!

 

[Tyarra]

I'd be interested in the results on that myself!  Lots of pictures, please!

 

[DivotMaker]

I bet it works great!

 

[Carp210]

I would also like to know how it turns out, especially on the moisture end.

 

[SuperDave]

I wonder if covering 2 of the primary surfaces would have an effect on smoke absorption?