I will be cooking a packer brisket today to cook in the SI2. Do most of you split the point from the falt or do you cook it whole. Any fool proof suggestions are welcome.
Splitting it for the most part is determined by whether you can fit it in your smoker whole or not. The general preference is to leave the brisket whole whenever possible. Some people with a #2 have been known to put it in whole, even though it might be touching the back and the door. It will shrink. My concern with this is making sure it is not touching, or dripping on the box probe on the back wall. I have a #1, so I cut it in half. I actually get excellent results this way in the #1. I place the flat
fat side up on an upper rack, then I place the point on a rack below,
fat side down. The point can take more heat, and shields the flat. I like to take the flat to 195, and the point to 200-205, and they both seem to be done at the same time with this arrangement. If you are able to leave it whole, and have an extra food probe, it is helpful to probe both the flat and the point, and decide on a happy medium for final temperature.