A question regarding my first large brisket

[smythe]

Looking for a little clarification regarding cooking time.  Brisket is 15 lbs. At 1.5 hrs per hr (approx), could i cut the smoking time in half by smoking two 7.5 lb'ers?  Why or why not?

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[TmanEater]

I just did a 12lb packer cut (flat and point) brisket. With brining and injecting it took me just under 12 hours (+2 more for a cooler rest) to complete. Feel free to read my journey here (http://smokinitforums.com/index.php?topic=2581.msg18005#msg18005).

[DivotMaker]

Smythe - If you cut a 15 lb packer cut in two, it will smoke like a 7.5 lb brisket.  That's because the heat surrounds the two pieces like they're in there alone.  So, as long as they're not jammed up against each other, they'll smoke like singles.  Cuts time a lot!  When I smoked brisket in my #1, I would cut a packer in half, right in the middle of the length, then place the thin half on top, and the thick half below.  That evens-out the cooking, and never had a problem!

It's best, quality-wise, to smoke a packer whole (if possible), but cutting in half also works!

[smythe]

Thanks. Put both pieces in at 230 AM, bed at 330, work up at 11 and internal temp was 205. Wowsers, much quicker than I anticipated. In to rest shortly. Hope it still slices having gone to 205. I didnt ruin it, did I?

[TmanEater]

I think you will be ok. May be a little over done/dry but should still be edible if you had plenty of fat on the meat and moisture in the smoker. Let us know the outcome when you find out.