I have 1/2 of that brisket still in the freezer plus a whole packer. I was thinking the same thing. Ah...great minds and all that.
I am glad that I cut it in half. Tonight we will have served our third dinner and this time the dog gets all the remaining brisket. When I cook that whole packer, I am going to give half to my boy and he can and his family can have it to eat or freeze. That's a lot of food for just two people.
At least I know that you can get a quality result even when you cut the brisket in half. It still took 10 hours to do nice and slow.
It was a great learning experience. I used beef broth to inject and added it to the foiled brisket. I would like to try a different marinade the next time. And, I used a Canadian Steak rub for the top and bottom. I think that worcestershire sauce and salt and pepper are enough or perhaps a fruit juice.
That's why I enjoy smoking food: many options, room for creativity and experimentation, and really there are not mistakes.
Regards,
Ed
