Cutting a brisket in half

[Sam Smith]

I bought a whole 11lb brisket. Can I cut it right down the middle widthwise and cook it on two different days?

 

[Sam Smith]

Just realized that's the flat and tip. First time brisket cooker here!

 

[Nathan Bauer]

Sam,

I don't seperate the point from the flat until the flat is done. There is a layer of fat that separates them that you can run your knife along. Makes it easy. If you are making burnt ends cut the point up and put back on the smoker.

 

[RichPB (richlife)]

The tip is the fattier part of the brisket. If you remove it first, you end up without that extra fat basting the meat throughout and you also expose that thin end of the flat to more extreme (drying) heat. I would do as Nathan said. Remember, you can always freeze and reheat later -- just don't over cook to start.

Rich