Packer Brisket - Cut In Half?

[Doug M]

Picked up a 13lb brisket from our local butcher, the only problem is that it's been cut in half (into one 7lb piece and one 6lb). I was originally planning to 'shoehorn' the whole thing between the handles, but now I suppose I will have to put one piece on each cooking grate (18.5").

Anyone ever encounter this? Any suggestions/advice for this cook?

(Should also mention I was planning on using the high heat method.)

 

[Bob Sample]

I assume it was cut in half so you have a flat and you have a flat/point. Go high heat, the flat will cook a little faster than the flat/point.

 

[Chris Bjork]

I just cut a packer in half last weekend to do a test. this was a right down the center cut though so each part had flat and point. Ill do it again for sure. cooked darn near the same as I would have anticipated it whole

any elaboration to what you mean by "cut in half"

 

[Gary S]

Chris, what's the advantage?

 

[Jon Des.]

I don't see any problem doing it high heat. I just split a flat and did half of it HH, and it came out great.