Quote:
Originally Posted by jspchief
Cutting the length? **** that. Food poisoning risk and drying it out.
|
What in the good **** are you talking about? Cutting it isn't going to get you ebola and you don't run any risk of dry out unless you're an idiot.
I do it with packers all the time as I couldn't eat 18 pounds of brisket before it went bad. Turns out just fine, I'm still alive and it's moist.
Oh and if you're thinking I am saying to split the cap from flat before smoke, I am not. Cut it so you have 2 parts with flats and caps.