I bought a 13.5 lb USDA packer brisket that I plan to smoke on my 30" Masterbuilt electric smoker. I'd like to make sliced flat and burnt ends from the point. I have two problems:
1) The whole brisket is too long to fit on the smoker shelf. I suppose I can roll the thin end of the flat underneath the brisket for part of the cook to remedy that situation.
2) It will only be my wife and I eating this. Would it be OK to cut a big hunk of flat off and freeze it for another cook at a later date? Alternatively, should I smoke the whole thing and freeze a large portion for reheating at a later date? I have a vacuum sealer so I'm not worried about freezer burn.
1) The whole brisket is too long to fit on the smoker shelf. I suppose I can roll the thin end of the flat underneath the brisket for part of the cook to remedy that situation.
2) It will only be my wife and I eating this. Would it be OK to cut a big hunk of flat off and freeze it for another cook at a later date? Alternatively, should I smoke the whole thing and freeze a large portion for reheating at a later date? I have a vacuum sealer so I'm not worried about freezer burn.