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This is indeed possible and not really hard to do. Just look up some tutorial videos on youtube to see where to cut. Be careful with the reduced cooking time, though. Brisket needs it's time to denaturate/melt the fat and collagens. Maybe pre-cook it sous-vide for a few hours if you have limited time on the smoker.


Start the pot on HIGH until it is all hot and bubbly to get it started, around 15 to 30 minutes while you are cleaning up the kitchen. Then turn to LOW to cook. The WARM setting it just to hold the meal until you are ready to serve the meal. WARM setting is designed to NOT COOK the meal.

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