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I forgot about that as an option; thanks for the reminder!And any minor "oversize" can be mitigated in the beginning of the cook with an object under the slab of meat; e.g. empty can, hunk of smoking wood, foil wrapped rock or just a large wad of foil.....anything that will tolerate the heat. As the brisket cooks it shrinks, so later in the cook the propping device can be removed. Secondary benefit is that also eliminates pooling of the surface moisture which in turn will add to firm bark formation.