Brisket Question

Smoothsmoke · 03-09-2011, 05:29 PM

Let's say all I can find are 18lb packers. What would be the pros and cons of cutting it in half to end up with two 9lb'ers? If cut, one would end up being a flat and the other a small packer.

RedPig · 03-09-2011, 05:43 PM

Quote:

Originally Posted by Smoothsmoke

Let's say all I can find are 18lb packers. What would be the pros and cons of cutting it in half to end up with two 9lb'ers? If cut, one would end up being a flat and the other a small packer.

Not quite sure I follow you

Smoothsmoke · 03-09-2011, 05:53 PM

Quote:

Originally Posted by RedPig

Not quite sure I follow you

Instead of smoking a huge 18lb packer. I'd like to cut it to make two separate pieces. So I'd have two 9lb briskets. Not sure if that would affect it a negative way??

Cut it like this prior to smoking.

River City Smokehouse · 03-09-2011, 05:58 PM

After you trim it then cut in half, you will not have two 9lb pieces. IMO, I'd leave it alone and cook it all at once.

RedPig · 03-09-2011, 06:03 PM

If you must separate (I wouldn't), cut it so you have the flat and the point as your two pieces.

landarc · 03-09-2011, 06:10 PM

I agree with River City, once trimmed it will be less than 18 lbs most likely. But, I could see cutting it so you get a large flat and a piece that is largely point. Then you could cook one separate of the other. It would work. I would probably not do it.

Rich Parker · 03-09-2011, 06:12 PM

I have cut them length wise so there is a little point on each side. I usually do this when I am trying new recipes.

Smoothsmoke · 03-09-2011, 06:24 PM

Why wouldn't you guys do it? Does it affect the end product? Is their a chance that it may dry out? I just dont want to be cooking for 22+ hours with a packer that size.

gtr · 03-09-2011, 06:30 PM

Cut off the point & I'll come take it off your hands

(on edit - work interfering with posting)

I'll bet there's a pretty thick fat cap on that thing - trim up yer brisket & see what it weighs then. You can also check out hot & fast - bump the cooker up to 300 or 320. Cutting it may be ok, I've never done it and can't speak to doing that. Start early & allow time for resting - that'll be yer cushion time for cooking, but you do want it to rest for at least an hour. Four hours (maybe more but again, can't speak to that myself) resting is not a problem when coolered.

RedPig · 03-09-2011, 06:36 PM

Quote:

Originally Posted by Smoothsmoke

Why wouldn't you guys do it? Does it affect the end product? Is their a chance that it may dry out? I just dont want to be cooking for 22+ hours with a packer that size.

There are certain things you can do to move the cook along, trimming, higher temp, foil, etc. I see no reason to split unless you are cooking on something smallish like a smokey joe. You stand a far better chance of drying your brisket over such a long cook. Same goes for splitting it IMO.

Smoothsmoke · 03-09-2011, 06:46 PM

Quote:

Originally Posted by RedPig

There are certain things you can do to move the cook along, trimming, higher temp, foil, etc. I see no reason to split unless you are cooking on something smallish like a smokey joe. You stand a far better chance of drying your brisket over such a long cook. Same goes for splitting it IMO.

I may have to give the high heat a try. If it can cut my smoke time in half, that's what I'll do. Thanks everyone

Brewer · 03-09-2011, 08:05 PM

Separate the flat and point, split each - cook half, freeze the other. It's not ideal but it will work fine.

Ag76 · 03-09-2011, 08:22 PM

A good friend of mine always separates the point from the flat, and then cooks using the high heat method. His briskets always taste good to me.

JD McGee · 03-09-2011, 09:22 PM

Quote:

Originally Posted by Smoothsmoke

Let's say all I can find are 18lb packers. What would be the pros and cons of cutting it in half to end up with two 9lb'ers? If cut, one would end up being a flat and the other a small packer.

Kinda-sort of...if you cut it crossways...

landarc · 03-09-2011, 10:31 PM

Smoothsmoke, I just prefer to cook whole packers over flats. I have never cooked just a point. I think it is a little easier to cook a whole packer over a flat.

03-09-2011, 05:29 PM	#1
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Brisket Question Let's say all I can find are 18lb packers. What would be the pros and cons of cutting it in half to end up with two 9lb'ers? If cut, one would end up being a flat and the other a small packer. __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ

03-09-2011, 05:58 PM	#4
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	After you trim it then cut in half, you will not have two 9lb pieces. IMO, I'd leave it alone and cook it all at once. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

03-09-2011, 06:03 PM	#5
RedPig Full Fledged Farker Join Date: 10-09-10 Location: Hampton Roads, VA Downloads: 0 Uploads: 0	If you must separate (I wouldn't), cut it so you have the flat and the point as your two pieces. __________________ [COLOR=green][I][COLOR=darkred][FONT=Comic Sans MS]Keith[/FONT][/COLOR][/I][/COLOR] [FONT=Comic Sans MS][SIZE=3][COLOR=red]SwingDings[/COLOR][/SIZE][/FONT] Competition Team KCBS CBJ Peoria Custom Offset, BGE, Traeger Lil Tex, Weber Kettle, UDS, Cookshack [COLOR=green] [/COLOR] Semper Fidelis

03-09-2011, 06:10 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I agree with River City, once trimmed it will be less than 18 lbs most likely. But, I could see cutting it so you get a large flat and a piece that is largely point. Then you could cook one separate of the other. It would work. I would probably not do it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-09-2011, 06:12 PM	#7
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	I have cut them length wise so there is a little point on each side. I usually do this when I am trying new recipes. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

03-09-2011, 06:24 PM	#8
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Why wouldn't you guys do it? Does it affect the end product? Is their a chance that it may dry out? I just dont want to be cooking for 22+ hours with a packer that size. __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ

03-09-2011, 06:30 PM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Cut off the point & I'll come take it off your hands (on edit - work interfering with posting) I'll bet there's a pretty thick fat cap on that thing - trim up yer brisket & see what it weighs then. You can also check out hot & fast - bump the cooker up to 300 or 320. Cutting it may be ok, I've never done it and can't speak to doing that. Start early & allow time for resting - that'll be yer cushion time for cooking, but you do want it to rest for at least an hour. Four hours (maybe more but again, can't speak to that myself) resting is not a problem when coolered. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

03-09-2011, 08:05 PM	#12
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	Separate the flat and point, split each - cook half, freeze the other. It's not ideal but it will work fine. __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

03-09-2011, 08:22 PM	#13
Ag76 On the road to being a farker Join Date: 08-13-05 Location: Tyler, Texas Downloads: 7 Uploads: 0	A good friend of mine always separates the point from the flat, and then cooks using the high heat method. His briskets always taste good to me. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 2 Weber Kettles 1 WSM

03-09-2011, 10:31 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Smoothsmoke, I just prefer to cook whole packers over flats. I have never cooked just a point. I think it is a little easier to cook a whole packer over a flat. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

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