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Unread 03-09-2011, 05:29 PM   #1
Smoothsmoke
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Default 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.
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Unread 03-09-2011, 05:43 PM   #2
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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
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Unread 03-09-2011, 05:53 PM   #3
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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.
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Unread 03-09-2011, 05:58 PM   #4
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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.
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Unread 03-09-2011, 06:03 PM   #5
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If you must separate (I wouldn't), cut it so you have the flat and the point as your two pieces.
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Unread 03-09-2011, 06:10 PM   #6
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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.
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Unread 03-09-2011, 06:12 PM   #7
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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.
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Unread 03-09-2011, 06:24 PM   #8
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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.
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Unread 03-09-2011, 06:30 PM   #9
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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.
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Unread 03-09-2011, 06:36 PM   #10
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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.
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Unread 03-09-2011, 06:46 PM   #11
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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
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Unread 03-09-2011, 08:05 PM   #12
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Separate the flat and point, split each - cook half, freeze the other. It's not ideal but it will work fine.
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Unread 03-09-2011, 08:22 PM   #13
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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.
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Unread 03-09-2011, 09:22 PM   #14
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Quote:
Originally Posted by Smoothsmoke View Post
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...
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Unread 03-09-2011, 10:31 PM   #15
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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.
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