Today I was going to pick up a 7-8 lbs brisket for the smoker but the smallest the store had was 12 lbs. Since I'm not wanting to do a 16+ hours tomorrow I passed and will do something else. However my question to the group for future reference is can I cut one of the larger 12+ lbs in half lengthwise making 2 smaller "packer brisket". I'm thinking if I do this it will lead to a shorter cook time. If anyone has tried this please let me know if it works or if I am just dreaming and hoping. Thanks.
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only large briskets
- Thread starter jweyer16
- Start date
Bigr314
Babbling Farker
I agree, raise temp to 275- 300
Westx
is Blowin Smoke!
Totally agree.
Definitely try hotter cooking for the bigger meats. I did a 26lb brisket in just over 6hrs memorial weekend. I still use lower temps, but cooking trying the higher ones is fun too.
Badhabit
Knows what WELOCME spells.
I did my first ever brisket last weekend and after lots of looking on here, I went for the higher temp. 18lbs took me 10 hrs at 300. I thought the taste test was great. It is in the freezer for this next weekend
H
H
I didn't know they made 7-8 pound briskets. Maybe a flat only. That's too bad because that's the worst part of a brisket. If you want brisket, commit to cooking a whole one with the point and enjoy it. Time and temp is the key to bbq but if you don't have the time and aren't willing to commit to the higher temp then choose a different meat to cook.
Dweverett
is One Chatty Farker
Agree with going hotter but yes, you can split it lengthwise as well. I don't think I've ever seen a full packer as small as you were looking for though. Flats -- definitely but in the 12lb range is the smallest I've seen for a full brisket. Then again, here in CT it's hard to find briskets
scrub puller
Knows what a fatty is.
Yair . . .
I cut our briskets into around four pound pieces. . . theres just the two of us and I think the meat is better frozen fresh and just cooked as needed.
A lot of folks get precious about brisket but it is just another cut of meat.
One of the contestants in a national cooking comp over here cooked a brisket in four pressure cookers in about three quarters of an hour . . . it rated very highly with the international judges.
Cheers.
I cut our briskets into around four pound pieces. . . theres just the two of us and I think the meat is better frozen fresh and just cooked as needed.
A lot of folks get precious about brisket but it is just another cut of meat.
One of the contestants in a national cooking comp over here cooked a brisket in four pressure cookers in about three quarters of an hour . . . it rated very highly with the international judges.
Cheers.
I like to do my briskets (aka - "just another cut of meat") close to 300 degrees. I'm done in about 8 hours- and 2 of those hours are the meat resting peacefully on the counter- not realizing what's fixing to happen to it.
I grab the pack that I like best - 13 to 15 lbs - works out just dandy. (I don't do monster briskets- unless we have a big family get together)
I grab the pack that I like best - 13 to 15 lbs - works out just dandy. (I don't do monster briskets- unless we have a big family get together)
pjtexas1
somebody shut me the fark up.
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- Texas Pete
I buy small 7lb-8lb briskets when I can find them. I'm the only one left at home that eats beef. If you watch some Louie Mueller videos they like them under 9lbs. It's not unheard of. If I have a 15lb one I'll cut it lengthwise. Don't recall the cook time being cut in half but it should help.
KevinJ
somebody shut me the fark up.
This was the last one I cooked (12lbs), cooked at 300, wrapped in BP after 4hrs and was probe tender at 6.5hrs, this is what it looked like when I pulled it for resting.
m-fine
is One Chatty Farker
A 7 lb packer brisket is called veal.
I don't like soggy wet non-bark so I don't like to wrap mine. That means 16+ hours in a high airflow stick burner is going to dry it out. Therefore, I adjust the temperature to get big cuts done faster. I don't do the 4-6 hour hot cook, but I want them done in 8-12.
I don't like soggy wet non-bark so I don't like to wrap mine. That means 16+ hours in a high airflow stick burner is going to dry it out. Therefore, I adjust the temperature to get big cuts done faster. I don't do the 4-6 hour hot cook, but I want them done in 8-12.
jermoQ
Babbling Farker
This was the last one I cooked (12lbs), cooked at 300, wrapped in BP after 4hrs and was probe tender at 6.5hrs, this is what it looked like when I pulled it for resting.
That is some shiney butcher paper
. Anyway, it looks tastey!What he said! I like low and slow too but if bigger is all you got and not the time, crank up the heat
KevinJ
somebody shut me the fark up.
I always use a baking pan lined with foil to keep things from getting messy on the counter while the Brisket is resting and I will wrap foil around the BP once I get an IT below 150 if I need to hold it longer before putting it in the cooler with towels.That is some shiney butcher paper
