Wife bought me a 30 inch masterbuilt electric smoker for christmas and after 3 smokes I absolutely love it. The only downside is the width of the racks. I bought a full packer brisket at Sam's and am wondering what is the best way to fit it in.

Should I remove the point from the flat or just trim enough of the flat away that it fits on the smoker?

Any suggestions or pointers are welcome as this is my first brisket.

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Posted by Dam Guide

Member since Sep 2005

15511 posts

Posted on 1/18/17 at 10:16 am to tiger rag 93

Cutting the flat and point separate is done a lot when you don't have the room for a full packer. You can pull them based on their own temps too.

Get an AMNPS for your masterbuilt so you don't have to use that shitty chip drawer anymore.

This post was edited on 1/18/17 at 10:17 am

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Posted by AlxTgr

Kyre Banorg

Member since Oct 2003

81631 posts

Posted on 1/18/17 at 10:18 am to tiger rag 93

quote:
Should I remove the point from the flat

I think so, but many people don't. Heck, I only buy flats since the ones at Sam's are so good.

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Posted by LSUsmartass

Scompton

Member since Sep 2004

82365 posts

Posted on 1/18/17 at 4:31 pm to Dam Guide

quote:
Get an AMNPS for your masterbuilt so you don't have to use that shitty chip drawer anymore.

Which one specifically would you recommend?

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Posted by LoneStarTiger

Lone Star State

Member since Aug 2004

15945 posts

Posted on 1/18/17 at 7:55 pm to tiger rag 93

I used an old iron skillet instead of the tiny chip tray, and use chunks of wood instead of chips, and get good smoke with little to no need to add more wood

I also learned the hard way that the thermometer on the outside (I have a propane one) ain't worth a shite

This post was edited on 1/18/17 at 7:57 pm

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Posted by Martini

Near Athens

Member since Mar 2005

48847 posts

Posted on 1/18/17 at 9:26 pm to LoneStarTiger

I got this for Christmas. Haven't done a brisket yet but it gets a bit strong for chickens. And only use 2 ounces of wood.

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Posted by convertedtiger

Baton Rouge

Member since Aug 2010

2786 posts

Posted on 1/19/17 at 10:02 am to tiger rag 93

You can also get the cold smoking attachment for that grill and just fill it with chips instead of the tiny chip tray. Also, If the brisket does not fit whole, yeah seperating it is a good option. Get a good digital temp probe and probe both pieces. Are you wanting to do burnt ends?

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Posted by tigerfoot