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Smoked Brisket question
Posted on 12/26/19 at 8:05 pm
Posted on 12/26/19 at 8:05 pm
I'm smoking a brisket on Saturday. Typically I get a point that is in the 5 lb range and have been successful as far as me and the family are concerned. Smallest the store had was a 7 lb point.
While I understand it is the same meat, my question is about the size. I have a MES 30" and the point is a bit bigger than the rack. Do I cut it in half and place on two racks or just let the edges curl up the side of the smoke box (would probably be about 2" or less of curl on each side)? If cut in half, do I cook it as if it was 3 lbs or the total 6 lbs after trimming. Yes, I have a probe and will cook to temp of about 202, but I like to use the 1.25 hr per pound guide to estimate how early I need to put it on.
TIA, Merry Christmas and Happy New Year to the FDB.
While I understand it is the same meat, my question is about the size. I have a MES 30" and the point is a bit bigger than the rack. Do I cut it in half and place on two racks or just let the edges curl up the side of the smoke box (would probably be about 2" or less of curl on each side)? If cut in half, do I cook it as if it was 3 lbs or the total 6 lbs after trimming. Yes, I have a probe and will cook to temp of about 202, but I like to use the 1.25 hr per pound guide to estimate how early I need to put it on.
TIA, Merry Christmas and Happy New Year to the FDB.
5
Posted on 12/26/19 at 8:23 pm to Geaux-2-L-O-Miss
Cut off what won't fit and grind it with some chuck for burgers.
Posted on 12/26/19 at 8:23 pm to Geaux-2-L-O-Miss
quote:
Do I cut it in half and place on two racks or just let the edges curl up the side of the smoke box (would probably be about 2" or less of curl on each side)?
I would trim enough from the thin end to fit. It sounds like 4" or less would do it. Don't cut it in half. I used to have a 30" MES and I got a 40" for this reason.
This post was edited on 12/26/19 at 9:05 pm
Posted on 12/26/19 at 8:48 pm to Geaux-2-L-O-Miss
Just shorten the thin end.
Posted on 12/26/19 at 9:15 pm to Funreaux
3 great answers that are so easy and correct I could not think of it. 
Thank you, because i really didn't think of that.
Thank you, because i really didn't think of that.
Posted on 12/26/19 at 9:53 pm to Geaux-2-L-O-Miss
I’ve never seen the point sold in a store.
I’ve only seen the flat sold in a store.
Or the whole packer.
Where did you find just the point?
I’ve only seen the flat sold in a store.
Or the whole packer.
Where did you find just the point?
Posted on 12/26/19 at 10:11 pm to SmokedBrisket2018
Well, I just assumed it was the point since it has a pointed end (I'm not a butcher) and I've always assumed that the flat was the bigger portion of a packer which I understood to be 16-20 lbs for a whole packer (therefore if under 7 lbs I would think it is a point (smaller portion)). Just pulled the cryovac out of the can and all it said was beef brisket. So it might not be a true point but it is a brisket which I assumed to be the point. If I'm incorrect in my terminology please explain because I obviously don't know as I have stated that I have made several assumptions on the actual cut. Based on your user name I would hope that you can point me in the right direction.
Posted on 12/26/19 at 11:43 pm to Geaux-2-L-O-Miss
Trim it and slap those trimmings on the edges. Then enjoy some fully rendered burnt ends half way through the cook.
Posted on 12/27/19 at 7:29 am to SmokedBrisket2018
I got one for Christmas dinner by just asking the butcher to separate the point from the flat and just sell me the point, as I only expected to be feeding 3-4 people and didn’t have use for his smallest, which was over 10 pounds.
Surprisingly, he did just that. I got a 6 lb point for just over $30.
Surprisingly, he did just that. I got a 6 lb point for just over $30.
Posted on 12/27/19 at 8:45 am to Geaux-2-L-O-Miss
The flat is what he has cut into (below). The point is the big hunk of meat on top. I've seen only whole packers and flats for sale. The flat can dry out on you. The point tends to be fatty/moist.
Pics are from the Amazing Ribs brisket recipe page. Great source of info.
Posted on 12/27/19 at 9:13 am to Geaux-2-L-O-Miss
Twenty 49 gave a good example.
This is a flat, showing no fat.
Sliced flat.
Sliced point end of packer brisket which includes a portion of the flat on the bottom. The point has much more fat and marbling.
This is a flat, showing no fat.
Sliced flat.
Sliced point end of packer brisket which includes a portion of the flat on the bottom. The point has much more fat and marbling.
This post was edited on 12/27/19 at 9:16 am
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