Brisket Advice - Cut in Half

[pfalor]

Hey guys,

I have been a long-time forum lurker and decided to give a brisket a shot. I have a pretty standard propane box smoker, and have had great luck with pork and turkey in the past. Before reading much, I cut my full packer-cut brisket directly in half, which I'm seeing now causes quite the controversy :) The brisket's starting weight was 12.5lbs, and now that it is cut and trimmed, I'd say the point piece weighs about 6.5 and the flat about 4.5. Below is a picture of the two cut and rubbed pieces.

Since the brisket is cut now, how do I modify my cooking time? Since most say around 1.5 hrs per pound, do I go by the total weight, or by the weight of the larger piece? My goal is to put it on sometime tomorrow evening, mop throughout the night, and serve around 1:00PM Sunday. Below is a closeup of the rubbed meat. Certainly not relevant, but I thought it looked beautiful.

Any other tips would be greatly appreciated, as I have talked up this brisket all week to my friends that are joining me! Thanks!

 

[irishteabear]

First, let me welcome you to SMF. Please stop by roll call and introduce yourself.

The first thing you need to remember is to cook them to temperature, not time. One piece may cook quite a bit quicker than the other one and may reach the right temperature before the other one. The last time I did brisket and cut it in half one piece was done an hour before the other half was done.

 

[the dude abides]

^^^^What she said^^^ :)

Welcome aboard

 

[pfalor]

Any more suggestions? The hickory and apple are soaked, the rub has been on for 24 hours, and I think it is about time to get this bad boy smokin.

 

[ddave]

Read these

http://www.smokingmeatforums.com/for...ad.php?t=50979

http://www.smokingmeatforums.com/for...ad.php?t=51583

http://www.smokingmeatforums.com/for...ad.php?t=51425

http://www.virtualweberbullet.com/brisketselect.html

And don't soak your wood anymore.

http://www.virtualweberbullet.com/woods.html#soak

You're gonna love the brisket.

Take your time and enjoy the smoke.

Dave

 

[pfalor]

Well, the brisket is resting in the cooler now. I pulled off the flat at 198 and the point at 195. They smell amazing, but I'm exhibiting self-control and not messing with them until the juices have redistributed. I'll post some pics once I open the foil. They were on for around 10 hrs and 11 hrs respectively.

Keeping my fingers crossed!

 

[jack2u2]

Well, sounds like you done it right. Now, if we can see a pic. No pic, didn't happen!