Please don't tell me I screwed up !!!!

Discussion in 'Beef' started by mls, Sep 15, 2007.

  1. mls

    mls Fire Starter

    Hit the met dept today and they had a special on Sirloin Pork Roast for $1.00 lb so I bought a half dozen. While I was there I also bought a 14 lb brisket at $2.38 lb and some spares at $1.69 lb to smoke tomorrow. I've got the brisket, a slab of spares and 1 of the roast rubbed down and in the fridge now. Here's what has me worried.

    The brisket was way to long to fit in my GOSM vertical so the butcher suggested I cut it in 2/3 and 1/3 then smoke it on 2 racks along with the roast. I did and will now have a smoker full. Did I screw it up by cutting it. I cut about 1/3 off the thick end and will put it on a rack with a roast then the rest of the brisket on the other rack and a slab of spares on the 3rd

    I've got a thermometer with dual probes so I can watch the temp on each piece and I'll do a 3-2-1 on the ribs. I hope I didn't ruin a nice piece of meat by cutting it. Did I???? Thanks

    Mike S.
  2. flash

    flash Smoking Guru OTBS Member

    I am by no means a pro with briskets but being they sell them in varying poundage, I can't see the harm in cutting it smaller. Sometimes you have to make do with the bounderies of your smoker. If it means trimming something, so be it.
  3. deejaydebi

    deejaydebi Smoking Guru

    Hi Mike -

    Not to worry! It'll cook up nice no matter what you did to it. Think of it like buying Corned beef at the store they're often tiny little hunks not the whole thing. Did that make sense to you? Looks a bit confuzzled to me. [​IMG]
  4. richtee

    richtee Smoking Guru OTBS Member

    Don't see how... only question I can think of would be fat distribution. If one part ended up with too little fat attached, it might be a bit dry. If you suspect this, lop a chunk off the fattier portion and toothpick it to the other, or top the leaner portion with bacon strips. Yum.
  5. mls

    mls Fire Starter

    Thanks a lot to all. Now I can get some sleep tonight. There is plenty of fat so that shouldn't be a problem. The only other time I've done a brisket, it was a flat instead of a packer and I laid bacon on it because there wasn't a lot of fat and it came out great. Don't think I'll need to do that with this one. Thanks again.

    Mike S.
  6. richtee

    richtee Smoking Guru OTBS Member

    Pleasant dreams <About BBQ!>

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