Panic!!!

Is this a full packer brisket with the point and the flat? If so you could remove the point from the flat before you cook it to save room in the smoker.

Is it a full packer or just a flat 

Ross is correct.

I had this same issue a few years ago.  Seperate the point from the flat.  It will fit just fine then.

It also makes it easier to make burnt ends later.

Good Luck and don't forget the Qview!!!!!

It's no biggie to cut it down to a size that will fit into your smoker. Just remember that next time and buy a smaller one.

Great timing...I was just talking to Scooper about this exact problem...Take a look...JJ

http://www.smokingmeatforums.com/t/114247/brisket-question-for-a-mgs-30#post_734657

Like they said separate the point from the flat.

Sounds like the problem is not Height but Length...Removing the Point will not make a Packer Shorter, just thinner...Cut it where the Point ends and then you will have two pieces with different thicknesses and cooking times or try the Semi-cut Folding Method I describe in my previous post to Scooper...Hope this clears up any confusion...JJ

Quote:

Originally Posted by Chef JimmyJ 

Sounds like the problem is not Height but Length...Removing the Point will not make a Packer Shorter, just thinner...Cut it where the Point ends and then you will have two pieces with different thicknesses and cooking times or try the Semi-cut Folding Method I describe in my previous post to Scooper...Hope this clears up any confusion...JJ

Chef I don't mean any disrespect, but separating the point & flat will shorten the overall length by 4 to 6 inches. The point goes the whole thickness at the point end and about 4 to 6 inches into the overall length. No it's no a lot but 4 to 6 inches may be enough to fit it in the smoker.

OK, I see where you are coming from now.  Hard to visualize for a bit there.

Good luck and good smoking.

Al my Brother, no way you could disrespect me with anything you add...I see your point. I have usually just cut straight across to keep even thickess across the whole packer...Your way will work too ...JJ

Quote:

Originally Posted by SmokinAl 

 

Chef I don't mean any disrespect, but separating the point & flat will shorten the overall length by 4 to 6 inches. The point goes the whole thickness at the point end and about 4 to 6 inches into the overall length. No it's no a lot but 4 to 6 inches may be enough to fit it in the smoker.

Was in my vertical smoker.

http://www.howtobbqright.com/trimabrisket.html

What I do is carry a tape measure with me when I go shopping for packers to smoke on my WSM 18" this way I can make sure they will fit. Granted some times it is a very close fit. What I do on my MF is simply cut them to fit on the grates. I have pondered the idea of hanging 1 in the MF, but as of yet have not  figured out how.

Quote:

Originally Posted by Missed-Em 

Its a full packer, 9.5 lbs and the problem is the length.  Sounds like the folding trick may be the answer.  What kind of cooking time might I expect that way?  I will be monioring the temp but need to plan ---

I would trim most but not all of the fat out of the folded part. You will have a thick hunk of meat, I would plan on 1.5 hrs per pound plus a pad for stall of about three hours...It will never hurt to hold it in a cooler but a hungry family can Kill you!...Good luck...JJ

All good advice.  Multiple answeres that will work.  Love it! 

Quote:

Originally Posted by Flash 

 

 

Was in my vertical smoker.

 

http://www.howtobbqright.com/trimabrisket.html

Was that YOU Flash!?!...Cool video! I could see going through all that trimming for a Competition...JJ

Chef Jimmy J is right.  It's not going to cut down on length if you trim the point off.  I have not unpacked mine yet, but I can see the flat running all the way across the piece of meat. 

Here is a must read site about briskets:

http://www.amazingribs.com/recipes/beef/texas_brisket.html

The simple diagram here shows how the flat runs.

I have a 15.9 lb. I am going to put in my MGS 30 Christmas Eve.  I will set it on a grate on the counter, find the spot where the flat is even with the edge, and cut through the non-fat side leaving just enough to hold it together when I fold it and tie it.  Trimming most of the fat off of the folded part, leaving just enough to have a nice layer of it inside where it will help keep that end moist. 

Keep in mind that if you cut and fold, you no longer have intact whole muscle meat, as you will, in essence, be covering the meat's surface with another layer of meat (actually two surfaces mated together) and thus be unable to heat these surfaces though within the first few hours of cooking. Even when ideal conditions are present, there's still a chance for contamination of food surfaces and any cuts made during food prep.

Just a friendly reminder to adhere to the 40-140/4-hr guideline whenever you change the intact nature of the meat (or, as it has changed, 41-135/4-hrs...which ever you choose to use).

Eric