smoker not big enough for a flat and point brisket

trinitystone

Newbie

Original poster

Jul 6, 2011

9

10

• May 24, 2012

• #1

Getting ready to smoke a brisket for Father's Day and the whole brisket (flat and point) won't fit onto one rack in my smoker.  Any tricks?  Just separate the flat and point?  Will cook times vary on both?  Looking for expert suggestions.

 

diesel

Smoking Fanatic

Apr 29, 2008

594

28

Powhatan, Virginia

• May 24, 2012

• #2

Sounds like you need a bigger smoker.   Can you let the brisket rest in the fridge for a day or so to loose some water weight?  It will shrink some that way.  Exactly how much more room is needed?  Have you ever cooked a brisket before?

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• May 24, 2012

• #3

Separate the point from the flat if you have to to make it fit.  The point typically gives you a higher temp reading than the flat will, so yes, there will be different times for each piece to smoke.  However, I smoke my briskets in 1 piece and only use the reading off the flat, ignoring the point.  When the flat is done, the point is done.  There is enough fat content in the point to not dry it out anyway.  We make burnt ends or chopped beef out of the point while slicing the flat. 

 

trinitystone

Newbie

Original poster

Thread starter

Jul 6, 2011

9

10

• May 24, 2012

• #4

I've smoked quite a bit but i'm using an electric cabinet style instead of my offset for this smoke.
 

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• May 24, 2012

• #5

How big is the brisket and what kind of electric smoker? I did a 16 lb in MES 40...had to lay it in there diagonally to get it to fit! 

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,851

3,937

Florida

• May 24, 2012

• #6

Try Alesia's method if that doesn't work then separate the point and flat and when the flat gets done make burnt ends with the point. Cook times will be different but if doing burnt ends that doesn't matter much

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• May 24, 2012

• #7

You can either separate the point from the flat or also people will fold the brisket over on itself to make it fit in the smoker as well. I've never tried this but I  guess it works pretty well.

 

Last edited: May 24, 2012

trinitystone

Newbie

Original poster

Thread starter

Jul 6, 2011

9

10

• May 24, 2012

• #8

Thanks for the input.  I have a Masterbuilt 30" that i was going to smoke it in.  We'll see how it fits before i cut it up and will probably do a test run in the next week or so to see.

You guys are a great wealth of knowledge!