Smoking brisket

squish

Smoke Blower

Original poster

Jul 16, 2012

78

11

Lowville N.Y.

• Mar 3, 2013

• #1

HELP!!! I have cooked alot of different stuff and have smoked a few things,i decided today i'd do a brisket & until i stumbled across it here today i did'nt realize that you are supposed to separate a brisket,being that the whole brisket would'nt fit in my smokey hollow i cut it in to 3 pcs,smoking 2 & froze 1(the bigger,thicker end).How bad did i screw this  up? i'm sure that it will still be edible.

 

forluvofsmoke

Smoking Guru

OTBS Member

Aug 27, 2008

5,170

409

• Mar 3, 2013

• #2

Looks aren't everything with a whole brisket, as you'll slice it to serve, or pull it if you're really creative on cooking technique. Also, burnt ends can be made from the point muscle (the thickest end).

It will cook up fine when cut into smaller pieces. Just don't push the smoke chamber temps too much...stay around 225* and probe for internal temps after a couple hours and stop cooking at 180* or so for tender slicing. Foil and wrap in towels to rest those smaller pieces for at least 1 hour before slicing.

Smoke on!

Eric

 

smker

Meat Mopper

Dec 23, 2012

247

29

N, IOWA

• Mar 3, 2013

• #3

i have more tender brisket at 200 for the IT range,  age and diet of the beef has a big influence on that too.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Mar 4, 2013

• #4

I have separated point from flat, but Chef Jimmy told me to just cut it in two. Time in the smoker is really all you will see from the different pieces. Check out my post.

http://www.smokingmeatforums.com/t/117521/super-bowl-brisket

 

squish

Smoke Blower

Original poster

Thread starter

Jul 16, 2012

78

11

Lowville N.Y.

• Mar 5, 2013

• #5

Well it's been a busy week already,but tried some lastnite and it was good,the wife even said it was good all by it self! at my house that is saying something!My wife is extremly picky!I'm taking the flat to work today to slice for sandwiches,w/coleslaw!