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Smoking beef brisket question?

post #1 of 5
Thread Starter 

Has anyone tried separating the point and flat sections of a brisket before smoking, and then smoking both pieces in the same smoker. Would that cut down the time of the smoke, since each piece will only weigh about 5-6 lbs as opposed to 10-12 lbs for a whole brisket. This may cut down the smoking time to 6-8 hrs vs 12-14 hrs. What about burnt ends? What do most of you guys do for burnt ends?

 

thanks,

Frank

post #2 of 5
Hey frank
I have not done this myself , so I'm no expert , but I've read up on it a lot and there are lots of folks who do this. I would not hesitate.

http://www.smokingmeatforums.com/newsearch?search=Splitting+brisket
post #3 of 5

Here is a link here on SMF....and has pictures.  I think this may help!

 

Kat

 

http://www.smokingmeatforums.com/a/brisket-separation-technique

post #4 of 5
Thread Starter 

Thanks Kat for the separation of point and flat information. Have you ever cooked a brisket separated like this and would the cooking times be shorter. I uusally get my WSM at 250 F and do most of my smokes at this temp. How do you do burnt ends?

 

Thanks,

Frank

post #5 of 5
Quote:
Originally Posted by SmokingFrank View Post

Thanks Kat for the separation of point and flat information. Have you ever cooked a brisket separated like this and would the cooking times be shorter. I uusally get my WSM at 250 F and do most of my smokes at this temp. How do you do burnt ends?

Thanks,
Frank

When I've done burnt ends I separate the point from the flat at like 195 IT. I then cut the point into small 2x2ish inch cubes and reapply the rub. Then they go back on the smoker and cook for a maybe couple more hours, or till they look like burnt ends. I can tell when they are done because I end up sampling them from time to time right off the grill. Just give em a go, you won't ever be sorry for making burnt ends.
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