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Brisket Question

post #1 of 5
Thread Starter 

Hey guys, I bought a packer brisket that is 20" long and my GOSM racks are only about 14".  Has anybody cut a large brisket in half before and what might I face in smoking this hunk of love?  I'm thinking of placing the half with the point on the top shelf and monitoring both of them internally.  Any comments on a low & slow timetable for serving dinner around 6pm?  Gene

post #2 of 5

Gene....  no hard and fast rule...   Are you taking the IT to 190 ish or 205...  Probably 16-20 hours ....  depends what temp it's cooked at....    Dave 

post #3 of 5
Thread Starter 

I'm thinking of taking it to around 200-203.  I don't want it to turn into pulled beef.  Does that timetable work the same for two pieces of 5-6 lbs each? 


I've read that some people take it to 150-160ish and put it in the oven to finish.  Pull it out and faux cambro it for a couple of hours before slicing and serving.  Gives time to make "burnt ends" from the point.  My friends will start arriving around 4pm and I expect to want to eat around 5 or so.

post #4 of 5

Temperature readings are the only true way to measure when stuff is done.....  

post #5 of 5
Thread Starter 

I guess that's true, Dave.  Thanks.

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