Forgot to ask....is it ok to cut the thing in half (point and flat separate) while smoking? You'd think whoever designed the MES 30 would have known someone would want to do a whole brisket; no?
Edited by SmokeItIfUGotIt - 8/28/13 at 12:01pm
yeh you can separate it before the cook or during the cook. as for the whole brisket with a MES30..im sure they figured if youre buying a small electric youd pick a brisket that fits it. hahaha.
Since You didn't list the size, I too have a MES30 and a full packer is too much for it. When rubbing for the reefer the night before I locate the grain's direction on the flat. I cut the corner off enough to allow it to fit in the smoker. It also garantees the perfect cut against the grain when done cooking without having to think about it. The cut off portion I have always used for chili. Brisket is the perfect meat for chili.
As to seperating the point and flat near the end of cooking, its not unusual at all. Personally I see it all as brisket and slice it as such, but those point pieces when cooked in sauce are ok too. Maybe its the name I don't like, burnt ends..... But its still all brisket to me.
Good luck with your smoke, remember anyday you smoke is a beautiful day!
doesnt matter how you get it in there...just get er in! lol.
The only way to make a bad brisket? Undercooked and tuff or too much smoke too fast...... But I have never had one that wasn't finished off!
I have one out to put on tomorrow for Sunday and Monday, maybe...... LOL.