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First time brisket but went to BIG.......!

post #1 of 13
Thread Starter 
OK, I have been wanting to do a brisket for awhile now and decided to jump in finally, BUT when I was looking at them my stomach was telling me go bigger so I ended up with a 13 LB 20" long brisket. Problem is my smoker is only 15 inches wide! So my question is can I cut this piece in half? I would also like to try some burnt ends as well if anyone has any input on that process?....An help wouls be great guys and I will post some views starting tommarow morning.
post #2 of 13
Thread Starter 

post #3 of 13

LOL... sure ya can......... I have to trim mine to get it my MES30 most of the time. What I trim off I chop fine and freeze for chili meat. Brisket makes the best chili!

 

You'll be ok. Remeber it will shrink some while cooking also.

post #4 of 13
You can separate the point from the flat. Since you want to do burnt ends you''ll end up doing that anyways.
post #5 of 13
Thread Starter 
Point from flat? I am alittle new at this sorry....oh and please tell me alittle more about burnt ends? How do I go about making them
post #6 of 13

There is a great article here on separating a brisket.  Use the search function.  Good luck...

post #7 of 13
Thread Starter 

OK so I ended up cutting in half.  Now one end is flat and the other looks like a roast.  If I start low and slow at 225 for few hours can I crank it up to 260/70 to make up some time without hurting anything>?   I do plan on foiling around 165 with a mop till 198 or so.  I will be getting up around 4am to get her going just in case its low and slow all day   I will also be doing some mac and cheese to keep me busy...oh yeah

post #8 of 13
I did a quick search and found this.... http://www.smokingmeatforums.com/t/94908/separating-a-brisket

here's some more to look at http://www.smokingmeatforums.com/newsearch?search=separating+a+brisket

good luck tomorrow... ohhhhh.. do a search for burnt ends... you'll find hundreds of threads....
post #9 of 13
Thread Starter 

Thanks JakD for the info.  I wish I read that a half hour ago as I cut it dead in half.  Oh well next time I guess.  My next question is fat side up or down on smoke?

post #10 of 13
myself... I do fat up so it renders down onto/into the meat....
post #11 of 13
Thread Starter 
Well I have decided to try the faster way I think as I dont feel like staying up all night. So im gonna start at 225 and slowly raise to 275 or so. Guess time will tell....
post #12 of 13
Thread Starter 

Well its on and started it at 250 for half hour then bumped down to 225-30.  I am still debating on going to 275 with it so I can make the supper crowd I have coming.  I have read a few posts on here about people doing it at 275-300 and still coming out great????......Anyone up and at em like myself with any suggestions on that process?.

post #13 of 13

Any pics?  How did it turn out?

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