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Portioning Brisket

post #1 of 3
Thread Starter 
So I have a question that I feel a tad silly even asking about but wanting to make sure before I make a mistake. I'm wanting to make a brisket and the prices I've found at Sam's are quite good for the size of brisket you get. However, like everything at Sam's its huge. The ones I've seen in the past are usually around 20IB and honestly I don't have 30 hours to commit to it at this point in my life. haha. So I was wondering if it was possible to slice and portion the brisket length wise to where each portion would still have a flat and point. I've seen threads on this site about splitting the flat and point and cooking them separately but nothing on portioning a brisket length wise to preserve the flat and point, just in smaller weight amounts. Also in case you haven't checked Sam's before for their meat, they do a great job. You can get a 3 pack of spare rib slabs for what 2 individually would cost you from your local grocer. Well at least thats what I find here in KC. Thanks for your help in advance.
post #2 of 3
You can absolutely cut it in half to make more manageable sized roasts. I recommend separating the point front the flat, then cutting the flat in half -- across the grain.
post #3 of 3

I always shorten mine, little smoker <sighs>

 

It makes the best chili, don't forget corned beef and pastrami.

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