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Brisket question

post #1 of 6
Thread Starter 

Hey folks.....I want to do my first brisket in a WSM 18.5. The problem is, the briskets that are available, are too big to fit into the smoker (Lengthwise)....is it all right to cut the brisket in half (Freeze the other half) to make it fit or is that a Smoker sacrilege? Thanks

post #2 of 6
I waa curious about this as well!
post #3 of 6
Quote:
Originally Posted by Shadowhawk View Post

Hey folks.....I want to do my first brisket in a WSM 18.5. The problem is, the briskets that are available, are too big to fit into the smoker (Lengthwise)....is it all right to cut the brisket in half (Freeze the other half) to make it fit or is that a Smoker sacrilege? Thanks

Ya can separate the point & flat if it's a packer , if ya have to trim a little after that..... no biggie ! If not a packer ya can still trim it ! Or ya can smoke it whole if a packer & trim too.... Make some burnt ends outta the trimmings ! Then ya could have the option of smoking both together if ya decide to separate or just trim it up, either way... If ya do separate the point and flat & smoke together then I'd recommend the flat on the top rack & point on the bottom as generally your flat will probably get done before your point.... Save ya from having to take the top rack off to get to the flat..... I'am not gonna elaborate on how I know this, biggrin.gif But experience has taught me a few lessons !
post #4 of 6

Or if it's a flat go ahead and cut it in half and freeze half as you thought.

post #5 of 6
Thread Starter 


I'm a newbie and a little slow on the uptake....what's a "packer"? 

post #6 of 6
Quote:
Originally Posted by Shadowhawk View Post


I'm a newbie and a little slow on the uptake....what's a "packer"? 

It's a whole brisket ! A whole brisket has two sections, the flat & the point !
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