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Cutting brisket prior to cooking

post #1 of 6
Thread Starter 
May not have the people to eat or time to cooka whole brisket. Would it be ok to quarter it and cook half the flat end and half the thick end almost like cooking two roasts? Would that ruin the meat?

Probably get flamed for even suggesting it but it's a real problem re: time and small amount of people and I want to have some lean (boo) and some fatty (yea!) cuts...
Edited by fishacura - 1/31/15 at 5:43am
post #2 of 6

It can be done that way. However I would cook all of it and freeze the leftovers for later.

Happy smoken.

David

post #3 of 6
Thread Starter 

UGH!  Looks like it didn't matter.  They only had the flat....AGAIN.  3rd place  I looked.  Gotta order or find a good butcher I guess.  So now it's lean/dry cut I guess for my first smoke.  But I'll press on and make the best of it!

post #4 of 6
Quote:
Originally Posted by fishacura View Post
 

UGH!  Looks like it didn't matter.  They only had the flat....AGAIN.  3rd place  I looked.  Gotta order or find a good butcher I guess.  So now it's lean/dry cut I guess for my first smoke.  But I'll press on and make the best of it!

You will do fine. Remember to post a Qview.

Happy smoken.

David

post #5 of 6
Thread Starter 

I will do so.  Thanks to everyone for being kind, understanding of "dumb" questions and helpful.  Appreciate it.  While I was out I picked up some Italian sausage so I'll give that a whirl too!

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

I will do so.  Thanks to everyone for being kind, understanding of "dumb" questions and helpful.  Appreciate it.  While I was out I picked up some Italian sausage so I'll give that a whirl too!

We all started somewhere. Remember the only dumb question is the one you didn't ask.

Happy smoken.

David

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