May sound dumb, but here goes. If I have a 12 lb brisket and therefore looking at 14 hrs or more to smoke, what if I cut it in half and smoke 2 pieces on separate grates? Does that cut down the required time ?
length of smoke for brisket
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It probably wouldnt make much of a difference. The thickness of the meat is what it is and thats what matters. You're better off leaving it in one piece. If you want to speed up the cook time some use the Texas crutch to get through the 165 degree stall quicker. You can also cook at a bit of a higher temp. I always do mine at 225, but I know some people smoke their briskets at 300, pull them off when the meat hits 185, foil them and put them in a cooler for a couple of hours. I have never been brave enough to try the higher temp cook myself.
Sota- Im surprised by this. I need to read the article. Do they cut the brisket down in thickness? I always thought that when I had a smaller brisket it cooked quicker because it was thinner than the big fattys, besides also being just part of the brisket.
You're right about the thickness. I see on here people cutting them in half, but Garys article explains that it won't make much of a difference because of the thickness.
After rereading my original post I see that it was misleading. I referenced Garys article to show that cutting in half to save time was a misconception.
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We never have to much leftover we make hash, sammies, burnt ends and more sammies! It's like cooking for half the week or so. You need good smoked food for lunch as well right?