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length of smoke for brisket

post #1 of 11
Thread Starter 

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 ?

post #2 of 11
It is very common to cut a large brisket in half to shorten the smoke time. Type"Gary S brisket misconception" in the search bar above to find a very good article on the subject. It was written by Gary who is a very trusted source of info. Have fun with your smoke!
post #3 of 11

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.

post #4 of 11

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.

post #5 of 11

Oh ok. I read the Gary S thread (well explained). It is saying the same thing I was. You had me thinking I was crazy for a minute there Sota!

post #6 of 11
Quote:
Originally Posted by robcava View Post

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.
post #7 of 11
Quote:
Originally Posted by Sota D View Post

It is very common to cut a large brisket in half to shorten the smoke time. Type"Gary S brisket misconception" in the search bar above to find a very good article on the subject. It was written by Gary who is a very trusted source of info. Have fun with your smoke!

 


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.
post #8 of 11

Robcava , MHP I would cook whole and use my patience to do it. I have cut some and was displeased with the results .

 

 

 

Have fun and  .  .  .

post #9 of 11
Thread Starter 

Much obliged.   How much luck have you had freezing a portion after the smoke, if it's too much for our small crowd?

post #10 of 11

Freezes well , but do you REALLY think there will be any left :ROTF. . .

 

If you freeze , my best thought is in vac bags .

 

Have fun and . . .

post #11 of 11
Quote:
Originally Posted by Jarrinjack View Post

Much obliged.   How much luck have you had freezing a portion after the smoke, if it's too much for our small crowd?

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?
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