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Brisket Placement Question? (To cut or not to cut)

post #1 of 6
Thread Starter 

Hiya!

 

I got a 6.33 lb (3 inches thickest part, 2 inches flatest part) that will just fit in my MES 30 if I put it diagonally on the rack, almost touching the back/side but not quite.    Is that an ok way to do it since it will shrink back a little from the walls of the smoker?   Or should I cut it in half and put it on 2 racks?

 

I will eventually move it into the drip pan and foil the whole thing.

 

 

Thanks!

 

 

Oh, and sorry, one more question.  When you put it in the drip pan and cover with foil, do you wrap around the temp probe?  Or do you take the probe out and stick it back in through the foil?

post #2 of 6

I don't have an MES but briskets shrink about 30-40% so you'll be fine on one rack.

 

Wrap the meat in the drip pan without the probe then stick the probe through the foil back into the thickest part of the roast.   

post #3 of 6
Thread Starter 

Perfect.   Thanks so much.  :icon_biggrin:

post #4 of 6
Good luck on your smoke ,have fun and . . .
post #5 of 6
Thread Starter 

Thanks, I will have fun!     

 

I have a crew of 'flexible testers' coming over on Saturday.    They will get there around noon for some board games, and know to expect dinner any time between 3-7ish pm.    :icon_lol:      I'll have it in the smoker by about 5 am to make sure I have lots of time.

 

Gonna go with some Dutch's Wicked Beans as well, and Chipotle Corn Muffins.   Coleslaw too.

 

Was thinking of adding an effortless additional protein.    Ham Sausage maybe?   I've done Italian Sausage and they were....ok.    I just don't think I love Italian Sausage.   But they sure were an effortless add in.

post #6 of 6
Thread Starter 

Thanks to everyone for their help.    Posted a full description in another thread.

 

http://www.smokingmeatforums.com/t/233402/first-brisket-a-success-w-q-view

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