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Cutting a brisket?

post #1 of 9
Thread Starter 
I purchased a 10# brisket this morning. It is twenty inches long, but my smoker is only twelve inches wide by twelve inches deep. I know, great planningūüė†. Can I just cut it in half, or should I make the cut elsewhere?
post #2 of 9
I think your best bet is cut by the were the flat meets the point,across the width. Sounds like a small smoker. Another good idea is notch the flat across the grain the way you will slice when finished.
post #3 of 9
Thread Starter 
Quote:
Originally Posted by b-one View Post

I think your best bet is cut by the were the flat meets the point,across the width. Sounds like a small smoker. Another good idea is notch the flat across the grain the way you will slice when finished.
it's a vertical brinkman charcoal, I've got two shelves.
post #4 of 9
B-one's idea sounds as good as any. That's about where you change your slice direction, anyway.
Had the same problem with my MB gasser. Couldn't even do a slab of ribs without cutting them in half, but they came out just fine!
post #5 of 9

Lots Of Different Opinions on this, I ave been in the exact same situation. Find a huge Brisket, get all excited till you are about to put it on and say " What was I thinking" ???

 

If it were me, not telling you this is right or wrong, but I would probably cut part of the Flat  and leave as much of the Point and remaining Flat as I could fit on the rack, then you have a small flat too.   Just me.

 

Gary

post #6 of 9
Quote:
Originally Posted by kawboy View Post

Quote:
Originally Posted by b-one View Post

I think your best bet is cut by the were the flat meets the point,across the width. Sounds like a small smoker. Another good idea is notch the flat across the grain the way you will slice when finished.
it's a vertical brinkman charcoal, I've got two shelves.

I need to cut a hunk of flat off to fit in my 18.5 WSM and cook overnite so the hunk is breakfast!
post #7 of 9
Thread Starter 
Quote:
Originally Posted by gary s View Post

Lots Of Different Opinions on this, I ave been in the exact same situation. Find a huge Brisket, get all excited till you are about to put it on and say " What was I thinking" ???

If it were me, not telling you this is right or wrong, but I would probably cut part of the Flat  and leave as much of the Point and remaining Flat as I could fit on the rack, then you have a small flat too.   Just me.

Gary
Sounds good to me, thanks.
post #8 of 9
Late to the post but I have an MES 30 and I smoke packers all the time. First time I smoked one I wrestled with the same question.

Made a decision at that time to cut it in half so it fits on two racks of my smoker. So I have a mostly flat part and a mostly point part. The point part is thicker but less dense than the flat part. But I put them on at the same time and they finish at the same time.

Don't overthink it whack it in half and smoke it. Remember the secret

You can't screw it up
Just put it on the smoke, don't peak and take it to the toothpick tender test.

Check out my carnivorous naximus post and you should see how I cut my briskets in half
post #9 of 9
Thread Starter 
Thanks, plan on making it this coming weekend. I was hoping my only option was to buying a bigger smoker‚ėļ.
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