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Brisket

post #1 of 11
Thread Starter 
Hello Smokers
I'm trying to figure out how to fit a 10lb packer brisket on a vertical smoker that is only 15" wide any and all help would be greatly appreciated
post #2 of 11

Separate the flat from the point, or cut it in half would be my first solutions.

post #3 of 11
Thread Starter 
Would it work if I bent it up like a camel hump
post #4 of 11
Quote:
Originally Posted by Tuckola View Post

Would it work if I bent it up like a camel hump


Give it a try,,ya never know

post #5 of 11
Thread Starter 
If I separate the point from flat should I put the point on the center of the flat to keep it from drying out
post #6 of 11
Thread Starter 
Ok if this is never going to fit what is the best way to make just the flat. I'm using a vertical propane smoker
post #7 of 11
How long is the brisket? If its just an inch or two longer, just lop it off and throw it in the beans. If you're just going to smoke the flat, than rub it down with some salt and pepper and throw it on the smoker. At 160-170ish wrap it up in foil and let it finish. Start probing around 195 and when it gives little to no resistance you're good. Just make sure you probe it in multile places and all the way through. (I had a flat, fatcap down, that probed like butter. I pulled it and when sliced the lower 1/4" was just a little tough.) Also, a lot of folks like to make Burnt ends from the point so may try smoking them separate and doing that. Good luck and enjoy!!

Lance
post #8 of 11
Just build a bigger smoker!
post #9 of 11
I had the same issue my first real brisket. I just cut in half and did half on each shelf. Not sure if it made much difference, but I did fat side up on top and fat side down on the bottom. Turned out great, thanks to help from here.
post #10 of 11
Quote:
Originally Posted by CrankyBuzzard View Post
 

Separate the flat from the point, or cut it in half would be my first solutions.

 

What Cranky said ^^^^^^^

post #11 of 11

On Big Green Eggs, which have fairly small cooking areas, we always place a tin can (such as a coffee can) on it's side and in the middle of the grate. The brisket is placed over this "hump" and is shortened quite a bit.

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