Brisket the second go around

bapgolf20

Newbie

Original poster

Jun 21, 2015

8

10

Evansville,in

• Jan 25, 2017

• #1

I have a 10 lb brisket, I don't believe it will fit in my smoker, any issues with cutting it, dos or donts with cutting also plan on starting at 180 till internal reaches 160 internal then go up to 240 and wrap till I reach 200 internal, thoughts and opinions and this method, second time doing brisket didn't cook long enough last time

 

ab canuck

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Nov 20, 2016

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Alberta Canada

• Jan 25, 2017

• #2

You will be fine to cut it. Is it a flat or whole brisket? 

 

bapgolf20

Newbie

Original poster

Thread starter

Jun 21, 2015

8

10

Evansville,in

• Jan 25, 2017

• #3

Whole

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Jan 25, 2017

• #4

If it's a packer you can seperate he Point from the flat.

Not sure why you want to start low. It's going to take you quite some time to get to 160 with the smoker at 180.

Keep in mind if you want to slice an internal temp of 200 may be to high, especially for the flat. I'd start probing the flat around 185. When a toothpick goes in like your probing warm butter you are done.

Since you need to seperate the point might as well make burnt ends too.

 

bapgolf20

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Thread starter

Jun 21, 2015

8

10

Evansville,in

• Jan 25, 2017

• #5

Would going high temp and heavy smoke work better at first then lowering at 160

 

hardcookin

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Aug 13, 2015

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Northeast

• Jan 25, 2017

• #6

Not really understanding why you want to smoke at 160.
Usually low and slow the smoking temp is usually 225.
I smoke all my briskets at 275 or 300 and really haven't had any problems.
The main thing is cooking the brisket to probe tender

 

sirsquatch

Fire Starter

Oct 24, 2016

36

47

Northern Va

• Jan 25, 2017

• #7

How close is it to fitting in your smoker? If you wrapped a brick or something and put it under the middle could that make it small enough to fit? I also agree with smoking at 225-275.

 

SmokinAl

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• Jan 26, 2017

• #8

I agree on smoking it at 270-280.

They get done much faster & are just as tender & juicy.

As Case said you can separate the point & flat if it a packer, or you can take a piece off the small end to make it fit.

Al