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A question on the brisket?

post #1 of 15
Thread Starter 
I have not seen this anywhere and I would like an answer quick so I can get a rub on the brisket.
I posted this question in a different thread but want to put it back out in front of everyone. sorry for the repeat.

Ok people. I need your assistance. This brisket is a big ol chunka meat. My brinkman verticle may not have the shelf space to hold the entire thing. Is there any detrimental effect if I slice it in half?
I will try to keep a similar thickness in both pieces of meat so that the individual pieces cook in a similar time.
Also does cutting it down to 2 smaller pieces have an effect on cooking time?
post #2 of 15
how big is it?

and is this a verticle water smoker brinkman?


d88de
post #3 of 15
Thread Starter 
12.5 lbs.
Brinkman verticle water smoker...
post #4 of 15
yeah........dummy me.......i saw your other post.......i posted a response there..........i do big briskets all the time on my same smoker........tho mine is the gourmet mode........where you can lift off the body to add more fuel or smoking wood............i don't use water in my water pan either..........river rocks........half the size of my fist........my first brisket at 10.5 lbs took 14 hours..............with water in the pan

this last one.........same size........took 9.5.......both packers from sam's club...........now wether that is from using rocks instead of water......no clue.......need to do more reasearch on that........on just THAT cut of meat........as has been stated here in several different posts.......cuts of meat WILL vary.........but THAT kind of time difference......is summin to be, as i said, further looked into..........outside weather was bout the same...........

just some other thoughts maybe, to consider on your next big smoke, wether a butt or a brisket


d88de
post #5 of 15
If you think it's too big you can always separate it, I think it will fit though
http://www.azbbqa.com/articles/brisket-trim.htm
post #6 of 15
Thread Starter 
Great info everyone. Thanks again!
post #7 of 15
Yep, like blackhawk said......somewhat. Separate the point from the flat and put the flat above the point(2 racks I assume), lay bacon on top of the flat w/the fat down on both. The steam from the point will help the flat, wrap the flat in foil at about 160 and don't wrap the point.

That is what I'd do anyway.

Good luck
post #8 of 15
Thread Starter 
Sounds good, but why the fat side down?
post #9 of 15
Fat side down will help with heat spikes-the fat will take the abuse and you won't risk damage to the meat it's self.
post #10 of 15
Thread Starter 
I see says the blind man... Thanks!
post #11 of 15
I also think that the fat juices will "perculate" up better than run down the side of the meat, just a personal pref......and my heat comes mostly from the bottom also. Save the meat, not the fat.

But Dutch nailed it.

BTW, point on bottom as it can take alot of abuse and has much more fat to render out, that is unless you like alot of fat in the meat(and many do).

Good luck
post #12 of 15
I was just doing a ECB review for a newbie and had to dig around for pictures and can across this one from one of my first smokes. Here's a whole 11.5 lbs brisket (pastrami), 3 tenderloins and a fatty on my ECB - see it can be done! biggrin.gif
LL
post #13 of 15
Thread Starter 
Around what temp do you all see the plateau?
post #14 of 15
Usually around 150ish. Are you in the plateau???
post #15 of 15
Thread Starter 
yup...been 148 for a while... good to know its cooking right... Got a nice spray of cider, cider vinegar, bourbon and lemon juice..
Doesn't make a bad drink over ice PDT_Armataz_01_12.gif
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