› Forums › Smoking Meat (and other things) › Beef › Brisket to big-Help
New Posts  All Forums:Forum Nav:

Brisket to big-Help

post #1 of 9
Thread Starter 
I didn't realize when I bought my brisket that it was 14# they where on sale ($.89 a pound) and I looked at the price instead of the weight. Last time I tried to cook one that big it never cooked all the way though, I am also smoking a pork butt 7.5# so I'm gonna be smokin for a while 12hrs. My question is should I cut it to make it a little smaller. I was thinking If I cut off the tip about 3-4# It would be done quick and I could munch on it during the day. Or can I smoke 14# in 12hrs around 225-240 and it taste right. Please help I dont want to ruin another brisket.
post #2 of 9
I would separate the flat and the point and keep those cuts whole by themselves and smoke 'em that way.

Great score by the way, I could only dream of finding a brisket for that price around here.

If you want something to snack on while smoking just pop in a fattie, they usually won't take more than 2-3 hours and man are they good.
post #3 of 9
No you cannot cook a 14# brisket in 12 hours. It will be more like 20 hours. You can separate the point and the flat if you want. Be sure to leave as much fat as possible to keep the meat moist.

Cant wait to see your Q view.
post #4 of 9
Fire It Up is got it right! Take that puppy doen to two pieces.... here's a link to a great photographic tutorial on how to trim up a brisket. I've followed it myself and that's the way to go for whole packers.

Good luck to you and enjoy! May the TBS follow you wherever you go!
post #5 of 9
$.89 / lb.??!! That's an insane price. Good luck on the cook.
post #6 of 9
yeah that is an insane price. Never see that around here.

At 14# even if you take the point off you are into some serious smoking time. You can push the temps up to maybe 240-260 and get er done a little sooner but it will still be a long smoke. Also from what I've read here you can try the grill method first sear the brisket to get it all charred on the outside before smoking. People who do it swear by that method and it does decrease cooking times on the smoker.
post #7 of 9
.89 a pound for brisket must be a Texas thing. I think I'm moving.
post #8 of 9
I was going to say the same thing .... Last one I did was an 10.5lb flat cut and took almost 15 hours
post #9 of 9
Thread Starter 
Thanks for all the help I will have Qview up on sunday good or bad.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Brisket to big-Help