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The Brisket/ECB Dilema

post #1 of 10
Thread Starter 
This is my first time smoking a brisket (hurray!). I'll be starting the smoke tomorrow night (Saturday) to be ready for lunch while the Texans stomp all over the Jags (sorry, Jacksonville fans). When I bought my brisket tonight I knew I'd be running into a problem with finding a brisket small enough to fit in my ECB, but I didn't think it would be as much of a problem as it actually was. I went to three stores before I found a brisket small enough to fit (10.7lbs) and this one will just barely make the cut. So my question is, for future reference, is there a secret to finding the right piece of meat that will work on this Brinkmann or am I just out of luck and and really need to purchase a larger smoker? Thanks!
post #2 of 10
You could always cut it in half if that helps on your ECB.
post #3 of 10
That gives ya reason for a bigger smoker. J/K

Our local butcher will trim a brisket down to whatever size ya need. Try your local butcher shop.
post #4 of 10
Seperate the flat and the point assumeing you have a packer. There are two racks in the ECB Put the flat on the lower rack and the point on the upper. There's a tutoral on seperating a packer somewhere here.
post #5 of 10
yes cut it in 1/2-maybe sear 1 and not the other?-or maybe 2 types of rub.-good luck on the all nighter.
post #6 of 10
Thread Starter 
@crockadale -- I'll do a search for that tutorial. I'd assume it's just making a cut but if someone actually wrote a tutorial on the subject maybe I don't know what I'm talking about.

Thanks for the tips guys! I think to resolve this problem a larger smoker is in my near future :D
post #7 of 10
build yourself a drum smoker...briskets fit real nice on them...PDT_Armataz_01_34.gif
post #8 of 10
Welcome to the forum Wes. I had the same dilemma and just cut the thing in half. It seemed to work just as well. You may be better off separating the point and the flat, but you should be okay either way.

Good luck and enjoy the brisket.
post #9 of 10
Thread Starter 
Brisket didn't turn out too bad at all. I think I should've trimmed more fat off, but it tasted great!

post #10 of 10
points.gifFor your first brisket and it looks awesome and really good too. Great job there Wes
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