Originally Posted by RAMKILR
I'm a total rookie here, and haven't found answers through searching, so I thought I'd ask some really basic questions here:
1. I've seen the terms "flat" and "point" - what do they mean?
2. My local source (Smart& Final store) sells their brisket already packaged - what is the best size to buy? I've seen packages from 10 lbs up to 17 lbs.
3. When I put the brisket in the smoker does the fat layer go up, or down?
4. I think I read somewhere here about splitting a brisket in half by slicing it "sideways" - sort of like making it twice as big, but half as thick - what's the reasoning for this?
I'm sure I'll have more questions - this is a great place for information, and I'm looking forward to making a lot of smoke in my back yard!
San Jose, Ca
i get my briskets from Smart & Final too. The sell the full packer briskets in the heavy plastic packaging.
The point and flat is a brisket that has been cut by the butcher already. IMHO that's not the way to go for a smoked brisket. I recommend the full packer. I mean if i'm going to the trouble of firing up my UDS i'm going to smoke a brisket or two and likely other things (chicken, ABT's, Fatties, Pork Shoulder). What you don't eat can be easily vacuum sealed it's good for a few weeks and easy dinner for the family. if you don't have a vacuum sealer get some press and seal and seal up the meat good in that and then place it in a heavy ziplock bag. we have had very good results from that way to freeze cooked meats off the smoker!
As far as the brisket size, I like the ones that are about 13-15 lbs. i can fit two of those on the bottom rack of my UDS it really doesn't matter if they are bigger, they just tend to take longer to cook. but, in my situation, i can fit more meat by getting the smaller briskets. i don't like to cut them before cooking. i can fit about 45-50lbs of brisket on my UDS if i can find them about 13-15lbs. i typically just switch the racks 1/3 - 1/2 way thru the smoke to keep the cooking even.
i always cook them fat side up.
i tend to cut mine in 1/2 lengthwise and then cut again on the fat layer to end up with 4 pieces to slice. sometimes i chop up the smaller top pieces or shred them for chopped brisket sandwiches. at least the pieces that don't get consumed in the quality control process while slicing!!
Welcome to the forum and i'm sure you will learn alot for the great members here. i know i have!!!