Cutting my brisket in half?????/

Discussion in 'Beef' started by graybeard, Jul 3, 2010.

  1. graybeard

    graybeard Smoking Fanatic OTBS Member

    I picked up a 12 pounder @ Kroger and onec I got it home I'm not sure I want to smoke the whole thing. (it's just too much meat). Is it OK to cut it in half and which 1/2 wood be better?

    Thanks!!

    beard
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Is it a packer or flat? 
     
  3. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    If it's that big I'd say it pretty much has to be a packer.  I split the point and flat on alot of mine.  Here's the one I did yesterday.

    http://www.smokingmeatforums.com/forum/thread/96224/first-brisket-with-the-amns-in-the-mes

    The point has more marbling and the flat is the leaner part.  If you look close you'll see a section of fat separating them.  It can take a little practice separating them without getting into one of the sections. 

    Here's a good tutorial on separating.

    http://www.smokingmeatforums.com/forum/thread/94908/separating-a-brisket
     

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