1/2 Brisket

[dog1234]

Hey,

I have a question. Has anyone ever cut a brisket in half the long way, and smoked it it? I was trying not to cook the whole brisket all at one time. To much left overs. I am thinkin it would be better to cut long ways instead of across the brisket? Or is at a bad ide to cut it n half? Will it dry out?

Thanks

 

[TNJAKE]

In half longways is fine

 

[dog1234]

Ok, do the same process as a whole correct. It will most likely cook faster. No other bad side effects right?

 

[thirdeye]

The question is not "if", but rather "how many". Depending on whether you have a left or right side you need to pick your line accordingly. One half will have a smaller point section.

I do butt them up in the pit, but they will shrink at different rates.


The only problem is , your slices are only half as long as usual. Not a show stopper for me and I jokingly like to say they are "perfect size slices to reheat for breakfast, or when having breakfast for dinner".

 

[dog1234]

The smaller point side you are referring to makes since. Thanks for the pictures help me understand a lot better. The finished meal look awesome!!!!!!

 

[thirdeye]

The smaller point side you are referring to makes since. Thanks for the pictures help me understand a lot better. The finished meal look awesome!!!!!!

Thanks for the kind words. I forgot to mention that I generally do a double wrapped finish (separately) for a couple of hours on the pit just for insurance on moistness, AND because we will only eat one and I want plenty of foil juices in the second one because I let it come down in temp, then bag it and into an ice bath for 30 minutes of so. Then I vent again and into the fridge this stops any condensation. The next morning I re-seal it, and wrap in butcher paper for the freezer. I slow thaw, re-heat in the foil in a 250° oven for an hour, then check and go from there.

 

[BrianGSDTexoma]

I usually cut flat off and use it for corned beef.