18 lb. Brisket

Discussion in 'Meat Selection and Processing' started by chall213, May 9, 2016.

  1. chall213

    chall213 Newbie

    Hi guys,

    This is my first post, but have been learning tons of info on smoking for about 2 months now. I have smoked one brisket before (12 lb packer), but found a great deal at Kroger on this monster and couldn't resist. I have a 40" MES. My question is do I try to smoke the whole thing (might fit but its going to be tight or do I cut it half (point and flat)? If I do, how does this effect the timing? I know a lot of the vets on here say its all about the IT of the brisket, but just trying to game plan as this is for my sons bday party and want to make sure it ready to be served by 4-5 pm this Saturday.

    Any comments or help would be greatly appreciated!!

  2. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    I smoked a 17 pound in my 40 last year whole. Separated it at 160 and made burnt ends with the point. Came out great.

    Just bought 3 more monster briskets last week to. 14, 15, and 17 pounders. $2.99 a pound prime grade briskets. Can't beat that! I've never seen them that cheap.

    Good luck
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Separating it is not going to make a huge difference in the cook time. Take the biggest piece & weigh it. Then figure 2 hours per pound.

    Here's one I did a few years ago.

    The only difference I do now is I smoke the flat in a pan with a can of French onion soup, sitting in it's own juices.

    I think it makes it much juicier.


    Hope this helps,

    Last edited: May 9, 2016
  4. chall213

    chall213 Newbie

    Hey Al,

    Is putting the flat in a pan with some sort of liquid going to effect the bark I get on it? Also, how much liquid are you putting in there? I'm guessing maybe just enough to cove the bottom of the pan?
  5. thebig1

    thebig1 Smoking Fanatic

    About two weeks ago I cooked a 14lb brisket at 250 for 14 hours and it came out absolutely amazing.  I did mine in a foil pan and mopped it for the first 7 hours.  The pan will effect the bark but the juices keep it nice and moist.  I covered it for the last two hours and cut off the smoke.  I'd rather have it nice and juicy than worry about looks with the bark.  No one's going to notice that when it's cut up.  As an added bonus, I drape bacon over the top of my briskets.  Even after 14 hours the bacon was amazing.

  6. chall213

    chall213 Newbie

    Thanks Chad...I certainly will consider putting the flat in a pan...def don't want dry brisket!!
  7. stolps

    stolps Fire Starter

    Al, my question is this, if I don't seperate do I measure the temp. of the flat to determine "doneness" assuming the point will take longer. If that is the case, so I let the whole thing rest in the cooler than seperate and turn the point into burnt ends or seperate before resting in the cooler? I hope what I'm asking makes sense. Thanks for the help.
  8. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    I've only done a few packers to this point but this is what's worked for me. Separate at 160. Turn point into burnt ends and take flat to desired temp or tooth pick tender.

    I have 4 more packers to try this summer sitting in my freezers. I plan on doing all of them the same way. A point is made for burnt ends. Not a better bite in bbq. And this is coming from a pork guy.
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Take the temp of the point.

    When it hits 170-175, separate the two & and continue cooking the flat until done & make burnt ends with the point.

  10. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

  11. stolps

    stolps Fire Starter

    Thanks for the help Al!

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