Best way to deal with half a brisket?

[Bumppo]

So we've been sort of partnering with another caterer. We provide their bbq offerings and he rents kitchen space to us. Its been a good deal.

We don't offer brisket on the menu yet, just because I haven't done enough of it to be confident yet. But he has a party coming up next month where they're asking for it. He wants to give me half of one for a practice run, and then the client is getting two briskets, plus the other half of this one.

So here are my questions. How should I halve the brisket? Just cut in half, or completely separate the muscles? And then which half makes more sense to cook later for the customer and which half should we practice with?

 

[912smoker]

I would ONLY cook a whole packer for a practice run for paying customers.
But that's just my opinion

Keith

 

[JIMSMOKES]

Could trim it then split it length wise. Keeping point and flat together for each cook.

 

[civilsmoker]

Well, I pretty much only do the "point cut" 1/2 of brisket for many reasons....

You can take this approach as food for thought...

Brisket - Simplified and Reliable Dinner Timing

I had an elderly wife and husband chase me down at the GS last week wanting to ask a question because they saw the brisket in my cart….. they explained they won a traeger at bingo and they wanted to do brisket…..so the wife and me had a real nice cooking lesson about cooking brisket, the wife...

www.smokingmeatforums.com

If I was doing brisket for paying customers, it would be the point cut 1/2 all day long vs a whole packer.......But I would only do Prime or Dry age steaks for paying customers or friends too.........

 

[JckDanls 07]

Yes.. I would cut it in half and save the half with most of the point on it for the customer...

Then I would do the practice run with Smokin Al's version...

 

[chopsaw]

So here are my questions. How should I halve the brisket? Just cut in half, or completely separate the muscles? And then which half makes more sense to cook later for the customer and which half should we practice with?

Good plan posted in post 5 .
I do most all of mine cross cut , and smoke the point end . Here's a picture of how I cut it .
Point end on the board , flat on the tray . Small end , top of board was the cut .

 

[zwiller]

For a catering biz, I'd suggest running chopped brisket sandwiches not sliced. Pros that run whole packers for slices trim the HECK out of it and most of the flat is removed.

 

[millerbuilds]

Split the point from the flat, but I would use both on a test run, they cook somewhat differently and If I was paying, I would expect the Pitmaster to be experienced in the entire packer, not just the Point or Flat

- Jason

 

[sandyut]

I would ONLY cook a whole packer for a practice run for paying customers.
But that's just my opinion

Keith

this X10!!! Anything but a FP will be problematic.

As for the cook, smoke it at 275 till probe tender. Dont fart around with it, rub it, smoke it, rest it, eat it.