Brisket size

Discussion in 'Beef' started by craig1, Sep 18, 2015.

  1. I would like to try  smoking brisket.. Smallest I can find is 8 pounds.  Could I cut it in half and freeze the other half?
  2. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    It that brisket has to be trimmed of fat, by the time you cook half of it you won't have much more meat than a couple of hamburgers. Cooking removes the fluids to a large degree. The meat is has a high percentage of fluids (fat, water . . . ).

    If'n it was me, I'd do the whole thing.
  3. smokerjim

    smokerjim Meat Mopper

    rabbithutch is right,if your feeding a couple of people i would just go ahead and cook the whole thing,but if you only want to do 1/2 i personally have no problem freezing meat to cook at a later time.
  4. gpb11

    gpb11 Meat Mopper

    I'd also do the whole thing.  Freeze the leftovers for quick dinners or lunches.  
  5. sawinredneck

    sawinredneck Meat Mopper

    I agree, an 8lbr is about perfect for starting with. That's about what my first one was, I learned the stall, how to control my temps and if I screwed it up I wasn't out much! But if you do it right, a family of three, there will be no leftovers!!
  6. gpb11

    gpb11 Meat Mopper

    If it wasn't good, repurpose the results.  

    It'd take some real serious determination to screw up a brisket so bad you couldn't use the result in chili!
  7. sawinredneck

    sawinredneck Meat Mopper

    Trust me, the second one I did was inedible in any form! It was charcoal! I'd wrapped it in foil the grilled it around 450 for five hours! Don't do that!
  8. gpb11

    gpb11 Meat Mopper

    Yeah, okay, 450 for five hours might put it beyond redemption...  Ouch.
  9. Thanks guys. I have done the beer brined chicken twice and ribs once. Was really pleased with the results.  Even did the cheesy has browns on the top rack for 2 hours with great results

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