First brisket

[worldbfreebase]

so i have never smoked a brisket. I have a mb 1050 and an 11# brisket. There are only 2 of us so i don't necessarily want to cook the whole thing.

Any suggestions on how to portion it? I am also considering using part of it for my first try at pastrami.

Any suggestions would be great

Thanks

WBF

 

[texomakid]

If it's a whole packer you can separate the point from the flat. That's the easiest way to portion one. I've done it several times.

 

[worldbfreebase]

If it's a whole packer you can separate the point from the flat. That's the easiest way to portion one. I've done it several times.

Point being where I would make pastrami?

 

[Winterrider]

PASTRAMI FROM SCRATCH ON THE LANG

I was in the grocery store the other day with Judy & she was looking for something & I said I'm going to check out the meat dept. It so happens the meat mgr. was standing by the beef & I asked him if he had any brisket flats around 8 lbs. He came back with this guy, a real nice Angus choice...

www.smokingmeatforums.com

 

[schlotz]

First attempt I highly recommend you smoke it whole! Flats by themselves are definitely more difficult to deal with and get moist results. Assuming its a full packer (point & flat) with a sticker weight of 11#s, after trimming it will most likely be closer to 9 #'s. Weight what you trim off so you know. If you don't have a vacuum foodsaver, get one! When you are done eating your fill, cut the remaining into portions the two of you would consume, vac bag them and freeze. BTW, smoked brisket makes great chili.

 

[worldbfreebase]

Ok. So i already trimmed it. Weighs on at 7.9 pounds. Might have been a little aggressive on the trim. I only have one arm right now so I had to guide the g.f. to trim it.

I saw in the pastrami cook thread that he put a tray above the meat with the fat on it to render off and drip. Is there anything wrong with doing this on a whole brisket fat side down?