Found a sale on brisket now what !?!

[donaltman3]

Hey gang. I have a 40 mes smoker and have been wanting a brisket. I see them on bbq challenge shows but have never been able to cook one. After seeing them locally for 11 -12 bucks a pound I pretty much wrote off ever cooking one for myself. However I found a couple of them while out of town for $2.96 a pound. I couldn’t help myself and got one. It is just over 13 pounds packer wrapped. I would never eat this much brisket in one meal. I usually just cook for my family of 4 (two young kids that really count for 1/2 a serving each) so I’m cooking for about 3 adults. I want to break this thing down into 3rds for smoking. I don’t see anyone smoking a 4.5 pound brisket. Would I be better off smoking the whole thing and freezing it in 3rds, then reheating the brisket when we wanted to eat it? Any tips on such a small piece if I smoke it in the mes40. Welcome any suggestion. It is in refrigerator until I get an answer or two and decide how or if to break it down. Thanks!

 

[radio]

cutting it into thirds you run the risk of it drying out on you if not careful. I would smoke it whole, then separate and freeze

 

[smokerjim]

I personally would cut and freeze pieces you aren't going to smoke, briskets has a tendency to dry out after it's smoked and cooled off(my opinion) check out bearcarvers step by steps he has pretty detailed instructions on how to smoke briskets he als0 uses the mes 40

 

[jokensmoken]

Never had an issue cooking the whole thing and freezing it...
I slice it all, package it in appropriate sizes and freeze...
When i re-heat I use my vegetable steamer with beef broth for reheating...works like a charm.
Walt

 

[wbf610]

Cook it whole, freeze leftovers in serving size packs.

 

[chilerelleno]

If it just won't fit, split it.
If it'll fit, cook it whole.
Vacuum seal excess portions with a little beef broth and maybe a pat of butter.
Steam, simmer or sous vide in bag to reheat.

 

[donaltman3]

Well almost a consensus on how to handle it. I will for sure follow bear carvers direction. He knows his que and has helped me in the past with both my old smoker and with making sausage.
Maybe half’s would be better and just plan on left overs (brisket sandwiches for a day or two doesn’t sound half bad.)

 

[donaltman3]

Chilerelleno, I think I will do just that, smoke it whole then break down in 3rds. Eat one and vacuum seal the other 2 individually. I like the idea of warming them back up in the bag suis vide style. I have some beef broth I could defiantly put a little in when sealing them. I can cook this next saturday. Would it be best freezing tonight and pulling back out in a couple days or keeping in refrigerator okay until then? It is in thick cryovac t plastic now

 

[mneeley490]

Well, I don't have a 40, but I do have a 30 which I think has an even smaller diameter. If I were to try this, I think I'd separate the point from the flat, and then cut the flat into 2 pieces. I'd place the fatty point on the top shelf and let it drip down onto the flats on the lower 2 shelves. I'd keep a temp probe in each flat, as they are likely going to get done sooner than the point.