Help needed with a Full Packer Brisket

[wireless]

OK, I have a few important questions regarding a Full Packer Angus Beef Brisket. I just bought a 16.5 lb Choice full packer from Sams Club @ $3.05 lb.,

The problem is, it is so big that it doesn't fit in my 40" MES. So I have 3 options- please help me make the right decision on how to prepare the cook so it turns out to be the most tender & juiciest possible, which would you choose & why?


1) Trim the ends & keep it whole so it will fit in the smoker on one rack.

2) Separate the Flat from the Point and use 2 racks to smoke the individual cuts.

3) Chop the Brisket vertically in half, each section containing some of the Point & Flat & place on 2 racks.



If I do separate the point from the flat, do I trim off the fat layer that exists between the 2 cuts? I seem to recall that some pros do remove some of that fat, but it doesn't seem to be the hard variety that exists on top pf the fat cap, and it might add flavor & juiciness.

One more question-- I have seen that recently some cooks place their fat trimmings on the rack above the brisket, or directly on top of the seasoned meat, allowing the juice to bathe their brisket during their smoke-- can anyone who has done this confirm that the result is a juicier brisket?

I'm sure that I'm not the first to ask these questions, but I couldn't find the answer quickly & I'll bet that others might run into the same problem as mine.

Pics below of the item in question & the binder & rub I use, I will do a Qview when I smoke on Wednesday.

Thank you for your help! This is a great smoking website!

73 Jim

 

[TomKnollRFV]

Keeping an eye on this..because I never considered if the 13 pounder in my freezer won't fit or not..

 

[petehalsted]

Are you sure after a bit of trimming it won't fit in your MES 40? I thought a MES 40 was big enough for a full packer.

If it is real close to fitting, I would consider just trimming an inch or 2 off the skinny end of the flat and saving that for some chilli,beans, etc.

 

[johnmeyer]

Similar recent question here:

Separating Flat From Point

and here

Packer vs. Flat

 

[SmokinAl]

OK, I have a few important questions regarding a Full Packer Angus Beef Brisket. I just bought a 16.5 lb Choice full packer from Sams Club @ $3.05 lb.,

The problem is, it is so big that it doesn't fit in my 40" MES. So I have 3 options- please help me make the right decision on how to prepare the cook so it turns out to be the most tender & juiciest possible, which would you choose & why?


1) Trim the ends & keep it whole so it will fit in the smoker on one rack. This is the option I would take, cut the thin end off the flat so you have about 1" clearance on each end. Then use the trimmed meat & some of the trimmed fat & run it through a meat grinder, you will have the best burgers on the planet.

2) Separate the Flat from the Point and use 2 racks to smoke the individual cuts. Yes, this can be done, however it is a little more technical. It works well if you are going to make burnt ends with the point. But I would stick with option #1.

3) Chop the Brisket vertically in half, each section containing some of the Point & Flat & place on 2 racks. This could also be done, but once again option #1 is the easy way to go.



If I do separate the point from the flat, do I trim off the fat layer that exists between the 2 cuts? I seem to recall that some pros do remove some of that fat, but it doesn't seem to be the hard variety that exists on top pf the fat cap, and it might add flavor & juiciness. If I separate them, then yes I trim most of the fat between the two pieces.

One more question-- I have seen that recently some cooks place their fat trimmings on the rack above the brisket, or directly on top of the seasoned meat, allowing the juice to bathe their brisket during their smoke-- can anyone who has done this confirm that the result is a juicier brisket? I do it all the time & yes it does help keep the brisket moist. The other thing I would recommend is put a pan under the brisket to catch all the wonderful juices, especially if you have fat on a rack above the brisket. When the brisket is done just de-fat the pan juice & add some red wine & boil it for a second, then simmer it for 10 minutes or so.
Pour that over your sliced brisket.
Good luck Jim!!
Al

I'm sure that I'm not the first to ask these questions, but I couldn't find the answer quickly & I'll bet that others might run into the same problem as mine.

Pics below of the item in question & the binder & rub I use, I will do a Qview when I smoke on Wednesday.

Thank you for your help! This is a great smoking website!

73 Jim


View attachment 372030 View attachment 372031 View attachment 372032

 

[wireless]

Pete and John... Thank you for your advice, it is the first time that I couldn't fit a hunk of meat in my MES.

SmokinAl... Thank you for taking the time to fully explain the answers to my questions-- looks like you have done this before!
Running the trimmed meat & fat thru a grinder gives me a good excuse to use an attachment for my mixer- that's what I will do, trim it to fit it!
I will place the fat trim on top of the brisket & see what happens... don't know if I can wait until Wednesday-- too much eye candy on this site! MMmmm... Brisket Juice in the pan!

Everybody have a great weekend grilling & smoking!

73 Jim