Help! What to do now?!

[BBear]

Soo.. I have only smoked a brisket a few times, this was my second attempt to separate the point from the flat AND as you can see in the picture, I miscut and ended up with my point in two separate pieces!!!! I was trying to do this to do burnt ends and to cut the smoke time down some. Is it salvagable to smoke like this? What do I need to do? Thoughts, suggestions, etc. please and thank you!

 

[mneeley490]

Should be fine. Just smoke as normal, but keep an eye on the internal temp of all those pieces. Smaller ones might finish sooner.

 

[BBear]

Should be fine. Just smoke as normal, but keep an eye on the internal temp of all those pieces. Smaller ones might finish sooner.

Thank you! I have a Pit Pellet grill that unfortunately has some hot spots in it that I am aware of. So would you suggest doing the flat in the hotter part of the grill and the smaller pieces of the point in the cooler spots of the grill or does the point still need to be in the hottest zone for the fat rendering? I am aiming for a temp of 225-250. Thanks again!

 

[sawhorseray]

DO YOU HAVE A MEAT GRINDER? RAY

 

[BBear]

DO YOU HAVE A MEAT GRINDER? RAY

No sir I do not..

 

[smokerjim]

If you were looking to do burnt ends I would just continue with your plan but as mentioned you may have to adjust your smoke time which is no big deal.

 

[BBear]

If you were looking to do burnt ends I would just continue with your plan but as mentioned you may have to adjust your smoke time which is no big deal.

Yes, Thank you.. So with my smoker having different temperature zones, should I smoke these two parts of the point in the not as hot portion of the smoker or not? I have hot, medium hot and not so hot zones unfortunately that I have to work with.

 

[sandyut]

Smoke it!

 

[Newglide]

Now you just need to post pics of the final results

 

[chilerelleno]

I'd switch my game plan and maybe do some sort of beef tips.
E.g. cube and sear them, then braise in broth and when just starting to get tender turn them into chile, stew, chile Colorado, beef bourguignon, beef stroganoff or continue in the smoker doing them as Burnt Ends.

 

[smokerjim]

Yes, Thank you.. So with my smoker having different temperature zones, should I smoke these two parts of the point in the not as hot portion of the smoker or not? I have hot, medium hot and not so hot zones unfortunately that I have to work with.

If you want more smoke flavor put the in the lower temp zone, less smoke put in the hotter zone. Either way you'll be fine.

 

[BBear]

Thank you guys!! Much appreciated!

 

[SmokinEdge]

Just roll the smoke on it. Smoke it to probe tender. Looks like a delicious piece of meat.

 

[JLinza]

Yep, id send it. And like chilerelleno listed, lots of good options now.

 

[bigfurmn]

#1 take a deep breath
#2 post here and ask
#3 receive answers
#4 relax, you still got this.
#5 help is here for the whole cook.