Rookie Brisket post

[grabber]

Morning Guys. Question I have is, briskets here in WNY are sold in 15/ 18 lb. pieces. I'd like to try one but can't use a big piece like those. Can they be sliced into 5 lbs.? or less pieces and cooked for a smaller group. Into flats and points? If so, how? I've got good butcher skills, so any help would be much appreciated. Be safe and keep that smoker going. Thanks in advance.

 

[bbqjefff]

Cut it in half. I get around 16 pound ones and cut them in half. I prep both and either cook them together or put one in the freezer.

 

[grabber]

Figure trim them up and go for it?

 

[BigW.]

Some stores will sell either the flat or point. It is very easy to separate the two. Brisket also freezes well if you have leftovers.

 

[grabber]

Thanks. Will do. I'll get one separate the two and go for it.

 

[gmc2003]

A vacuum sealer is a smokers second best friend. The first being the smoker.

Chris

 

[grabber]

Agree, for last minute clearance on various meats, fish, etc.

 

[DougE]

A vacuum sealer is a smokers second best friend. The first being the smoker.

Chris

Yep. Since the smoker is already fired up, may as well load it and vac seal the left overs for later use.

 

[grabber]

Most leftovers taste better the next day but my friend, said not so with brisket. I'll refer this to the experts. You Guys.

 

[SmokinAl]

Most leftovers taste better the next day but my friend, said not so with brisket. I'll refer this to the experts. You Guys.

I have to say that brisket reheated a vac pack tastes just like it came off the smoker.
Al

 

[grabber]

Much appreciated.

Thanks all for your input.

 

[DougE]

Most leftovers taste better the next day but my friend, said not so with brisket. I'll refer this to the experts. You Guys.

Depends how it's reheated. If you vac seal the leftovers and reheat it in the bag, either in boiling water, or sous vide, like Al said, it comes out fine.

 

[grabber]

Saw on a Steven Raichlen episode, where he cut up leftover brisket, into steaks. 2 in. thick, marinaded, grilled like steak. Looked good but I trust you Guys. Thanks.

 

[Gonna Smoke]

Morning Guys. Question I have is, briskets here in WNY are sold in 15/ 18 lb. pieces. I'd like to try one but can't use a big piece like those. Can they be sliced into 5 lbs.? or less pieces and cooked for a smaller group. Into flats and points? If so, how? I've got good butcher skills, so any help would be much appreciated. Be safe and keep that smoker going. Thanks in advance.

Sounds like you have whole packer briskets available and yes, you can cut them down. For smaller portions, separate the point and flat and then cut each in half and you'll end up with 4 smaller pieces. You can then vacuum seal each portion individually for later or cook and then vacuum seal in portions that may be what you could eat at one meal. Or you can cook the whole thing and then vacuum seal in portions...

Also remember that the point and flat cook differently. @SmokinAl has a good recipe for the flat https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/. Many use the point for burnt ends...

 

[grabber]

I grew up with depression era parents, that's why I'm trying to get the most meals from the largest cut to save $$$ and make the most out of it. All you guys gave me plenty of ways to make it happen.
Much appreciated. Be safe.