Slicing a brisket before cooking -- Yea or nay?

[dougbennett]

So I found a place that will sell me packer briskets. My question is this: Is there anything wring with cutting a packer brisket -- or any brisket for that matter -- in half BEFORE I start the smoke?

The reason being that, good as it is, there's onyl so much 'cue I can eat at one time.

 

[white cloud]

The 12.72 lb. brisket I did last weekend is all in 1 lb. freezer bags. Ended up with 6 lbs.

 

[Dutch]

Just seperate the point from the flat and you're good to go. Some folks with small smokers have to do that in order to get the whole thing to fit.

 

[waysideranch]

My favorite part of a brisket is the outside part of the meat. I love smoke and some crust (rub, sauce that's carmaelized). More the outside area of the meat is great. I cut mine in half many times on purpose.

 

[ronp]

What they said, I separated my first 13 pounder, worked great and saved on the time.

 

[smok'n steve]

Here is 3 pounds cut out of a flat cut!

 

[seboke]

Your title scared me! Slicing a brisket before cooking -- Yea or nay? Thought you were talking actually slicing your brisket before smoking.

Won't hurt to cut it if you need to fit it in your smoker.

 

[sumosmoke]

That makes two of us, Ken. I thought the same thing you did and immediately jumped in to yell NO!!! But, in this case ... go for it!