Some advice for a relatively new brisket smoker...

[treimink]

i am operating with a bradley smoker due to patio size. so far it works just fine...doesn't get the smoke ring that many pine for but i have never had a complaint about how my butts and chicken turn out.

i had a few beers tonight on my birthday and received a nice Victorinox slicing knife along with some rub. so of course i walked into the grocery store looking for a brisket flat (due to the size of the smoker). the butcher offered to sell me the flat and the point at a "cheap" price so i went for it.

now i have a full brisket (flat and point) but it's just my wife and I. i also have co-workers that love everything that comes out of my smoker.

should i a) try to cook the whole thing on the bradley, b) separate the point and flat and cook them separately, c) separate the point and flat, cooking the flat and freezing the point, or d) do something entirely different?

also, what's the easiest way to cook brisket and warm it for co workers to enjoy? Microwave (ahh!) and serve on sammiches? thanks in advance

 

[Flyinswinebbq]

You can separate it just make sure you trim it well. Make sure you make burnt ends with your point....best meat candy you will ever eat. When I serve left overs I warm them in an iron skillet as slices.

 

[TomKnollRFV]

Well if you got a vaccum sealer after the party you can always vaccum seal and freeze left overs.

I do think seperating and doing the point as burnt ends is a good idea, that stuff is always popular..

And I'd just use like a nesco or some thing. Heck, put it in a roaster with some low sodium beef stock after slicing, warm it up in the oven...and for actual serving? Most people see smoked brisket and just chow down on it. Just put bread there for some weirdo ;)

 

[texomakid]

I never could fit a whole packer brisket in my Bradley but like you I was able to turn out some really good meat. I would suggest separating the flat and point (that's what I always did) and I always cooked the whole thing at once. My bunch loves leftovers and we either eat them all in various configurations for the next few says or my wife sometimes freezes and reheats (add's to beans, ect.....)

 

[bvbull200]

If you have the space, go ahead and cook the whole packer at once and separate later. No need to waste the heat, smoke, and time while you got it!

Best way to reheat, in my opinion, is to vacuum seal for storage, then place the sealed bag in some boiling water for 15-30 minutes when you're ready to eat (depending on the size/quantity of the leftovers).

Good luck with the cook!

 

[treimink]

Thanks everyone for the suggestions! I ended up throwing the whole packer (in cryovac) in the deep freezer. I decided i wanted a little more time with my 1 y/o son and not checking on my brisket. rest assured i will let you know how the smoke goes when it does happen.

as an aside, my wife and i took a cooking class this weekend. if i learned one thing it was this: grinding spices from whole (peppercorns, cumin seeds, coriander, etc) can take your cooking to a WHOLE 'nother level!