Split a brisket or not

[rtharper]

I've only done a couple briskets, and they have turned out well. This year, I'm smoking 2 in my MEB 30". My question is will I get better airflow if I split the point and flat? what is the disadvantage to splitting them. I have not received the briskets yet, so I can't say how they will fit - I'm getting them from a friend. I know if they are large, I won't have a choice but to split them probably so the smoke and heat can get to the top one. Any experience doing this with the MEB30? All tips appreciated!!

 

[schlotz]

Threw me for a minute, you actually mean an MES 30 from Masterbuilt correct? Personally I would not split them. Flats by themselves are more difficult to correctly smoke and still be moist. Instead, I'd lay each of them over a foil covered brick in order to fit.

 

[sandyut]

Personally I would not split them. Flats by themselves are more difficult to correctly smoke and still be moist. Instead, I'd lay each of them over a foil covered brick in order to fit.

that! or trim the thin end of the flat to fit (not familiar with a MES.) then the trimmed parts can be chef snacks.

 

[thirdeye]

I often split briskets lengthwise and package one piece for the freezer, but in your case you are worried more about length.... so you might not have a choice but to separate. I separate briskets for competition and the biggest disadvantage I see is babying the flat. I trim them so they cook evenly, inject them, do a wrapped step for tenderness and flavor, and try to rest at least 3 hours in a hot box..... All to get 8 or 10 slices to turn in.

 

[bregent]

I separate the flat and point if I am doing burnt ends. The key for me is to keep the layer of fat that's between them attached to the flat to help protect it. Takes a little practice but once you got it, it cooks up as good as a whole packer.

 

[BB-que]

The disadvantage is keeping the flat moist. The advantage is fitting it in your smoker and the burnt end process a bit cleaner. Good luck

 

[rtharper]

Threw me for a minute, you actually mean an MES 30 from Masterbuilt correct? Personally I would not split them. Flats by themselves are more difficult to correctly smoke and still be moist. Instead, I'd lay each of them over a foil covered brick in order to fit.

So with the brick the, fat cap down? And yes I meant MES. My bad.

 

[schlotz]

Your choice, there are arguments for both but in the end either way can produce good results. Since you are using an MES my first inclination might be to go cap up vs down.

 

[Cabo]

I almost always seperate the flat from the point. I also inject the flat with low sodium beef broth

 

[rtharper]

I almost always seperate the flat from the point. I also inject the flat with low sodium beef broth

Cabo - do you find you usually pull the flat prior to the point then? If I do split, I was thinking of putting the 2 points on the bottom racks, and 2 flats on the top ones.