Super Bowl Brisket advice

Discussion in 'Beef' started by godevil man, Jan 30, 2008.

  1. greetings fellow smokers! I've had success smoking ribs, chicken, and pork butts this winter, and I'm planning on smoking a packer brisket (as well as a butt if I can sneak it in w/o my lady seeing it) for the big game this weekend, smoky okie style. The 11.5# packer, however, looks to be about 3-4 inches too wide for my vertical smoke hollow gasser, which will only accomodate a 14.5" pan. [​IMG] I've read in the "big party, big questions" thread that good luck has been had separating the point and flat pre-smoky okie sear and smoke, but I just can't decide if I wanna do it that way, especially as most people say you shouldn't separate it prior to cooking.

    how much will the brisket shrink during the sear? enough to stuff the brisket in a pan and smoker, w/ the ends turned up, to smoke effectively? I guess I'm worried about heat transfer/uneven cooking to the brisket from the hot steel smoker sides touching it. Or would the more experienced masses here recommend separating the cut pre-cook?

    Also, I can't quite decide if I should smoke it saturday and refridgerate/reheat, or get up at 4 am sunday and gamble the bad boy w/ be done, w/ a rest, by game time. Cooking butts in cold weather I don't seem to have trouble keeping the smoke temp up while cooking, although I suppose it takes longer to hit smoking temp again after opening to spray, etc, and my pork butts have taken what seems to be "more time" than the silly chart to reach eating temp. I'm thinking if I do gamble and cook it sunday, perhaps I'll transfer it to the oven after the foil goes on the pan. All thoughts, comments, jeers, and advice are appreciated! Thanks everybody.
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Searing won't shrink it the 3 or 4 inches that you mentioned.

    Personally, I would just trim what I had to in order to make it fit and keep the flat and the point together.

    Also, I would smoke it the day of, they are just better the day of, but if you are worried about time or just general cooking battles, you can go the day before without much loss in quality. I am sure everyone will still love it.

    Basically, I guess it comes down to personal preference, but there was my 2 cents FWIW

    Good luck
  3. charles1056

    charles1056 Meat Mopper

    I'm using the same smoker as you are and what I do on my briskets is figure 1.5 hours per pound then add 5 hours. I cut the brisket in half so that it will fit on the grate and smoke for 3 hours at 225 without opening the door. Then I place in a foil pan, cover with Allegro, and cover pan with foil. Back onto the smoker for the remainder of the time. I would say for your brisket you would need at least 18 hours. I would go for 23 hours. Mine always come off very tender and juicy, and the people who have eaten them have commented that they usually have to have sauce with brisket, but not with mine. Everyone one here will give you a slightly different opinion, but that mine.

Share This Page