Trying my first brisket this weekend.

[nnifnairb]

So I'm going to try my first brisket this weekend, but I have a full packer that weighs almost 15lbs, and I don't think it'll fit in my mes30 unless I separate the point from the flat. Originally, I had planned to do an overnight cook, but I'm wondering if I should if I separate the two parts. I guess my questions are, about how long should I allow for the parts to cook separately, and should I expect the flat to be done before the point? Really, any advice would be greatly appreciated.

 

[shipwama]

Hey there,
Really going to depend on the sizes of both if / when you cut. Likley anywhere from 1hr 15 min to 2 hours per pound.
There are some great posts about brisket on here if you have time to read them !

 

[SmokinAl]

You might want to consider just cutting a piece off the thin end of the flat so it will fit in the smoker.
Al

 

[gmc2003]

How much bigger is the brisket compared to your smoker's grate? If it's not too much larger you can always place a can or a foil wrapped brick under the center of the brisket. Then when the brisket shrinks remove the can, and finish cooking.
How long it takes depends on the brisket itself and the temp your cooking at.
Chris

 

[nnifnairb]

Yeah, I'm definitely going to have to separate them. The grate is about half the width of the entire brisket.

I guess my main concern is whether the flat will get too done if I do an overnight cook. My thought is to start them around 10:30 or 11pm at 225º with the point above the flat, and check them around 7:30 or 8 the next morning. If there's a chance that the flat will be overdone, then I'll just get up early and do it during the day so I can better monitor them.

 

[kawboy]

I have the same issues with my smoker, only 12"x12" racks. I just cut right down the middle, put in the smoker one above the other and it turns out great.