Brisket

tuckola

Newbie

Original poster

Sep 11, 2015

29

10

• Aug 31, 2016

• #1

Hello Smokers
I'm trying to figure out how to fit a 10lb packer brisket on a vertical smoker that is only 15" wide any and all help would be greatly appreciated

 

crankybuzzard

Smoking Guru

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SMF Premier Member

Jan 4, 2014

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Montague County, TX

• Aug 31, 2016

• #2

Separate the flat from the point, or cut it in half would be my first solutions.

 

tuckola

Newbie

Original poster

Thread starter

Sep 11, 2015

29

10

• Aug 31, 2016

• #3

Would it work if I bent it up like a camel hump

 

Last edited: Aug 31, 2016

hoity toit

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Nov 4, 2011

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New Braunfels, TX . in the beautiful Texas Hill Co

• Aug 31, 2016

• #4

Tuckola said:

Would it work if I bent it up like a camel hump

Click to expand...

Give it a try,,ya never know

 

tuckola

Newbie

Original poster

Thread starter

Sep 11, 2015

29

10

• Aug 31, 2016

• #5

If I separate the point from flat should I put the point on the center of the flat to keep it from drying out

 

Last edited: Aug 31, 2016

tuckola

Newbie

Original poster

Thread starter

Sep 11, 2015

29

10

• Aug 31, 2016

• #6

Ok if this is never going to fit what is the best way to make just the flat. I'm using a vertical propane smoker

 

lancep

Master of the Pit

Apr 6, 2016

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North Mississippi

• Aug 31, 2016

• #7

How long is the brisket? If its just an inch or two longer, just lop it off and throw it in the beans. If you're just going to smoke the flat, than rub it down with some salt and pepper and throw it on the smoker. At 160-170ish wrap it up in foil and let it finish. Start probing around 195 and when it gives little to no resistance you're good. Just make sure you probe it in multile places and all the way through. (I had a flat, fatcap down, that probed like butter. I pulled it and when sliced the lower 1/4" was just a little tough.) Also, a lot of folks like to make Burnt ends from the point so may try smoking them separate and doing that. Good luck and enjoy!!

Lance

 

Last edited: Aug 31, 2016

smokin peachey

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Aug 1, 2016

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Central Pennsylvania

• Aug 31, 2016

• #8

Just build a bigger smoker!

 

kawboy

Smoking Fanatic

OTBS Member

Oct 20, 2015

811

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Central Minnesota

• Aug 31, 2016

• #9

I had the same issue my first real brisket. I just cut in half and did half on each shelf. Not sure if it made much difference, but I did fat side up on top and fat side down on the bottom. Turned out great, thanks to help from here.

 

redheelerdog

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Dec 4, 2011

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Montana - Big Sky Country

• Aug 31, 2016

• #10

CrankyBuzzard said:

 
Separate the flat from the point, or cut it in half would be my first solutions.

Click to expand...

What Cranky said ^^^^^^^

 

rogerwilco

Meat Mopper

Sep 4, 2015

167

20

Oklahoma

• Sep 1, 2016

• #11

On Big Green Eggs, which have fairly small cooking areas, we always place a tin can (such as a coffee can) on it's side and in the middle of the grate. The brisket is placed over this "hump" and is shortened quite a bit.