Brisket Cutting/Cooking Time Question?????

Discussion in 'Beef' started by mattlbs, Jun 13, 2014.

  1. mattlbs

    mattlbs Newbie

    I'm smoking a brisket in my new MES 30 and I haven't tried one before with this setup and it's got me wondering something now.  I'm going to have to cut the brisket prior to smoking to make it fit in the cooker (I know, I know, I'm starting out on the wrong foot, but I gotta do what I gotta do here).  My problem now, is trying to gauge a cooking time.  I will be cooking to IT doneness rather than a set time but I'm still trying to get myself a rough estimate of what I'm looking at.  Now instead of having approx. a 13lb. brisket, I'm actually looking at two approx. 6.5lb. hunks of meat that will be going in.  Am I still looking at about 1.5 hours per pound (rough estimate) for at 13lb. brisket, or am I looking at 1.5 hours per pound for a 6.5lb. brisket (x2)?  I'm sure there is an obvious answer here, but my brain has shut down on me after too long of a work week.  I've never had this problem before because I've never had to cut my brisket prior to smoking (yes, I am crying a little bit right now....can't help it).  Any help would be greatly appreciated from "the masters" (yes, that's what I call ALL of you).  I'll be sure to take lots of pics and post of my finished product.  Oh, also, this is for a Father's day lunch on Sunday.  Just doing some pre-planning while I have time.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Matt, first off ya have a packer ?
     
  3. mattlbs

    mattlbs Newbie

    Yes, sorry forgot to mention that.
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ok, first thing I would do is separate the point & flat.... If your not sure on doing this and I recall correctly there is a YouTube video that shows how or ya could do a search in the search bar up top on this site to see any info....
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You've got some good help here. I'll sneak back for the Q-View! and any samples that happen to drop.
     
  6. mattlbs

    mattlbs Newbie

    Yep, that's my intention.  Trim it and then separate the point from the flat (even though I'd rather leave it whole).  My question now is gauging a "cooking time" since I'll now have two pieces of meat instead of one big piece.
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Jump on here Foam, your input is much appreciated !
     
  8. mattlbs

    mattlbs Newbie

    I should also say that I plan to smoke at 225 degrees, so that's where I got the rough estimate of 1&1/2 hours per pound from.
     
  9. mattlbs

    mattlbs Newbie

    And yes, by all means.....all available "masters" jump on board!!!!
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Briskets are real difficult to gauge a cooking time as them things will get done on their own schedule ! I personally go by IT to a point but then ya have to do the toothpick test to ensure it's done.... Some briskets may be done at 198* IT & others 205* IT, they are all different & have a mind of their own ! I will usually start the toothpick test round 198* IT !
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    If your
    Yeah, I hear ya there but also figure in the stall, do you plan to wrap or just let er go & push thru ? Then be sure to factor in a few hours for the rest !
     
  12. mattlbs

    mattlbs Newbie

    I plan to just push through the stall if possible.  Just trying to figure out if by cutting it in half I'm looking at at 10-14 hour cooking time for 2 6.5lb pieces (estimate) or a 20-24 hour cooking time (estimate) for 13lb single piece.  I know I'm over complicating this.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    IMO, cutting it in half may reduce your time a little but personally would not read a whole lot into that as I've for instance cut a Boston butt in half before & really didn't notice much difference than keeping them whole !
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Just keep in mind that each piece of meat is different, can't stress that enough ! I've had Q that I thought would take 15+ hrs and was done in 10,.... Then on the flip side Q I thought would be done in 12 hrs take 18+ hrs !
     
  15. mattlbs

    mattlbs Newbie

    If it was you, and you were playing it safe, allowing yourself plenty of time, and you had folks showing up at noon on Sunday that don't necessarily understand that good Q is ready when it's ready, but rather want to eat themselves into a meat coma NOW, when would you put it on @ 225 degrees?
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ya could always start out at 225* & if ya think it's not coming along good enough ya could bump it up to 250* but personally would not go any higher than that.... Also keep in mind the stall & the rest ! Two things sometimes that are overlooked but are real important when trying to factor all time in ! But also if I were in your shoes, I'd start er plenty early just for them two reasons cause you can always rest that brisket for 4 hrs if need be. If rested right a piece of meat will be just fine like I say for 4M hrs. The most common way to rest I can explain to ya if ya would like !
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    BTW, I'd start it at least by 7 p.m. at the latest the night before.... But probably even a little earlier just to be sure !

    Had to edit, I fat fingered the keyboard....
     
    Last edited: Jun 13, 2014
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am not a pro but I have always in the past used my own formula for adding meats. I take the total meat (13lbs?) which you've divided in half. I figure the total and reduce it by 20 to 25 % for the increased surface area. But as WHB has said, you never know about meat, it will always take longer when you are late starting and finish faster when the dinner guests call and are in town early. Meat can't tell time. I would guesstimate about 16 hours. But please, you can't hold my feet to the fire on a guesstimation!

    That's low and slow cooking pressing thru the stall.

    See, WHB had the solution, cook it early and allow it to rest. Beef benefits more from a rest or cool especially a brisket which will fall apart so easily.

    I love low and slow, start it today for when you want it tomorrow. Patience will pay off.... just stick to your guns. I like 203 IT but you may like another. I have heard that briskets is whee the old adage came from, "stick a fork in me I am done", I have heard you can stick a fork in and twist it its done. Me I prefer the toothpick method.
     
    Last edited: Jun 13, 2014
  19. mattlbs

    mattlbs Newbie

    See, this right here is why SMF is the best site on the interwebz!!!!  Thanks you guys!!!  I sure do appreciate it and will be sure to post pics at all stages.
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'am personally far from a master as ya say but hopefully helped ya out some tonite..... Just be sure and get a good rest on er ! There's a common method used on here if ya are in need of one !
     

Share This Page