brisket cutting suggestion

Discussion in 'Meat Selection and Processing' started by phishguy, Jul 19, 2013.

  1. This weekend I plan to try my first brisket.  I have the master forge 2 door smoker and a whole brisket wont fit on one rack.  I will have to cut it.  Can anyone offer any advice on the best way to cut it pre-smoking?  Or should I just cut it in half and stop over-analysing?
  2. s2k9k

    s2k9k AMNPS Test Group

    Yep stop over-analysing! just cut it in half and try and make your cut closer to the point side, keep as much as the flat intact as you can. Use a tape measure and measure your rack and keep the flat as long as will fit. The flat will have more tendency to dry so keeping it big as possible will really help.
  3. great!  thanks a lot..   Do you know if smoke time would be reduced or normal timing?
  4. Hello phishguy.  Smoke time is smoke time.  Remember to smoke to an IT.  It's done when it's done.  Briskets seem to have a mind of their own.  Good luck.  Keep Smokin!


Share This Page