Brisket Question

Discussion in 'Washington Smoker Group' started by papagene47, Jun 26, 2013.

  1. Hey guys, I bought a packer brisket that is 20" long and my GOSM racks are only about 14".  Has anybody cut a large brisket in half before and what might I face in smoking this hunk of love?  I'm thinking of placing the half with the point on the top shelf and monitoring both of them internally.  Any comments on a low & slow timetable for serving dinner around 6pm?  Gene
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Gene....  no hard and fast rule...   Are you taking the IT to 190 ish or 205...  Probably 16-20 hours ....  depends what temp it's cooked at....    Dave 
     
  3. I'm thinking of taking it to around 200-203.  I don't want it to turn into pulled beef.  Does that timetable work the same for two pieces of 5-6 lbs each? 

    I've read that some people take it to 150-160ish and put it in the oven to finish.  Pull it out and faux cambro it for a couple of hours before slicing and serving.  Gives time to make "burnt ends" from the point.  My friends will start arriving around 4pm and I expect to want to eat around 5 or so.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Temperature readings are the only true way to measure when stuff is done.....  
     
  5. I guess that's true, Dave.  Thanks.
     

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