- Apr 20, 2009
- 26
- 15
Been reading a lot thru the forum and I decided I am going to try the SmokyOky's Seared method for a brisket this weekend. Hoping some of you can help with a few questions since the posts on this are a bit older...
1 - Can I seperate the flat and point? I want to use the point for burnt ends, so I would rather seperate before I cook. Should I sear both pieces?
2 - How much should I trim off each side?
3 - Would it be OK if I also injected it the night before? Was thinking about doing the Yoshida's injection from this post:
http://www.smokingmeatforums.com/for...ad.php?t=89895
4 - My brisket is 13lbs...normally I would estimate 1.5 hrs a pound. How is this reduced for searing? 1hr a lb? If I cut the brisket into 2 halves (might need to to fit in the smoker) how does that affect cook time?
Thanks in advance!
Jason
1 - Can I seperate the flat and point? I want to use the point for burnt ends, so I would rather seperate before I cook. Should I sear both pieces?
2 - How much should I trim off each side?
3 - Would it be OK if I also injected it the night before? Was thinking about doing the Yoshida's injection from this post:
http://www.smokingmeatforums.com/for...ad.php?t=89895
4 - My brisket is 13lbs...normally I would estimate 1.5 hrs a pound. How is this reduced for searing? 1hr a lb? If I cut the brisket into 2 halves (might need to to fit in the smoker) how does that affect cook time?
Thanks in advance!
Jason