First time brisket but went to BIG.......!

Discussion in 'Grilling Beef' started by beerdelman, Sep 14, 2013.

  1. beerdelman

    beerdelman Newbie

    OK, I have been wanting to do a brisket for awhile now and decided to jump in finally, BUT when I was looking at them my stomach was telling me go bigger so I ended up with a 13 LB 20" long brisket. Problem is my smoker is only 15 inches wide! So my question is can I cut this piece in half? I would also like to try some burnt ends as well if anyone has any input on that process?....An help wouls be great guys and I will post some views starting tommarow morning.
     
  2. beerdelman

    beerdelman Newbie

     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL... sure ya can......... I have to trim mine to get it my MES30 most of the time. What I trim off I chop fine and freeze for chili meat. Brisket makes the best chili!

    You'll be ok. Remeber it will shrink some while cooking also.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You can separate the point from the flat. Since you want to do burnt ends you''ll end up doing that anyways.
     
  5. beerdelman

    beerdelman Newbie

    Point from flat? I am alittle new at this sorry....oh and please tell me alittle more about burnt ends? How do I go about making them
     
  6. bear55

    bear55 Master of the Pit

    There is a great article here on separating a brisket.  Use the search function.  Good luck...
     
  7. beerdelman

    beerdelman Newbie

    OK so I ended up cutting in half.  Now one end is flat and the other looks like a roast.  If I start low and slow at 225 for few hours can I crank it up to 260/70 to make up some time without hurting anything>?   I do plan on foiling around 165 with a mop till 198 or so.  I will be getting up around 4am to get her going just in case its low and slow all day   I will also be doing some mac and cheese to keep me busy...oh yeah
     
  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

  9. beerdelman

    beerdelman Newbie

    Thanks JakD for the info.  I wish I read that a half hour ago as I cut it dead in half.  Oh well next time I guess.  My next question is fat side up or down on smoke?
     
  10. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    myself... I do fat up so it renders down onto/into the meat....
     
  11. beerdelman

    beerdelman Newbie

    Well I have decided to try the faster way I think as I dont feel like staying up all night. So im gonna start at 225 and slowly raise to 275 or so. Guess time will tell....
     
  12. beerdelman

    beerdelman Newbie

    Well its on and started it at 250 for half hour then bumped down to 225-30.  I am still debating on going to 275 with it so I can make the supper crowd I have coming.  I have read a few posts on here about people doing it at 275-300 and still coming out great????......Anyone up and at em like myself with any suggestions on that process?.
     
  13. bruno994

    bruno994 Master of the Pit

    Any pics?  How did it turn out?
     

Share This Page