Halfing a beef brisket

Discussion in 'Grilling Beef' started by memphis212, Jul 23, 2015.

  1. memphis212

    memphis212 Newbie

    Good evening all. I picked up a 14.23# brisket from my grocer today. That was the smallest they had. The others in have done have been on the 5# mark. Is it a terrible idea to trim the fat off this one and then half it so I can have 2 or would it be a huge waste of good meat?
    Last edited: Jul 23, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's done all the time. Trim the fat and then separate the flat from the point.
  3. memphis212

    memphis212 Newbie

    Well after trimming the fat from this one I am left with around 10#. That should work ok for the weekend and whatever might be left will make some great chili.     [​IMG]  

    Really worth buying it like that, 2.86 per lb vs 7.99 per lb
    Last edited: Jul 23, 2015
  4. floridasteve

    floridasteve Smoking Fanatic

    I've always read that the flat and the point are better if cooked together. Which is what I do. I have thought that if I could only find a big brisket that I would cut it in half lengthwise, ending up with two pieces with both the point and flat. Is there a reason that wouldn't be the way to go???
    Last edited: Jul 23, 2015
    memphis212 likes this.

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