Panic!!!

Discussion in 'Beef' started by missed-em, Dec 19, 2011.

  1. missed-em

    missed-em Smoke Blower

    Going to try my first brisket -- FOR CHRISTMAS --  talk about preasure!  Anyway, the brisket I have is too long to fit on the rack of my MES, any right way to to do it or do I just whack it in half?
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Is this a full packer brisket with the point and the flat? If so you could remove the point from the flat before you cook it to save room in the smoker.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Is it a full packer or just a flat 
     
  4. flyfishjeep

    flyfishjeep Smoking Fanatic

    Ross is correct.

    I had this same issue a few years ago.  Seperate the point from the flat.  It will fit just fine then.

    It also makes it easier to make burnt ends later.

    Good Luck and don't forget the Qview!!!!!
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    It's no biggie to cut it down to a size that will fit into your smoker. Just remember that next time and buy a smaller one.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Like they said separate the point from the flat.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds like the problem is not Height but Length...Removing the Point will not make a Packer Shorter, just thinner...Cut it where the Point ends and then you will have two pieces with different thicknesses and cooking times or try the Semi-cut Folding Method I describe in my previous post to Scooper...Hope this clears up any confusion...JJ
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Chef I don't mean any disrespect, but separating the point & flat will shorten the overall length by 4 to 6 inches. The point goes the whole thickness at the point end and about 4 to 6 inches into the overall length. No it's no a lot but 4 to 6 inches may be enough to fit it in the smoker.
     
  10. venture

    venture Smoking Guru OTBS Member

    OK, I see where you are coming from now.  Hard to visualize for a bit there.

    Good luck and good smoking.
     
    Last edited: Dec 19, 2011
  11. missed-em

    missed-em Smoke Blower

    Its a full packer, 9.5 lbs and the problem is the length.  Sounds like the folding trick may be the answer.  What kind of cooking time might I expect that way?  I will be monioring the temp but need to plan ---
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Al my Brother, no way you could disrespect me with anything you add...I see your point. I have usually just cut straight across to keep even thickess across the whole packer...Your way will work too ...JJ[​IMG]
     
  13. flash

    flash Smoking Guru OTBS Member


    Was in my vertical smoker.

    http://www.howtobbqright.com/trimabrisket.html
     
  14. sprky

    sprky Master of the Pit OTBS Member

    What I do is carry a tape measure with me when I go shopping for packers to smoke on my WSM 18" this way I can make sure they will fit. Granted some times it is a very close fit. What I do on my MF is simply cut them to fit on the grates. I have pondered the idea of hanging 1 in the MF, but as of yet have not  figured out how.
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I would trim most but not all of the fat out of the folded part. You will have a thick hunk of meat, I would plan on 1.5 hrs per pound plus a pad for stall of about three hours...It will never hurt to hold it in a cooler but a hungry family can Kill you!...Good luck...JJ
     
  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    All good advice.  Multiple answeres that will work.  Love it! 
     
  17. missed-em

    missed-em Smoke Blower

    If I cook it a couple days early, do I refrig while still foiled or slice & bag or?????
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  19. scooper

    scooper Smoking Fanatic

    Chef Jimmy J is right.  It's not going to cut down on length if you trim the point off.  I have not unpacked mine yet, but I can see the flat running all the way across the piece of meat. 

    Here is a must read site about briskets:

    http://www.amazingribs.com/recipes/beef/texas_brisket.html

    The simple diagram here shows how the flat runs.

    [​IMG]

    I have a 15.9 lb. I am going to put in my MGS 30 Christmas Eve.  I will set it on a grate on the counter, find the spot where the flat is even with the edge, and cut through the non-fat side leaving just enough to hold it together when I fold it and tie it.  Trimming most of the fat off of the folded part, leaving just enough to have a nice layer of it inside where it will help keep that end moist. 
     
  20. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Keep in mind that if you cut and fold, you no longer have intact whole muscle meat, as you will, in essence, be covering the meat's surface with another layer of meat (actually two surfaces mated together) and thus be unable to heat these surfaces though within the first few hours of cooking. Even when ideal conditions are present, there's still a chance for contamination of food surfaces and any cuts made during food prep.

    Just a friendly reminder to adhere to the 40-140/4-hr guideline whenever you change the intact nature of the meat (or, as it has changed, 41-135/4-hrs...which ever you choose to use).

    Eric
     

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