Second go at brisket, questions about doing 2 at a time.

Discussion in 'Beef' started by yjay, Jun 11, 2014.

  1. yjay

    yjay Fire Starter

    I got two 5 lb briskets from my dad who raises his own beef, so I'm going to do one for him and one for myself. My question is, since I think they will be too large to fit on the same rack, is there any issue with having one over the other and the juices dripping on the lower one? Possible dumb question.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nope, stack anything you want. You can even stack different meats. It doesn't even matter if you put Chicken over or under. The smoker and surface temp of the meat kills anything that may be in the juices that drip...JJ
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Drippings won't hurt anything. Be advised, the brisket below will act as a heat baffle it the one above it, so, grate rotations every few hours will help even out the cooking between the two pieces. If you have a tall enough vertical smoker to allow double grate spaces between them will help as well...this lets a bit more heat travel back towards the center of the smoker after passing by the first brisket.

  4. yjay

    yjay Fire Starter

    Great. Thank you. I will give it a whirl tomorrow.
  5. yjay

    yjay Fire Starter

    Well, here they are. I assume this is a point and a flat?  Hit them with SPOG and a little worcestershire sauce and in the fridge till tomorrow. The flat should be done quite some time before the thicker point yes? Would alder be a decent wood to smoke with?

  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice...and simple seasoned...good start!!!

    What you have is a packer brisket cut in half. The piece with mostly the point muscle has the tip on one end, and the piece with mostly the flat muscle is square. Yes, the point should take quite a bit a bit longer, provided you don't have it placed on a hotter grate in a vertical smoker. Speaking of, you could put the flat above the point, or where know hotter grate temps are. If there is enough space above the water/drip pan, the point should gather a bit more heat and baffle ome of it from getting to the flat...that will even out cooking between the two pieces somewhat.

    Alder is a very mild smoke, and may be too light of a flavor for brisket, but will be very forgiving (difficult to over-smoke with the stronger brisket flavors). If you have hickory, mesquite, cherry or oak, they are a stronger smoke and a better match for the brisket.

    225-240* smoke chamber temp should do them can foil somewhere along the line if you like...generally around 160* I/T. Take the flat to around 180* and probe for tenderness...go higher if it probes with resistance. Point can go all the way to 200+* if you want to pull it, otherwise treat about the same as the flat for slicing.

    Have a great smoke!!!

  7. yjay

    yjay Fire Starter

    Beautiful. I will give the flat to pops and keep the point for myself since they hit eat at like 430pm. Thank you.
  8. yjay

    yjay Fire Starter

    In the smoker at 6:15 am. I will NOT be eating a tough brisket at 8 tonight like last time because I started too late.
  9. yjay

    yjay Fire Starter

    Jeez this is taking forever.Pulled the flat at an IT of 195f and sent it with the old man. The point is at 174f after 10.5 hours at 240. Just kicked her up to 275 in the interest of eating sometime tonight.
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hang in there man, them things have a mind of their own..... :beercheer:
  11. yjay

    yjay Fire Starter

    Better results than last time. 12 hours in the smoker. Cranked it up at the end to 275f and got an IT of 195f. Pretty tender, nice bark I think. But i gotta say, I can do a tri tip or cross rib roast in like 2.5 hours and i like it just as much or more. Do I have the palate of a peasant?

  12. Only have done one brisket, but I found with the electric smokers that they seem to do a better job at managing the heat and take a lot less time to cook. I will find out more tomorrow as I am doing brisket #2... and 3? Gotta cut it in half just to get it to fit into my smoker. Got a 30" masterbuilt electric. What kind of wood did you end up using?

Share This Page