Slicing a brisket before cooking -- Yea or nay?

Discussion in 'Messages for All Guests and Members' started by dougbennett, Aug 6, 2008.

  1. dougbennett

    dougbennett Smoke Blower

    So I found a place that will sell me packer briskets. My question is this: Is there anything wring with cutting a packer brisket -- or any brisket for that matter -- in half BEFORE I start the smoke?

    The reason being that, good as it is, there's onyl so much 'cue I can eat at one time.
     
  2. white cloud

    white cloud Master of the Pit OTBS Member

    The 12.72 lb. brisket I did last weekend is all in 1 lb. freezer bags. Ended up with 6 lbs.
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Just seperate the point from the flat and you're good to go. Some folks with small smokers have to do that in order to get the whole thing to fit.
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    My favorite part of a brisket is the outside part of the meat. I love smoke and some crust (rub, sauce that's carmaelized). More the outside area of the meat is great. I cut mine in half many times on purpose.
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What they said, I separated my first 13 pounder, worked great and saved on the time.
     
  6. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Here is 3 pounds cut out of a flat cut!
     
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Your title scared me! Slicing a brisket before cooking -- Yea or nay? Thought you were talking actually slicing your brisket before smoking.[​IMG] Won't hurt to cut it if you need to fit it in your smoker.
     
  8. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    That makes two of us, Ken. I thought the same thing you did and immediately jumped in to yell NO!!! But, in this case ... go for it!
     

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