Smoking Brisket Question, cutting time in half...

Discussion in 'Beef' started by jasonhaney, Apr 28, 2011.

  1. jasonhaney

    jasonhaney Newbie

    I've been reading this site for quite some time and gained a lot of knowledge but never posted or asked any questions. I've been smoking for 10+ yrs and have a simple question. I typically smoke my brisket at 220 for an hour and a half per pound but was wondering if I cut my 10 lb brisket in half long ways could I smoke it for half the time since I am cutting it into two 5 lb briskets?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Jason glad you decided to join in. It will cut down on the smoking time quite a bit close to half the time but maybe not exactly half the time
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    wecome to SMF Jason

    Why dont swing over to roll call and introduce yourself so we can give you a proper welcome.......

    dont forget to fill out yer profile.....
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Why rush such a great thing?  Might have to give you a ticket for speeding!!  [​IMG]  
  5. jasonhaney

    jasonhaney Newbie

    Thanks for the welcome and I'll be sure to post in roll call ASAP. I am wanting to rush this because I am pressed for time and want to deliver the same caliber of smoked brisket that I have in the past. I'll split the brisket in half and post the results because I think that this might be a valuable asset to anyone who is pressed for time and would want to present the same quality as they do taking their time. Sat is the presentation and I'll post the results, good or bad... Hopefully good! [​IMG]
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The only drawback I see is that your not going to get the great bark you typically get in a long smoke!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off Welcome there Jason to SMF. Now I wouldn't recommend that you cut your bricket in half unless you have to. Now cutting it will shave off some time like Jerry (Pineywoods) said but. I like you to smoke the thing without cutting it a shot shot and see how great a brisket taste when it is smoked whole and along time. GO For It
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Jason,[​IMG]  to the forum. Like Balli says; don't cut the Brisket, you'll lose all the juice and the Bark will be better.Lower your temps. to 200*F and no more than 225*F. Yes a little work, but for the end result of Heaven on your plate; it's worth it to go the long way. And if you drink,there's more time for that too![​IMG]

    Good BBQ is a pleasure when done right. Being vigilant, patient, and keeping your smoker's lid shut is paramont to getting a good cook.I won't go into my Physics lesson today, but if you have any trouble, ask one of the members. You'll get a good comeback. Read them all and then put it together[​IMG]  you'll be shocked at the difference.IMHO, a Brisket should never be cut before cooking[​IMG]. Trimming is up to you, although I only salt it lightly and cover with a good amount of Cracked Black Pepper,put it in and forget about it until my alotted time is approaching, THEN I open the lid and see what it needs(internal temp.,tenderness check with a toothpick).This is the only time I open the smoker so I don't lose time and heat.You should cook a Brisket 90 mins. per pound at low temps.Others probablly mentioned this, but rushing the meat is a bummer ,as it needs the time to melt all the collegen in the muscle fibers.

    Takes some work,but the end result will be all that wonderful flavor and Bark you worked to get and the Kudos from friends are uplifting.

    Have fun and remember to[​IMG]

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