What do I do with a Packer cut of Brisket in a small Masterbuilt Propane Smoker?

Discussion in 'Beef' started by thatdcguy, Jan 30, 2015.

  1. thatdcguy

    thatdcguy Newbie

    I have a Masterbuilt propane smoker.. I love the thing... But I also have a 12lb packer of brisket from my favorite butcher.  I would prefer to smoke half now, freeze the other half for later.

    Is there a proper way to cut this thing?  Is there an end that will turn out better?


  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    You can separate the point from the flat. The point is leaner piece of meat The flat is more fatty great for corned beef or brisket on the smoker.
  3. thatdcguy

    thatdcguy Newbie

    Is there a good way to diagram that?  I have only ever gotten my brisket precut for me.  And cutting into this beautiful slab of meat makes me nervous.

  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I do 3 good things all at the same time. I figure out the grain direction. I cut off about 3 lbs by cutting a corner of the flat so that its cross grain.

    1. Then it fits in the MES30

    2. Then when its done there is no chance of even the drunk Brother-in-law cutting the brisket with the grain.

    3. Lastly, its gives be about 3 to 4 pounds of brisquet to grind up for chilly. Throw in a pound of pork and you've got all your chili meat for a large pot.

  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    From the pic I would say that the point is in the upper right corner. Now you will have to feel were the thicker part, meets the point and cut their.

    Maybe someone else can explain that better. I am sure someone will be along .
  6. thatdcguy

    thatdcguy Newbie

    Here are some more photos of my baby:

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Typing Backwards---Point is the fatty part------Flat is lean.

  8. Let's see that rascal on the smoker !!!


Share This Page