BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: gotbbq on May 22, 2005, 12:29:28 PM

Title: Brisket Question
Post by: gotbbq on May 22, 2005, 12:29:28 PM
Does it make any difference if you cut a full brisket in 1/2 before smoking?  I did a whole brisket earlier this month.  It was pretty tight in the smoker.  I'm cooking today and cut it in 1/2.  Better fit - any thoughts about cooking time, loss of moisture, etc?

Rich

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Title: Re: Brisket Question
Post by: psdubl07 on May 23, 2005, 04:20:45 PM
You're talking about cutting it the long way right?  KIDDING! [:D]

I don't see any real issues with this.  You're still gonna have the ends be slightly more done than the middle (which is now an end also but thicker).  You're not really losing any fat, so why not, go for it.

How'd it turn out?
Title: Re: Brisket Question
Post by: BigSmoker on May 23, 2005, 06:26:28 PM
I would think if you seperate the point from the flat it would fit fine.  Cook the point on top of the flat.  The point has more fat than the flat.  I you just cut it in half you will have the grain of the meat running 2 different ways which might make for some difficulty in carving.  HTH.

Jeff

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Title: Re: Brisket Question
Post by: psdubl07 on May 23, 2005, 06:34:48 PM
Good point, I missed that it was a full brisket and not just the flat.