Author Topic: Brisket Question  (Read 2136 times)

Offline gotbbq

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Brisket Question
« 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

gotbbq

Offline psdubl07

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Re: Brisket Question
« Reply #1 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?

Offline BigSmoker

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Re: Brisket Question
« Reply #2 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



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.

Offline psdubl07

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Re: Brisket Question
« Reply #3 on: May 23, 2005, 06:34:48 PM »
Good point, I missed that it was a full brisket and not just the flat.