Hi, i just received my order from my butcher 2 big briskets, even bigger than my expectations, a bit to big to fit the rack so i was wondering if i could cut it in half to get 2 pieces? This way, it would fit on my rack. They are trimmed already. If i could cut it in 2 pieces, is there a particular way to do it? Any advices? Thx
I'm sure one of the brisket gurus will be along soon.
I have only split a whole brisket in half once. If you turn it over you will see a fat vein. Cut following that vein and you will separate the point from the flat. When you put them in the smoker, place the point (the thicker cut) on the top rack. It has more fat, and will help baste the flat.
Habs nailed it! If you have to cut it in half thats where to do it, but you might try just removing some of the fat vein which will give you a bit of a flap which might give it enough flexibleity to fit on your rack.
C
It may be wrong, but I cut the brisket in half or roughly there abouts where the flat starts to get larger forming the point instead of separating at the fat vein. I feel the two pieces cook at a different rate and by cutting where the meat starts to thicken, each will cook more evenly even though they finish at different times.
When I do a brisket I always separate the point from the flat
This is the point
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May30_0003.jpg)
This is the flat
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May30_0005.jpg)
This is how I put them in the smoker
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May30_0007.jpg)
The flat will be done b4 the point but its the flat that is the prize to me, the point I cook till falling apart and pull to make samwitch's