brisket help

[hybridcx]

first off its been a while since i have posted been to busy to enjoy my Bradley lately. but now that fall is here this weekend looks like I will finally get to try a brisket.

First problem the place in town only had 2 left each just below 16 pounds after reading how to make a u out of it I am afraid it still will not fit on one rack. this particular one is Farley thin 3/4 of the length then almost doubbles in thicken at the end. me looking at it I think cut the thicker part off and do the u with the other 3/4? is there a better option?

I have rub and temps all ready to go just trying to guess the timing on a 6:30 dinner? 4 am still on track with this big of meat load? I am hoping to let it rest at least an hour in foil also.

thanks for any help on separating this brisket and pointer i may be forgetting

also this will be done in OBS with a dual prob PID. thanks

I will post pics doing this sat

[Saber 4]

There is a brisket post on here (it may be in Pachanga's Brisket not sure though) that describes a method for cutting the thin part of the brisket and putting it under the thick part to make everything even out on the thickness and cooking time, I just don't remember which part they said went on top or which side the fat sides went, you may also have a full brisket with the point on it and some people trim it off to even the flat and smoke the point as a separate piece to make burnt ends out of. I'm sure the folks that have experience with the trimming method will straighten us both out on how to do it. Good luck and happy smoking to you.

[beefmann]

just a  though if you  haven't started yet...  starting at the thickest end place the brisket on the rack... then  cut the brisket  3/4 the  length of the  rack and re - center the thickest part on the  rack.. then  the thinest  part on another rack.. of course season  both,,,, then  into the smoker with the  thickest one on the second shelf...then the thin part on the top  shelf..  vent wide  open and put a thermometer into  each  piece  to monitor... smoke for no more then  4 hours with a box  temp of  225, and  continuing to  cook till an I.T  of 190 to 200 till  fork tender.

change out  water  bowl at  end of  smoking process and add a flavored drink while  cooking..  check water  bowl every 2 to  3 hours ,..  empty / refill as  necessary 

you  may also want to remove the ball from the  flat,, look for a fat line  along the  edge of the brisket,, that is the dividing  line cut along it.. this  will  shorten the  brisket and make it  fit better on the rack...
both are good  methods,...  bottom is the  prefered  method

good luck

[smoke em if you got em]

I would separate the point from the flat and cook each on a separate rack. The flat will probably finish first so keep a real close eye on it. I have never done it this way but I've read that some people always cook them separately. That way you can completely cover both of them with rub and get lots of tasty bark.
Good luck!

Mike

[hybridcx]

thanks for the replies. no I have not started yet and it is still in its vac pack bag. I think i will remove the point to make burnt ends as that is what i was planning on doing with it anyways. I also after posting kept reading post and seen the post about cutting thin piece off and placing under larger one. thanks for all the tips.
I am now just trying to project the timing on how long it will take. I get home at midnight from work this week. I can throw it in then but I also have a kids soccer game at 11 am. wont be home from all that jazz till 3ish. and want to rest it for a min of 1 hour. so may just get up at 4 and toss her in. Dinner is at 6:30....

[Habanero Smoker]

You may want to take a look at the link below:

Brisket Too Large

At the end it explains how to slice the end off and tuck it underneath. It also helps the brisket cook more evenly.

That information is also included in Brisket Panchanga

[dman4505]

Hybrid

Just a reminder please post pictures before and after so we can see how it turned out

Don

[hybridcx]

thanks for all the help and links i will post pictures of the process for sure. thanks again.

[hybridcx]

OK so today open it up and trimmed it down after watching a few you tube videos last night at work. test run in a rack and in smoker too big and risk of cabinet contact and since I am doing an overnight-er I went ahead and followed the fat line and removed the point and it will get its own rack. concerns once i removed point the under side of brisket looks pretty exposed and not much fat but we will see even if it dries out on the end there there is still more than enough for the 8 people who will be having it for dinner. well here is a pick of it all trimmed up and although the point is removed it looks in tact for storage purposes.
I also decided not to season till tonight as this is a pre bought rub and i was not sure how much salt is in it and didn't Want to dry it out from the get go. so ill rub it down then into the smoker around 12 tonight. also picked up some ribs for sunday been wanting to try those also but I will do another thread for that one.

[smoke em if you got em]

Sounds good. If you're worried about the flat drying out you could wrap it in foil after you get a nice bark developed. OR you could try wrapping it in butcher paper like Aaron Franklin does. Here is a link to one of his videos. If you don't know who he is just google him.

http://www.youtube.com/watch?v=sMIlyzRFUjU

I tried this on my last brisket and I really believe it helped. It was my best brisket yet.

[Saber 4]

Sounds like you have a plan, keep us updated on your progress and Happy Smoking

[hybridcx]

after watching that I know wish I would of kept whole. the videos I watched advised of removing the thick fat part from the point and brisket . his "fat end" looks great. thanks for the paper idea and I will keep that in mind tomorrow. pics to follow in am.

[hybridcx]

so all rub down and ready to go in cabinet was 225 pid controlled drop to 89 after load then after night ride its around 190 cant get to 225 meat load may be too much for single element but IT is 152 so its cooking and now its pouring out too


after the night ride


boiled some orange soda and now just let time pass

[hybridcx]

just pulled it out @ 190 IT and FTC it goes dinner got bumped up about an hour so it will rest in the cooler for about 3-3.5 hours. looking forward to trying it burnt ends still in smoker and only at 163 IT.so prolly a few more hours for that

[smoke em if you got em]

Looks great! I'd eat that.