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  1. #1

    Default brisket help

    so my first attempt at brisket i used scotts time method and cooked at 10 # brisket for 12 hours, it came out perfect. but for some reason the only place in town that carries whole briskets sells these monsters that are no smaller than 12# all the way up to 16# or so. so i purchased a 12# brisket but it seems its to big to fit on the rack on the 1100. the manual that comes with the smoker says cut the brisket to fit on the rack. ok, but does this affect the time ?? i assume it would because now you, technically lets say, have a 10 # brisket. if thats the case then i adjust the time and alls good. but what do you do with the 2# piece ?? put it in there and cook it ?? if so does that effect the time ?? do you freeze it and save up a couple pieces and cook them all together at another time ? not sure what to do on this one, any advice would be helpful.
    Smoke 'em if you got 'em.

  2. #2
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    111

    Default

    That would change the cook time quite a bit, as your previously 10# piece of meat is now an 8# and a 2#. Probably a better choice would be to split the point and the flat from each other, and smoke those in two pieces. What I (IMHO) think would be the best choice is not sweat it touching the sides of the smoker initially and just cook it. They shrink up quite a bit in cooking, and you'll wind up with enough room. Or you could drape it over something to eat up some space. Do you have a pic available to see exactly what we're working with as far as extra brisket vs. rack?

  3. #3

    Default

    at 1 A.M. I made an executive decision and wedged it in there. I really didn't want to cut it and after I got it out of the package and washed I put it on the rack and it looked doable. I just kind of made it in to a bridge so to speak and as it cooked, it flattened out. it came out perfect. the more I use this thing the more it amazes me. some of my buddies are old school and they are leery of doing briskets. this is my second one and I cant wait for the third. although this weekend i'll venture and try salmon. seems like some pretty good recipes on the site, thanks to all the people that contribute, it really helps out beginners like myself.
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    Smoke 'em if you got 'em.

  4. #4
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    111

    Default

    Looks like you got it figured out in the end, looks good.

  5. #5

    Default

    thanks for the reply, I wasn't too keen about cutting it. it seems like its difficult to find a brisket under 10 #.
    Smoke 'em if you got 'em.

  6. #6
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Nice looking brisket. I need to do another one soon.

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