Cutting a brisket in half

[Dragn08]

I don't have much experience in smoking briskets but I wanted to smoke 1 on the weekday. Wold it be bad to cut a brisket in half ti cut down on smoke time?

[Chasdev]

Probably but read this first..how to cook hot and fast.
That topic is covered a few posts below this one..

[unclebull]

You can cut it in half, if in half means separating the round from the flat/point. There is a fat layer that separates the two muscles, You have to follow that layer of fat to separate the brisket (in half.) When it comes to cook time, brisket really needs that: a. low temp 220-250, b. slow cook time 30-45 min per pound, c. steady temperature feeding the fire. A trimmed brisket, that you buy at the store is the Flat without the Round or cut in half. Simple answer is yes you can cut the cooking time. You can also cut the time by smoking it and then wrap it in foil. I never do that because I like the bark on my brisket.

[Okie Sawbones]

Don't split it. Do the hot and fast method. Ready in 7-8 hours.

[k.a.m.]

Personally I would wait to cook it when you have time. Depending on your time frame during the week you can get 3 to 4 hours of smoke on the brisket then place it in a pan and cover or wrap in foil then ramp up your oven and finish it inside at a higher temp. But I would still think your looking at a 6 hour cook before the rest.

[Dragn08]

Ok thanks guys. I might just wait til I have the time. I would really hate to rush it and it just becomes a waste.

[Okie Sawbones]

Don't be afraid of hot and fast. I have done this several times when given short notice. Cook at 350 for 2.5 hours on smoke, then wrap with foil and cook another 1.5 hours. Then wrap the brisket in a blanket and let it sit for 4 hours. Total time 8 hours. It has come out for me just fine on half a dozen occasions, and the guests loved it. Do I prefer this method? No. But it does produce tasty, tender brisket.

[BluDawg]

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

[ashdown73]

I dont have a cook time problem, I have a brisket size problem. I have a 13lb brisket, my wife would like it cut down cause she thinks it is too big. I told her why I think I cant do it. Long story short, an argument ensued.

To make her happy, can it be cut down to a smaller size

[Rambo]

I dont have a cook time problem, I have a brisket size problem. I have a 13lb brisket, my wife would like it cut down cause she thinks it is too big. I told her why I think I cant do it. Long story short, an argument ensued.

To make her happy, can it be cut down to a smaller size

Yes; you can separate the Point from the Flat and have 2 pieces. the Flat is lean; the Point has more marble/fat. I'm sure there is a video on YouTube showing how to do this, it's easy.

[GRailsback]

Tell her no. Cook it whole.

[GTR]

Tell her no. Cook it whole.

Cook it whole, eat what you can and freeze the rest.

[bsooner75]

Wow - haven’t thought of BluDawg in forever.

Cook it whole. Freeze what you don’t eat. Vac sealer is well worth the money


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