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CU Medallion [56226]
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BBQ question
Mar 26, 2020, 2:50 PM
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Does anyone ever just smoke part of a brisket? All the pics and videos I've seen are people smoking like 13 lb packer briskets. What if you don't have a huge smoker or you're only cooking for two people? I ask because I don't have a huge smoker and I'm only cooking for two people. Is there anything wrong with cutting the flat or the point in half and smoking it?
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Oculus Spirit [75845]
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Be a man and get a bigger smoker and a chest freezer.***
Mar 26, 2020, 2:55 PM
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All-In [49254]
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it's yo meat, do what you want.
Mar 26, 2020, 3:01 PM
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just don't talk about it to anybody from Texas.
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CU Guru [1935]
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Re: BBQ question
Mar 26, 2020, 3:02 PM
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The problem with cutting it in half is that it will dry out quickly. If it is a surface area issue drape the flat over a coffee can or simply fold it until it reduces in size enough to fit your smoker.
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CU Medallion [56226]
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I've got the 14.5" Weber Smokey Mountain.
Mar 26, 2020, 3:15 PM
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I'm thinking maybe hang the brisket vertically from the top rack, Pit Barrel Cooker style.
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All-TigerNet [13362]
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Shouldn’t be an issue per say
Mar 26, 2020, 3:08 PM
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I would think it would get to 195 degrees quicker and you are going to left with the choice to either dry it out or get the good bark on it. I would make sure you have a container of water under the brisket to help it stay moist.
Good luck!
Also, brisket makes some pretty dayum good left-overs.
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Heisman Winner [138155]
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Costco sells whole packers, and sells Choice flats
Mar 26, 2020, 3:20 PM
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(which, oddly, are like twice the price as whole Prime packers). The theory with a packer is that you have a solid layer of fat running through the middle that keeps the whole hunk moist during a longass cook. You don't have that when you separate the two muscles. That said, cook time is shorter, so it's less of a problem, AND, a flat by itself has pretty consistent thickness, so you get a more even cook. When I do a whole packer, the 2" thick end of the flat is way overcooked, because you have to run that part way past 203 degrees to get the 6-8" thick point/flat up to 203--like, you almost have a couple pounds of what are effectively burnt ends, but not as good as burnt ends. So you could make the argument that separating them is more cost-effective if you end up with almost all of it being really good brisket.
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All-TigerNet [11240]
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I do it all the time. I smoke on a BGE, unless it's a small
Mar 26, 2020, 4:18 PM
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packer...it ain't gonna all fit. I usually smoke the flat part at a little lower temp, say 200-210, it does fine. I used to use cracked black pepper to make the bark, but have since gone with dried chiles (think ancho or pasilla) and salt...adds a really nice flavor. I keep an old coffee cup of water or vinegar next to it to keep the moisture up.
Smoke meat, drink beer, Go Tigers!
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Heisman Winner [136516]
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When I’m cooking for just the 2 of us
Mar 26, 2020, 4:22 PM
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I cook a large chuck roast instead of a brisket. The fat runs through all parts of it so it doesn’t dry out like a brisket can and it only takes about 1/2 the time.
I usually do 2 chuck roasts at a time. One to slice and one to cube for chili.
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