Brisket gurus... what did I do that was so wrong???

[ELKAHOLIC]

I have an electric smoker and planned to smoke a brisket over spring break. I went to Costco to buy a brisket, but all of theirs were way to big to fit in my smoker. I asked the guy at the meat counter if I could buy one and cut it in half so it would fit, but he did not recommend doing that. What do you think, can I cut a big brisket in half or do I need to find a smaller one? Would I lose a lot of the juices by doing this?

I have to cut them in half also. I have found that I have to cook a brisket longer in my electric smoker than what all the recipes say. The ones I have done so far seem to come out best at 225 for about 12 hours. I am getting better with each one.
I have heard to lift it in the middle with a knife. If it doesn't bend, it's not done.
Good thread.

[Charles]

I'd calibrate your new gadget first. Also make sure the temp probes are plugged into the temp gauge real good. Sometimes they aren't making good contact and will read the wrong temp.

BBQ is done when it's done. Each cut of meat is different which will result in different cooking times.

Work on Temp management. 100 degree swings is a huge difference that will effect cook times and final product.

[Stevo96]

I subscribe to the room temperature thing on steaks but not on briskets and other large smoked cuts like pork loins, pork shoulders, etc. I know I'm in the minority but I like my brisket to be straight out of the refrigerator. Meat can only "take" smoke up to about 165 and I think the cold start gives it a better chance for developing a killer smoke ring and flavor.

I completely agree. The guy on amazingribs.com has a post about that on his site. In the post he does a good job of showing that cole meat absorbs smoke way better than room temp meat.

As far as using the "Texas crutch" to push past the stall, I always do that. At around 50-60% of the cooking time (1 hour per pound at 225 degrees) I will wrap it in foil along with some mop sauce I've been using and finish it that way. Then an hour or so wrapped in a towel and placed in a cooler, then it's ready to serve. Always get good slices that are tender but not too tender.

Oh, and I use one of the "difficult to use" offset smokers that people talk badly about. lol

[Powertool1994]

I have an electric smoker and planned to smoke a brisket over spring break. I went to Costco to buy a brisket, but all of theirs were way to big to fit in my smoker. I asked the guy at the meat counter if I could buy one and cut it in half so it would fit, but he did not recommend doing that. What do you think, can I cut a big brisket in half or do I need to find a smaller one? Would I lose a lot of the juices by doing this?

I used a bullet smoker many times and had to cut the brisket in half but I would put the fat end on the top rack for a couple of hours then rotate to the bottom with small end on the top rack. They turned out great.

[lovetohunt]

Smoke the brisket till the enternal temp gets to about 150 or 160 and then wrap it in foil and cook until the enternal temp gets to 190 and then move the brisket to a small cooler and let set for a couple of hours and then eat.

By wrapping the brisket you really don't get the stall and it also has the added benefit of keeping the brisket moist. Moving the brisket to the cooler allows the meat to continue to carry over about 5 degrees. Every time I've done this the brisket always turns out moist, tender and just perfect.

[Burntorange Bowhunter]

I used a bullet smoker many times and had to cut the brisket in half but I would put the fat end on the top rack for a couple of hours then rotate to the bottom with small end on the top rack. They turned out great.

Oh noes.....you cut it in half? Why not separate the flat from the point?

[Huntindad]

Alright folks... time for an update...of sorts. I took 4 thermometers...2 from the pit(academy ones that screw into the pit) an old oven thermometer and my new fancy dancy one.

Put them in the oven set at 250. after a while changed it to 400.

both times the fancy one was the closest to the oven temp dial. did the boiling water test, temp was good.

I think the fancy thermometer is accurate. I bought a 12 lb brisket today and will try again tomorrow.

If it goes south again,,, screw the meat probe.

I will try to remember to take pix this time.

[cpr1979]

Following. Going to try the same next weekend

[lovemylegacy]

Yall use thermometers?

[glen]

David - dont open the pit or check the brisket for 12 hours. I cooked a 12# last week and checked at hour 14 and it was a little hot for me 190 degrees. cooked at 225 degrees with a water pan on the rack under the brisket. Still moist and tender after resting for 3 hours.

[lovemylegacy]

I can't help. I don't use a meat thermometer. When it's done it's done.

I never thought Id say this, buutttt, I agree with Bob

[Huntindad]

David - dont open the pit or check the brisket for 12 hours. I cooked a 12# last week and checked at hour 14 and it was a little hot for me 190 degrees. cooked at 225 degrees with a water pan on the rack under the brisket. Still moist and tender after resting for 3 hours.

Naah, I won't open the pit. Just open the fire box to add wood when need be.

fixing to rub it once the game is over.

[BigL]

What time should we come over to eat?

I bought the same one you did based on your earlier thread. It worked great for me on both ribs and a brisket. I do like monitoring the temp from inside the house. I will love that when college football starts up again.

This thread may make me smoke a brisket on Sunday.

[Smart]

I bought the same one you did based on your earlier thread. It worked great for me on both ribs and a brisket. I do like monitoring the temp from inside the house. I will love that when college football starts up again.

It is a great tool for smoking meat on a Sat or Sunday when your team is playing or another good game is on. Those 100+ deg days are better for smoking from my recliner with the game on. ..