smoking brisket

Discussion in 'Food & Cooking' started by paucaterrorem, Jul 8, 2016.

  1. paucaterrorem

    paucaterrorem

    Messages:
    8
    Likes Received:
    11
    Exp:
    Line Cook
    I have a 15lbs brisket and my smoker isn't big enough for it whole. If I cut it in two which side should be on the top rack? I want to say fatter side on top but the slimmer side will be closer to the heat. Will enough fat drip onto the slimmer side to prevent it from drying out?
     
  2. brianshaw

    brianshaw

    Messages:
    3,230
    Likes Received:
    388
    Exp:
    Former Chef
    I do what you say: subdivide into flat and point cuts, point on upper rack and flat on lower rack. Both will be yummy. Moistness will be different, naturally, due to their different physiology.
     
    Last edited: Jul 8, 2016
  3. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    You might want to inject the flat with brine or even sodium phosphate to keep some moisture.  Point you can chop and put it back on for burnt ends. 

    More importantly what kind of smoker are you talking about here?  If it's a vertical, yeah i tmight be cloesr to the heat, but you should have some heat diffuser right?  Actually the heat rises so the higher grate should be hotter.
     
  4. paucaterrorem

    paucaterrorem

    Messages:
    8
    Likes Received:
    11
    Exp:
    Line Cook
    It is a vertical but when I do pork shoulder the bottom rack always finishes a bit faster. Now I'm not worried about the pork, it's a fatty and thick enough cut that I have no problems, but I just don't want to overdo the brisket. And seeing as how I'm putting it in when we close and just letting it smoke overnight my paranoia is starting to kick in. It's also the first time I've smoked a brisket.
     
    Last edited: Jul 8, 2016
  5. brianshaw

    brianshaw

    Messages:
    3,230
    Likes Received:
    388
    Exp:
    Former Chef
    Purge that paranoia! You'll be fine. No need to do anything except salt, pepper, smoke, and time.
     
  6. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    My last brisket took about 14 hrs in a vertical smoker. Had to split it at the point, the flat was done about two hrs ahead.


     
    flipflopgirl likes this.
  7. paucaterrorem

    paucaterrorem

    Messages:
    8
    Likes Received:
    11
    Exp:
    Line Cook
    Thank you all for the advice. Putting it in the smoker tonight and tomorrow I'll be running a brisket special. I'll let yall know how it turns out.
     
  8. butzy

    butzy

    Messages:
    1,750
    Likes Received:
    434
    Exp:
    Owner/Operator
    Good luck and make sure you post some pictures in the monthly challenge /img/vbsmilies/smilies/smile.gif
     
  9. flipflopgirl

    flipflopgirl

    Messages:
    4,476
    Likes Received:
    417
    Exp:
    Retired Hospitality
    Like @chefbuba hinted at.... no law says both have to smoke the same amt of time.
    Pull when done and wrap tight in foil for resting.
    Slicing to order of course?

    mimi

    Everyone here knows I love me some blackboard specials and IMO the sides should be as exciting as the protein .
    Snap a pix of the first plate going out.
    Preserve for eternity your first brisket.
    :cool:

    m.
     
  10. chefbillyb

    chefbillyb

    Messages:
    2,170
    Likes Received:
    505
    Exp:
    Professional Chef
    We could just call this Bubas law. If you could get a bark like this and still have juicy tender meat your doing it right. People always want to make things their own, you know, tweak it a bit. When you have a person that does it like this follow his lead. 
     
    flipflopgirl likes this.
  11. paucaterrorem

    paucaterrorem

    Messages:
    8
    Likes Received:
    11
    Exp:
    Line Cook
    Was a long night and didn't have a chance for picture. Didn't sell out but had no complaints and every dish came back clean. Again, thank you to everyone for the advice. Kitchen love!
     
    flipflopgirl likes this.
  12. brianshaw

    brianshaw

    Messages:
    3,230
    Likes Received:
    388
    Exp:
    Former Chef
    Yippee! So how did you serve it? Sauce? Doing it again?

    I use that overnight technique a lot, for both brisket and pork shoulder/butt. Sometimes even in the oven @250 when completely lazy. Not really smoking at that point but a lot of folks like pulled pork sans smoke it seems.