Hello everyone I haven't cook a brisket in awhile I have a 10 pound whole brisket its to big to lay flat on the rack so should i cut off the point and put it on the other rack??
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You can do that. Some simply fold the end of the flat under itself and smoke away.
I don't like folding the flat, makes the slices look weird and hard to cut.
Question is how "big" is it if it's just a little, 10lb isn't that big really it WILL shrink as it cooks. The only issue you have to watch is NOT to block the airflow. It can touch the sides, just not all 4 side simultaneously, that would be bad.
Question is how "big" is it if it's just a little, 10lb isn't that big really it WILL shrink as it cooks. The only issue you have to watch is NOT to block the airflow. It can touch the sides, just not all 4 side simultaneously, that would be bad.
It's a 12 lb. whole brisket in the cryo bag and the way it is now, the point is folded under it and it's still too big to fit unless I fold it more.
Maybe it's terminology but I don't think the point is folder. It's always the thickest/fattest piece of the brisket. They typically fold the thinnest and that's usually the flat.
Have you set it in the smoker, side to side or corner to corner. If it goes up both sides maybe an 1 or 2 it will shrink enough.
Cutting the point is tricky, if you look for the vertical fat vein you can slice down (NOT thorugh) the point and then just flop the point back on top of the flat.
It can handle a little abuse, it's just meat.
Have you set it in the smoker, side to side or corner to corner. If it goes up both sides maybe an 1 or 2 it will shrink enough.
Cutting the point is tricky, if you look for the vertical fat vein you can slice down (NOT thorugh) the point and then just flop the point back on top of the flat.
It can handle a little abuse, it's just meat.
Thanks Smokie I opened the bag and it wasn't folded under it will fit in the smoker.Now to figure out how to cut off the point when its done it has a real fat end on it so i imagine thats the point.
A lot of people separate the point from the flat. There is a membrane that separates the two. I place the point up and and start cutting into the large fat deposit on the side using a fork or tongs to lift up on the point as I follow the seam. Just follow the membrane, adjusting the angle if you start cutting into the meat, and you will end up with with two pieces. Some people scrape off the excess fat and membrane and orient the pieces so that the grain is going the same direction, put them back together and slice both across the grain.
I've been doing 12 to 18 and I tend to slice the part of the flat that was underneath the point since it is very moist but not too fatty. I then will chop up the drier part of the flat with the point and make a very moist and flavorful mixture for sandwiches.
Good luck
I've been doing 12 to 18 and I tend to slice the part of the flat that was underneath the point since it is very moist but not too fatty. I then will chop up the drier part of the flat with the point and make a very moist and flavorful mixture for sandwiches.
Good luck