first 12 pd untrimed brisket

Gene, I offer you this link http://www.lamaine.com/bbq/

Go here and see how Dave did it.

Me I leave the point on when I can get a whole packer brisket here. I trim the fat, leaving like a 1/4 inch left on.

Good Luck with it.

Mike

I just tuck the tip under and it works fine in my 009.

I think this it pretty much 'on topic'... I tend to tie up almost everything I smoke to make as compact, and uniform a package that I can get. I don't like having straggly hunks of meat cooking quicker than the main mass of it. So, tying it all up seems to help. Anybody else do that?

Heck, I've got 5,000 feet of the stuff, I've got to use it on something!!

I hate the thought of curling up a brisket to get it to fit. So I set mine in on a diagonal, lift up the center a little so it clears the door, then I close the door quickly. This cram-and-slam method may seem crude, but the brisket shrinks during the cook and even 14+ pounders wind up fitting perfectly without touching the sides after a few hours. And you don't wind up with a brisket that's curled.

Dennis-UT knows stuff.

came out perfect after 13 hrs, it was still curled up the sids, will try diagonal next, or I will cut off the point, should make good burnt end that way,
gene

I'm definitly not a Brisket expert, I'll defer to others on here.

The fold method worked for me, but I respect other options.

The toughest part up here in Maine in getting quality brisket. Very difficult to come by.

Wally World occassionaly has choice. But that's about it.

If you are getting choice from Wallyworld,you are using what many comp cooks rely on every cookoff.

Gene, let us know what you think after separating the point from the flat. Has anyone else done this? Tom??

I've been wanting to try that, and you're right--it will definitely fit better. I've got a few briskets in the freezer I'll try it with.

Regarding separating the point from the flat, me thinks the point will be fine, but the flat will suffer from not having its 'partner' to keep it moist. I think it's hard to get flats to cook up right on their own (without employing the 'f' word...foil).

I am not an expert YET ( but am seriously trying ) I have done two beef briskets ( 12 lb and 14 lb) and I folded the end so it would fit in my smoker ( 08) and they BOTH truned out AWESOME! Very tender and very juicy!!! I got more raves on the brisket than the pork! GO FIGURE!!!!!!

i have done both fold under and separating methods and prefer the separating. when separating, i don't try to follow the fat between the point and the flat. i just lay the packer down and visually look where it gets thicker and cut straight down. i would say the flat is 2/3 and point 1/3. i put the packer on the bottom fat down and the flat above it fat side up. in my ST, i can put 2 points on the bottom shelf. the 2 flats each go on their own shelf above the points.

when removing, the flat will usually have some of the point connected to it still. i just cut along the separating fat.

works great and both pieces are moist.

There are reasons why a comp cook may divide point from flat,before cooking.

I'd suggest cooking them together for our use.

Divide the point away,after the flat is done.

Wrap the flat in foil with a half cup of beef stock and a couple TBSP of red sauce.

Throw the point back in for another 3+ hrs,until 210º,or so

Just my $0.02

You guys are alot of info! Bought my first flat today at Wally-World, 7.14 lbs.

It's in the freezer and I'm reading here until I think I'm ready.

You guys keep chattin'. I'll keep reading.


Keep the Door Closed! Took me a while to learn that, but I got it down now.