intimidated by 20 lb brisket

Former Member

Hey all,

Well I've got my usual cuts down to a science: butts, ribs, etc.

Never done a full brisket before and my wife came home with a 20 lb brisket this morning.

I don't think it will fit in my smokette.

Because of that, I think I need to separate the point from the flat. I've done flats before and they are terribly dry; so I was thinking I'd inject it with something.

How long is this going to take?

I've never separated the point/flat - is there a tutorial w/ pics that I can read up on?

thanks guys

10/31/093:23 PM

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pagsMember

I'd try folding the end of the flat under itself and smoking the whole brisket. When the flat is done, separate the point and place it back into the smoker for more smoking.

That's a large brisket. Enjoy.

10/31/093:41 PM

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Former Member

quote:
Originally posted by dombey:

Never done a full brisket before and my wife came home with a 20 lb brisket this morning.

I don't think it will fit in my smokette.

20#... holy smoke! How about a picture of that monster in your CS?

The technique I use is a SIMPLE mix of Ribdog, Tom and Smokin Okie's methods and advise. Read the veterans many many brisket posts and form a plan. Good news is that a near miss using sound methods will be really good.

11/1/099:06 AM

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Former Member

ha, yes I'll get some pics next weekend when we shoehorn that beast into the smokette!!

11/1/099:54 PM

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tomMember

Smokin' has done great work here in his 101 s,and the FIND will also give good threads.

This, from, ChrisA is available there,also.

Virtual Brisket

11/2/099:22 AM

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