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Very Large Brisket... HELP!

FM Former Member
I'm and FEC 100 owner, and have never really considered myself much of a brisket cook. I curretnly have a dilemma. I'm looking for any and all information that could be provided. I have a catering event tomorrow evening, and I'm cooking brisket for it. Actually, I'm doing chopped brisket sandwiches. I recently made my way to the local Sam's club and all that was left was one 10lb packer brisket (I needed 30lbs). So, I went back in this morning after they got their truck, and low and behold now all they have is 17lb briskets. So I picked up two of the 17 pounders. The 10lb'er will now go into my freezer for a later date.
My dilemma.... I've never cooked a brisket that large! I'm a 10-12 lb guy normally, and am concerned about he additional cook time, will it dry out, etc.

How should I adjust for the extra 5-7lbs? Maybe this is the size that some of you regularly cook? If so, I would greatly appreciate some cooking tips. Should I separate the point from the flat and cook that way? Also, what am I looking at total cook time for that big of a piece of meat? I generally stick with the 1.5hour/lb or until meat hits the 190-195 degree mark, and fully understand that every piece of meat can cook differently.

In the past I've followed the brisket 101 page, and that was helpful. However, everyone seems to say stick to the smaller briskets, and I would assume that it's for a very good reason. Please help!

Again, I do have some room for error considering that I'm serving chopped VS sliced.

Thanks in advance!
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R ribdogMember
While I am sure our resident brisket guru, Tom, will chime in, I will throw out a few thoughts.

One, many comp teams actually big briskets. The bigger the better.

Two, the longer cook time will not dry it out if you follow the same process as for the smaller ones. Keep in mind that you are cooking to a desired doneness and not a specific period of time. As such, it will just take longer to cook.

Third, the time involved will still be in the 1 to 1.5 hours per lb.

Fourth, even though it is 17 lbs. now, it may only be 13 or 14 lbs. after you trim it out for cooking.

Just some thoughts.
FM Former Member
John right, after trimming it will be a few pounds lighter. I'd trim it up of the BIG chunks of fat and see what you have left. No need to overtrim.

I for one never say stick to the smaller briskets. I prefer 10 to 14 pds but I'll cook larger if I get them.

Not sure, but about of 34 lbs, you'll get a fair bit of weight, so you finish amount will be maybe 17 lbs or less. Easy enough to cook 3 and have too much (and freeze) than not enough.

For chopped brisket, why not cook it a little bit longer and get the meat really tender, say 200 to 205?

Season it up, put it in a 250, fat side down. Let it go until it hits 170-175 then wrap until your finish temp. At 250, it will be about 1 hour a pound, maybe 1 1/4.

And just start it will lots of holding time. That way, if it's not finishing, just increase the temp to 275 after you foil.
FM Former Member
Great information guys! I would assume that if anything I under trimmed VS over trimmed. I only trimmed a little less than 2lbs off of each.
I figured in typical loss at approximately 50% for a packer. So I think that it will be plenty good for only 30 people. It's a self service buffet style, so I went ahead and increased the serving size up to a ½ lb sandwich each. Guess I figure that's how I like mine... Falling out the sides of the sandwich that is.

OK, so the overall cooking process will definitely be a bit more forgiving considering that I am chopping it instead of slicing it. But, as far as the internal temps go, and for that matter cooking for sliced VS chopped brisket... I've been meaning to ask, is that internal temp of the flat or the point? Obviously given the thickness of the point, it will come to temp slower? So should I cook until my target temp on the point and risk over cooking the flat when I just want to do sliced brisket? Or cook to target temp for the flat? And should I cut off the flat and put the point back in, or is that just plain silly?

Thanks,
Jamie T.
FM Former Member
Cook to the biggest mass, the flat, to the temp you want, just keep in mind where you plug the probe in, meat more towards the outside will actually tend to be a hotter temp. Also any thinner pieces.

You'll do find with the point as you're taking it up higher.

Since you have two, experiement. Take one of the points off, cut it into cubes and add a little rub and sauce and put them back in for an hour, but no more than 2. Viola, burnt ends.
FM Former Member
I have an untrimmed 15 pound choice packer seasoned and in the fridge to go in the Smokette tomorrow. I have decided to do it more or less like SmokinOkie suggests in this thread. I cut the flat end off at 14" to fit the Smokette and will put it above the point end. I will let it go at 250* and foil the flat with some coffee and broth (Tom's suggestion) when it hits 175*. I will check it for tender when it hits close to 195*. I will let the point cook as is and let it go on to 205* or so. I am planning to scrape excess fat off the flat when it is done and slice. I will chop the point. What sayeth you all of this plan ? Brisket is the 1 chunk of meat I may never master to my complete satisfaction.

I am actually planning on freezing both chunks of meat after they are finished, and then reheat in the camper oven over the weekend. I will then slice and chop. Does this sound like the way to go ? Doing them tomorrow because of work restraints until time to go camping friday morning.

Thanks in advance for any thoughts/suggestions/advice !!!

Cool

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