JimD
New member
So for Father's Day I decided to have family over for a BBQ and was going to try my hand at a Brisket. I found a nice 15.5 LB packers cut from Costco and was going to keep it simple with a rub of salt, pepper, and garlic powder as I didn't want to take away from the simple beef taste and figured I would let the wood do the rest. The plan is an overnight cook.
My first issue is that the Brisket just wouldn't fit in my 18.5" smoker. not even with the typical tricks found on the internet.
My second issue was that the flat was a bit thin and the point (with a little flat underneath) was just sitting too high as I am looking at this on my cutting board.
Knowing enough from cooking various sizes and shapes of different types of meat I thought to myself there is just no way the flat will be done around the same time as the point. I decided to cut it right down the middle right where this big roast was beginning to rise.
Sure enough, 8 hours later (next morning) when I went to wrap the "flat" that had been cooking on the bottom rack was done. It felt right and had an internal temp of 195.
The point with some flat underneath was ready to come out 4 hours later. I can't help but think that had I kept this together in one piece that by the time the Point was done the Flat would have been way overcooked.
Perhaps this is the best way to cook a Brisket in a WSM? Anyone else ever take this approach?
My first issue is that the Brisket just wouldn't fit in my 18.5" smoker. not even with the typical tricks found on the internet.
My second issue was that the flat was a bit thin and the point (with a little flat underneath) was just sitting too high as I am looking at this on my cutting board.
Knowing enough from cooking various sizes and shapes of different types of meat I thought to myself there is just no way the flat will be done around the same time as the point. I decided to cut it right down the middle right where this big roast was beginning to rise.
Sure enough, 8 hours later (next morning) when I went to wrap the "flat" that had been cooking on the bottom rack was done. It felt right and had an internal temp of 195.
The point with some flat underneath was ready to come out 4 hours later. I can't help but think that had I kept this together in one piece that by the time the Point was done the Flat would have been way overcooked.
Perhaps this is the best way to cook a Brisket in a WSM? Anyone else ever take this approach?