15 lb Brisket problem


 
T

Tom Chips

TVWBB All-Star
A few weeks ago, we had a thread going discussing leaving cryovac briskets in a fridge for several weeks to help slightly tenderize the meat, or so the theory goes. What I was wondering, is do you guys turn the meat while in the fridge for any reason? Cause I have just been letting it sit there.

Also, since its so big, I was thinking about cutting it in to two parts to fit the WSM better, the last one this size laid up against the sides of the smoker. But I can't decide wether to cut the point off, or the tip of the flat. Any suggestions would be greatly appriciated.

Thanks
 
No need to turn the brisket.

I dislike cutting briskets before cooking but you can. I just wedge each end into the handles of the top grate and let it bow up in the middle. As it cooks it will shrink and then fit fine.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:

I dislike cutting briskets before cooking but you can. I just wedge each end into the handles of the top grate and let it bow up in the middle. As it cooks it will shrink and then fit fine. </div></BLOCKQUOTE>

Ditto, especially to the cutting the brisket part! I have done many oversized briskets that I've had to do this way and within a couple hours they fit just fine.
 
exact same here tom. I love briskit. I read a post of yours a while back, stating problems you've had, something like "tired of making briskit cause i use half of it for chili" I guess meaning some didn't come out like you like. Just curious if you nailed it these days cause we've all been there. Just wandering cause I really like briskit, it seems to be a difficult cut to cook. some of mine are really really good, and lately have not been so... im working on em myself, maybe I just got cocky
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just curious, thanks. btw I do same as krug and larry, exact same, thats the only thing I could figure out to do, but they do seem to shrink. thanks -dan
 
One time I had an oversized brisket, I tied it in a "bowed" position. After a while, it shrunk and fit.

Then I read here to put it between the handles. Thats what I now do - simple, easy and effective.
 
Thanks everyone. I just got a bunch of Willingham's stuff in the mail. I bought some of his sauces, marinades, and one bottle of his rub. The rub smells great. I also picked up his book that give the recipes for the rub. I want to use them on this brisket.

It was interesting to note that the rub contains MSG. I have heard alot of praise for the flavor contributions it gives, but haven't used it much myself.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
No need to turn the brisket.

I dislike cutting briskets before cooking but you can. I just wedge each end into the handles of the top grate and let it bow up in the middle. As it cooks it will shrink and then fit fine. </div></BLOCKQUOTE>


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