Just got a brisket sent from Snake River; looks nice but is big. I don't have a scale but i'm guessing 16-20 lbs. (The UPS box weighed 28.) I'm hoping that once it thaws and is out of the cryo it will shift from being long and flat to shorter/rounder. But if it doesn't shape shift, it won't fit on the wsm. So if I need to fix the problem surgically, should I cut the point end, the flat end, or separate them into two pieces?
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BIG brisket question
- Thread starter Nate L
- Start date
R. Hanson ("Rondo")
TVWBB Pro
Don't know what size WSM you have, but it sounds like 18"...it should fit on the 22"
All that aside...if it won't fit, you have to perform surgery.
I would try to to keep the thickest, well marbled piece intact...in short, trim the thinest part away and cook it on the other rack
It is going to be too big to pick up in the center and brace it between the carrying handles?
My first brisket was a really long 16.5-pounder. I wound up rolling up one side, but that was before I was given the above tip. If you brace it and pick it up in the middle, it will wind up shriking into place while it cooks.
My first brisket was a really long 16.5-pounder. I wound up rolling up one side, but that was before I was given the above tip. If you brace it and pick it up in the middle, it will wind up shriking into place while it cooks.
Phil Perrin
TVWBB Hall of Fame
Put some foil one the ends and wedge it between the handles. As it cooks,it will shrink. Hope it turns out ok,and don't forget the pics!
Interesting. Thanks. Yes, I have an 18" wsm. Right now, in the fridge thawing in cryovac, it's about 23" long; I'm guessing at least 18lbs, though I don't have a scale. (The UPS box weighed 28lbs and the box itself and the packing can't weigh 10 lbs.) I like the idea of lifting up the middle between the handles. That makes sense. If I can figure out how to post pictures of my (mis)adventure, I will.
There's now at least one other thread going on this, but just in case: the brisket is $59, plus $25 for shipping. It's not priced by the pound. The only downside that I've seen to their policy is that, with at least some items, they charge separate shipping per item. I was going to add one of their small pork collars (5 lbs) and was hoping they could ship them together for some reasonable shipping charge. But the pork collar would have been another $25 in shipping (perhaps shipped separately?)--nearly the cost of the meat--so that didn't seem worth it. Otherwise it was an easy process.
Dave Russell
TVWBB Honor Circle
This is what I'd do. I read it in one of Keri's old posts here:
Paraphrasing, she said to simply cut a big enough chunk off the point end to make it fit, and that the cut off "point chunk" would be done in about the same time as the "main brisket".(I'd use that cut off chunk for burnt ends, so no problem if it's done sooner, anyway.) With this method, you should still have a good bit of point over the flat to help keep it moist if doing a low and slow cook. I plan on doing one like this in the near future myself, but still have some small ones in the freezer I couldn't pass up on sale.
Good luck with it. That's a pretty pricey piece of beef. Let us know what you end up doing and how it turns out!
Paraphrasing, she said to simply cut a big enough chunk off the point end to make it fit, and that the cut off "point chunk" would be done in about the same time as the "main brisket".(I'd use that cut off chunk for burnt ends, so no problem if it's done sooner, anyway.) With this method, you should still have a good bit of point over the flat to help keep it moist if doing a low and slow cook. I plan on doing one like this in the near future myself, but still have some small ones in the freezer I couldn't pass up on sale.
Good luck with it. That's a pretty pricey piece of beef. Let us know what you end up doing and how it turns out!