Brisket cook times when split into the flat & the point

[bettan]

Hey guys, I am making a brisket this weekend for the holidays. I am ordering a 13 pounder but I don't have the time required to cook the entire thing whole. I have the 22" WSM. My plan is to separate the flat from the point and cook them at the same time, one piece per rack.

Normally when I make a 6 pound brisket it takes about 8 hours or so. If I do it this way, will it take the same 8 hours or will it take 13-19 hours because of all the meat in there? I should add that I essentially cook Raichlen's Smokelahoma recipe where I change up the ingredients but the methodology stays the same. Paste, rub, sit overnite, cook to 165 degrees the following morning, and then wrap in foil with BBQ sauce until I hit 190 degrees.

Any and all feedback is greatly appreciated.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by bettan:
Hey guys, I am making a brisket this weekend for the holidays. I am ordering a 13 pounder but I don't have the time required to cook the entire thing whole. I have the 22" WSM. My plan is to separate the flat from the point and cook them at the same time, one piece per rack.

Normally when I make a 6 pound brisket it takes about 8 hours or so. If I do it this way, will it take the same 8 hours or will it take 13-19 hours because of all the meat in there? I should add that I essentially cook Raichlen's Smokelahoma recipe where I change up the ingredients but the methodology stays the same. Paste, rub, sit overnite, cook to 165 degrees the following morning, and then wrap in foil with BBQ sauce until I hit 190 degrees.

Any and all feedback is greatly appreciated. </div></BLOCKQUOTE>

To answer your question, once you separate the brisket (which is what I do) you will decrease your cooking time, because you are now cooking 2 separate pieces of meat. The only very very minimal change you 'may' have is it might take a couple extra minutes to get the cooker up to temp than normal, but I doubt it.

Figure between 1-1.25 hrs per lb for the flat and a about 1.5 hrs per lb for the point.

 

[Weldon]

I agree with Larry. Time per pound should remain the same as a guide, then cook until tender. If time is the issue then you may want to concider a high temp cook. I did one Labor Day weekend for the first time and it turned out awesome. I did a 12 lb whole brisket in 4 hours. It turned out moist and you could cut it with a fork. I may just become a convert... not sure, it felt kinda weird cookin a brisket in just 4 hours

but I'll do it again for sure!!!!!

http://tvwbb.infopop.cc/eve/fo...0069052/m/6360093154

Just my 2 cents

Weldon