Brisket question

[Tony R]

I have 14 pound brisket and was planning to cut in half and smoke the other end another day. Is this ok or will I ruin the meat. Thank you.

 

[Bob Sample]

14lbs must be a packer so I would cook the whole thing and then freeze what you don't use. If you store it in a ziplock and squeeze as much air as you can out it will last for months in the freezer.

 

[RichPB (richlife)]

I definitely agree with Bob. If you cut the brisket, you'll probably end up with a section of flat and a section with a little flat and just about all the point. The "flat" section might require some special handling depending on how much fat cap was on it.

I don't buy the heavily trimmed brisket flats which are just about all that are available in most NC groceries. Instead, I go out of my way to get a whole packer -- and cook it whole.

Rich

 

[LarryR]

Tony, when you say cut in half do you literally mean in half? Or do you mean separate the point from the flat and smoke the flat? I'd go with the later if it was me. Just follow the fat vein between the point and the flat and you'll be golden.

 

[Clark "Harbormaster" Hodgson]

Like Rich said, the point is on one end of the brisket where the flat is pretty thin. So if you cut it in half across the grain you'll get all flat on one side and mostly all point on the other.
Generally I will separate the point from the flat, put the point in the center of the top grate (fat side down) and lay the flat over the point (also fat side down). I started doing it this way for comps (makes for better presentation) and now do it at home too.
Turn the point into 'burnt ends' freeze half. Slice the flat and freeze half.
Two or more meals ready to eat at your convenience.

 

[Tony R]

Thank you for all the info. I did the brisket yesterday and it came out pretty good.