G
Guest
Guest
Just looking for a little advice since I am doing my first whole untrimmed brisket. My main question is that most "recipes" I've seen for bbq'ing brisket say to use a 8-12 lb one, the one I ended up with from the butcher is 13.5 lbs. I think that I'll just barely be able to squeeze this guy into the smoker. Is there anything I should do differently with a larger cut like this. I still have to trim it, leaving 1/8-1/4 of fat, from what I've read. I also wanted to make sure I'm correct in thinkig that the flat is the thinner section that is usually sliced and the point is thicker fatty section on the other half that is usually chopped for sandwhiches. Should I expect to have to cook this guy for close to 20 hours, 1.5hr/lb x 13.5lb, less the trimmings. Also from what I've read, I was planning on cooking till the flat was 180-185 and "fork" or "probe" tender, will the rest of the brisket be done at that time too, or should I trim it off and put it back on. Just wanting to make sure I got all my bases covered so I don't scrap out a $22 chunk of meat. Thanks in advance for the help and have a great Forth of July!
Matt
Matt
