Need to Smoke a Brisket on the OTG


 
R. Hutchins

R. Hutchins

TVWBB Fan
Just came back from our HEB (Texas supermarket chain) with an 18-1/2 lb. cryo packed vacuum sealed full packer for $2.47 a lb. - $45 and change.

I went looking for more boston butts and found this. I've only ever done brisket in my MES, but I've gotten pretty comfortable with the snake weave doing buts on my OTG; so I'm thinking I'm going to do the brisket on it too. I need a pointer to a good article on prepping and smoking a brisket this large. It definitely will NOT fit under the dome lid; so it's going to have to be trimmed. I'd hate to ruin it and need your help. Will I ruin it if I cut it into 2 pieces?

TIA
 
Which grill are we talking about using? A One-Touch Gold 22" kettle? You can shoe-horn it between the grate handles, or drape it over a bowl or over a chunk(s) of wood. I would try to avoid cutting in half...but you could separate point from flat and cook the flat and freeze the point. But cooking them together is the best way.
 
Smoking Brisket onthe OTG

Chris Allingham said:
Which grill are we talking about using? A One-Touch Gold 22" kettle? You can shoe-horn it between the grate handles, or drape it over a bowl or over a chunk(s) of wood. I would try to avoid cutting in half...but you could separate point from flat and cook the flat and freeze the point. But cooking them together is the best way.
Click to expand...


Yes, I will be using my OTG 22.5" kettle. I was pretty certain that cutting it in half would be a bad idea. I think I will separated the point from the flat, but I think I will make burnt ends in a foil tray out of the point.

I have only done a couple of briskets and that was several years ago. (At my age that means more than you young'uns can understand). Can anyone point me to a good article with pictures that will help me be certain that I separate the point and flat correctly?

TIA
 
I recently did a 19.5lb packer on my 22" WSM and think that Chris' advice of shoehorning it in between the grate handles is probably your best option. On my 19.5 I cooked it together, pulled when the flat was probe tender, cut the point off, applied rub and tossed it back on with a little more smoke wood for another 4.5 hours. Made the best burnt ends that I've done so far. We (3 of us) demolished the point while prepping the rest of dinner.
 
Mike Cout said:
I recently did a 19.5lb packer on my 22" WSM and think that Chris' advice of shoehorning it in between the grate handles is probably your best option. On my 19.5 I cooked it together, pulled when the flat was probe tender, cut the point off, applied rub and tossed it back on with a little more smoke wood for another 4.5 hours. Made the best burnt ends that I've done so far. We (3 of us) demolished the point while prepping the rest of dinner.
Click to expand...

Thanks, Mike!

My biggest concerns at this point are controlling the temp of the fire for the duration of the smoke and getting the burnt ends right.

I sure would like to see some pics showing the anatomy of a brisket and where the point and flat come together.

:blackkettle:
 
Yeah, I couldn't imagine trying to do such a long cook on my kettle, not that it's not possible, but I have no experience with that.

http://www.virtualweberbullet.com/brisketselect.html#slicing

If you're separating after cooking the flat you can place a hand on the point and kind of jiggle it. You'll see it move where the fat layer is that separates the point from the flat. Just take a big knife to it and lift the point as you slice the fat layer. Once separated apply additional rub and toss that sucker back on for many more hours.
 
Here's one my buddy did about 4 years ago on a OTG. He did it high heat.

289159_1915262843185_7913015_o.jpg
 
I've done 16.5lb briskets on my 22" kettle l&s and hh with no issues with it fitting under the dome. I would definitely do that one hh. If I remember correctly this one was about 12 lbs.

 
You must log in or register to reply here.

 

Back
Top