If I separate the point from the flat

[brisket envy]

...of a 10 pound brisket, and cook on separate racks, is my cooking time cut in half??


Probably a dumb question, but hey, I need to answers to even the dumb questions.

Thanks a bunch,

Bill

[Richtee]

I thought you Texas boys were born cooking briskets?

10 pound packer? You sure you have a packer? Guess it could be. No..the time will not be cut in half but will maybe be a third less or so. You still have to render/break down the collagens.

[brisket envy]

Thanks.
I am an embarrassment to my people:(

[Richtee]

Thanks.
I am an embarrassment to my people:(

Naw... we all learn. It's just I know a few of those Texas boys...

Happy to have you here... post up pix!

[Mark R]

Ummm, cook to temp, not time........ Boy that sounds familiar but glad I thought of it!

[HawgHeaven]

No you are not... these questions need to be asked! You should have seen the first brisket I ever did... I didn't ask enough questions and assumed too much. Ask away, ye shall receive!

[Richtee]

Ummm, cook to temp, not time........ Boy that sounds familiar but glad I thought of it!

Heh...that too. But it'll be a little less time to get to temp.. which you want in the 'hood of 190-200 typically.

[DDave]

Thanks.
I am an embarrassment to my people:(

That would only be the case if you thought you knew everything already and didn't need to ask.

The fact that you're asking is a good sign.

Dave

[brisket envy]

Naw... we all learn. It's just I know a few of those Texas boys...

Happy to have you here... post up pix!

It is really advice for a friend.
I owed him a favor, so..
I finally delivered this to him:
http://weldingweb.com/attachment.php...1&d=1395358914

It is pretty much a copy of BBQ engineer's small smokers.

I lit a fire in it a while back, when I finished it, and watched it hold 220 for 3.5 hrs. with 25% full charcoal basket.

It is only 18" wide inside.
If he doesn't get too large a brisket, I advised him to just curl the flat end down, to where it fits, and it will lie flat after a bit.

[Bearcarver]

I'd help, but I can see you're already in many good hands!!


Bear

[Texas-Hunter]

Thanks.
I am an embarrassment to my people:(

I can cook a brisket and I am still an embarrassment to my people...

[Richtee]

I can cook a brisket and I am still an embarrassment to my people...

I don't think he actually works at it like you do tho, Ken

[redruff]

No expert but I'd be afraid of drying the point to shoe leather status if it was off.

[SMOKE FREAK]

The correct answer is...I don't know...
Each chunk of beef has its own idea and each cooks a bit different than the next...
And that is why we cook to temp...Not to time...

[jwbtulsa]

Cook them separate until the flat is done to your liking. I push mine to the. 190 range usually. You can foil the flat at 165-170 if you are in a hurry. Might get you past the stall. More matter. The point should take a few hours more to truly render down; say two/three. If you are patient and wait the burnt ends will be awesome. But then again, what do I know. I'm from Oklahoma. Although, I do eat better than most .