Bad To Cut A Brisket in Half ?

[Panthur]

I have done only 1 brisket. It was just over 8 lbs but I was able, barely, to fit it in the Bradly.It was very good though (I read lots on the forum before attempting it ). Now I have picked up the smallest I could get but it is 12 lbs. It will not be fitting in the Bradley. There is only me and the wife and she is not a big meat person. So I figure these are my options ( BTW, I am freezing it for making at a later date). A) Make it on the Weber gas grill - hopefully I can keep the temp low enough. Then I will have to freeze some leftovers somehow for sure. or... B) Cut brisket in half. Freeze half, smoke other half on Bradley. No leftovers to freeze ( will eat brisket for a couple days is all )
Any suggestions, more options, etc ??? Thanks in advance. I know, I Know, cutting brisket is desicrating it I imagine, right ?

[Squirrel]

I was actually wondering that same thing today. I have a large flat that I wanted to use about half to grind with other meats for burgers and I want to smoke the other half. I'm gonna do it.

[MrZip66]

I'm gonna do it.

I love it. Whats next? Anarchy? Dogs and cats sleeping together?

Ya might as well... that briskie can't eat YOU.

[Bearcarver]

I don't see a problem, but Mrs Bear & I can't eat big amounts ----Only 2 of us.

I don't think the Brisket will care---probably won't even notice!


Bear

[butcher]

cut it up... won't hurt it a bit, thats how butcher's "portion cut" secondary's for customers :)

[barkonbutts]

I am going to disagree a bit... the ones that I have cut or bought cut seem to be a bit dryer... but that is me. With that in mind I have started injecting the smaller cuts and have had better luck doing that..and wrapping a bit earlier. Hope that helps!!

[IrishChef]

Im assuming you have a "whole" brisket, and not just a flat. What you could do is separate the "flat" from the "point" prior to cooking. That will save you some room.

[someAZdude]

Im assuming you have a "whole" brisket, and not just a flat. What you could do is separate the "flat" from the "point" prior to cooking. That will save you some room.

This is how I always do my brisket. Turns out great!

[Ryan]

Im assuming you have a "whole" brisket, and not just a flat. What you could do is separate the "flat" from the "point" prior to cooking. That will save you some room.

That's how I do them anymore. I've got a Bradley sitting in the garage collecting dust but I think it'll fit. It freezes and reheats decently so do them both

[Rich Parker]

Well I don't think this is actually what you are looking for but at home when I want to try different flavors I cut a whole packer in half going length wise. This gives you some flat and point on both halves.

If you don't have enough length do you have enough height to roll the point underneath the flat? I do that quite often when cooking large packers on my 18" WSM.

This photo illustrates what I was explaining with rolling the point under the flat.

[IrishChef]

Well I don't think this is actually what you are looking for but at home when I want to try different flavors I cut a whole packer in half going length wise. This gives you some flat and point on both halves.

If you don't have enough length do you have enough height to roll the point underneath the flat? I do that quite often when cooking large packers on my 18" WSM.

This photo illustrates what I was explaining with rolling the point under the flat.

Not a bad idea. Does it add to the cooktime? Or does the narrower width even that out?

[L20A]

It doesn't matter as long as you cook it properly. I almost always cut a packer in half as my MES won't handle it whole. I leave the point on so that piece is thicker & will take a little longer to finish than the flat.

[Rich Parker]

Not a bad idea. Does it add to the cooktime? Or does the narrower width even that out?

I haven't noticed any increase in cooking time. If you cook it hot and fast you can get some nice grill marks on the point.

[someAZdude]

Doesn't Harry Soo freaking roll his up in the WSM? Pretty sure he said it doesn't effect cook times too.