Split the Brisket ? - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-27-2008, 02:54 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Split the Brisket ?

Here lately I have been buying the smallest brisket I can find cuz I have been doing a lot of experimentation.

I am thinking about buying a big one a split it lengthwise.

I have read that they cook better when left whole but what if I split it and lay trimmings on the grate between the two and push the two halves close together to somewhat reform the original size ?
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-27-2008, 05:07 PM   #2
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Re: Split the Brisket ?

Quote:
Originally Posted by Cliff H.
Here lately I have been buying the smallest brisket I can find cuz I have been doing a lot of experimentation.

I am thinking about buying a big one a split it lengthwise.

I have read that they cook better when left whole but what if I split it and lay trimmings on the grate between the two and push the two halves close together to somewhat reform the original size ?
I'm confused, why split it? Is there a space issue? Time issue?
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 02-27-2008, 05:18 PM   #3
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Testing different rubs, injections and methods without buying some much meat.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-27-2008, 06:12 PM   #4
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
If you're going to cut it, cut it with wise. That way you are still able to get some nice slices.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-27-2008, 06:15 PM   #5
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Yeah I agree with Larry. Cut it against the grain of the flat....if you have to.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 02-27-2008, 06:16 PM   #6
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I wouldn't consider doing it unless it was a big monster to begin with.

Larry,
I really think the point does something for the flat. I am going to see if I can find a deep and wide brisket.

It will be an interesting test.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-27-2008, 06:25 PM   #7
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Cliff H.
I wouldn't consider doing it unless it was a big monster to begin with.

Larry,
I really think the point does something for the flat. I am going to see if I can find a deep and wide brisket.

It will be an interesting test.
Cliff seeing as the point only covers a portion of the flat, I don't see the rationale?
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-27-2008, 06:32 PM   #8
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
[quote=Larry Wolfe]
Quote:
Originally Posted by "Cliff H.":2y2465n6
I wouldn't consider doing it unless it was a big monster to begin with.

Larry,
I really think the point does something for the flat. I am going to see if I can find a deep and wide brisket.

It will be an interesting test.
Cliff seeing as the point only covers a portion of the flat, I don't see the rationale?[/quote:2y2465n6]

I could be wrong about this but my reasoning is that "If" I split a big boy brisket and have good coverage from the point of both halves then It would cook like two briskets. If I cut the brisket width wise then it will cook like a 1/2 packer and a 1/2 flat.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-27-2008, 06:46 PM   #9
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Eh... makes sense....but why not just separate the point beforehand, cook it on the side, and do the same methods with the point? I mean, it's the flat that you're really doing the test on eh?
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 02-28-2008, 08:10 AM   #10
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Down here sams sells untrimmed flats & whole packers too. If slit it longways & put back together its gona shrink while cookin & open up a gap tween the 2 halfs.
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 02-28-2008, 08:29 AM   #11
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Keep in mind that the whole purpose for doing this is so I can use Wolfe rub on one side and Tx bbq rub on the other. Foil one and not the other. Inject one and not the other. Stuff like that.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-28-2008, 06:05 PM   #12
Wizard of Que
 
ronbeaux50's Avatar


 
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
Don't it suck. I got the same problem. I need to practice but can't eat it all, and therefore cannot justify buying a lot of meat. I got friends and neighbors that bring stuff over for me to cook and I always make sure I give it a taste test before giving it to them. This helps. WRITE down everything, every detail about the cook.

IMHO, only cook what you would for a comp. Don't cut it in half. Either cook the whole packer or just the flat.
__________________

__________________
The fight ain't over until the winner says it is.

Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
ronbeaux50 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×