Brisket too large for my EGG .. suggestions

bhedges1987

So my brisket I purchased for this friday night on the maiden voyage with my GURU is a smidge too large for my egg.

How should I go about making this fit?  I was thinking just turn my V-rack upside down and cook the brisket draped over that for a few hours until it fits?  Curious how long it might take before it would fit inside.  It's about 2-3" too large.

Any other suggestions would be appreciated.

Thanks! 

lousubcap

I drape over a foiled fire brick but your plan works well.  On the off-chance there is any heat deflector over-hang, make sure to foil protect.  You may also get it to fit by compressing like an accordion but not my preferred option.
Regardless, a brisket cook is great fun on the BGE-enjoy the cook and eats.

Brisket_Fanatic

You have the right idea. After a few hours you should be able to pull the v-rack and it will fit with no issue.

td66snrf

Buy an XL?

bhedges1987

td66snrf said:

Buy an XL?

hah... My MM is coming way before my XL comes!

Eggcelsior

Scrunch it up too. I did it with a 20lber and it shrank to fit as it cooked.

Lit

Cut a couple inches off the flat the thin parts gonna dry out anyways.

Zmokin

Unless you really have a need for the whole thing this Friday, I would trim it and use the trimmings for something else, (e.g. grind into ground beef, chop it up into cubes for beef soup, slice it thin and make beef jerky, or any other idea to use it up).

YukonRon

Burnt ends. Gotta do burnt ends.

lousubcap

No way with the burnt ends-the point is the best of the brisket.  @YukonRon must be deep into too much French red wine

YukonRon

Not the point just the thin part of the flat. 
That's burnt ends territory. 

Lit

The brisket I did last weekend was wider than my car seat pre trimming. I cut like 6" off and ground for burgers. Have cooked many brisket a and this was my best ever. The thin part of the flat always dries out not even worth cooking.

YukonRon

@lousubcap       Cap, how'd you know it was French Red I was deep into?   

lousubcap

@YukonRon - Your track record is a matter of history so it was not much of a guess.  Enjoy!

bhedges1987

The flat is the thickest one I have had yet.  I was hoping it wouldn't burn this time around.  

Ladeback69

bhedges1987 said:

td66snrf said:

Buy an XL?

hah... My MM is coming way before my XL comes!

@bhedges1987, you can bring it to my house and we can cook it on my XL and try out the Guru at the same time.

Robo2015

YukonRon said:

Not the point just the thin part of the flat. 
That's burnt ends territory. 

I always thought the burnt ends came from the point end? Haven't tried a packer yet, but was always planning on doing the burnt ends.  Have I been totally off?

YukonRon

Robo2015 said:

YukonRon said:

Not the point just the thin part of the flat. 
That's burnt ends territory. 

I always thought the burnt ends came from the point end? Haven't tried a packer yet, but was always planning on doing the burnt ends.  Have I been totally off?

The point is the best part of a cow. Most people tend to use the other burnt (very well done) areas for the BEs. I have done both. The point BEs were phenomenal, and the flat BEs were pretty darned good too.
My Beautiful Wife and I love using burnt ends on a big pile of Nachos. Dang, getting hungry just thinking about it.

SmokeyPitt

Robo2015 said:

YukonRon said:

Not the point just the thin part of the flat. 
That's burnt ends territory. 

I always thought the burnt ends came from the point end? Haven't tried a packer yet, but was always planning on doing the burnt ends.  Have I been totally off?

That has been my understanding - burnt ends come from the point.  For a long time this seemed to be standard practice.  Cook the brisket whole, remove when flat is ready, cut off point and cube it up and cook it longer with rub/sauce. 

I think this has fallen a bit out of favor because the sliced point is also really good and some think it shouldn't be so "doctored up".   However, it's your brisket.  Burnt ends are delicious meat candy and if that is your preference go for it.  Another option is you can make burnt ends from leftovers.  Slice the point from the freshly cooked brisket (only slice what you need).  Use a hunk of leftover and cube it up and reheat in some sauce. 

bhedges1987

Ladeback69 said:

bhedges1987 said:

td66snrf said:

Buy an XL?

hah... My MM is coming way before my XL comes!

@bhedges1987, you can bring it to my house and we can cook it on my XL and try out the Guru at the same time.

Hah. I may have asked you this before. We're in KC are you located