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Picked up a 15 lb Prime Whole brisket at Costco for $3.49 lb

Choice was $6.49 How can I cut it in half to only cook half on large green egg?


  • WeberWhoWeberWho Posts: 8,249
    Can you cook whole and vacuum seal any leftovers?
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

  • shtgunal3shtgunal3 Posts: 4,485
    Cook the whole thing



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Dyal_SCDyal_SC Posts: 5,309
    Just roll and tuck the front end of the flat under itself. It’ll shrink and fit as it cooks. 
  • Photo EggPhoto Egg Posts: 10,219
    If you cut that brisket in half we will never talk to you again...

    But cutting off a few inches to grind into burgers is OK.
    Thank you,

    Galveston Texas
  • ColtsFanColtsFan Posts: 4,438
    Wrap a brick in foil and drape the briskey over it. It'll shrink...I've had 16lbers on my large before
    ~ John -
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • calikingcaliking Posts: 14,164
    If you’re thinking of cutting it to make it fit, drape it over a steel bowl or bricks as mentioned above. 

    If you’re thinking of cutting because you won’t have enough folks to eat it, cut it longitudinally and freeze one half. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • lousubcaplousubcap Posts: 21,565
    The choice you probably saw at that price was a trimmed up flat only.  More labor to butcher the flat thus the increase in $$ /Lb. 
    15 lbs may yield only around 12-13 lbs post-trim.  As above, no issue with shoe-horning it in the LBGE to fit but if you can't justify the whole cook than go as mentioned by @caliking.  BTW the yield after a brisket cook is generally around 50-60% of the going in weight so give that some thought as you decide how to enjoy the most fun cook you can have on a BGE or any other Q rig.  FWIW-
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Will monitor this thread because I was coming to ask the same question. Was considering separating the flat from the point and cooking separately. I did do a15 lb choice brisket 2 weeks ago. Wanted to experiment with that one before I did the prime one. Turned out good. I used a Weber rib rack in the center of the brisket to make it fit. Just barely fit though. Am also going to consider removing a little of the ends and grounding them. 
  • nolaeggheadnolaegghead Posts: 33,261
    You can cut it in half no problem.  The point is easily cooked, lots of intramuscular fat.  The flat does better attached, but you can wrap it after your bark forms and, since it's prime, it should be totally fine if you pull when tender.  Make sure you keep at least a quarter inch of any fat on it.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Thanks very much for all the advice. I'll update after I decide and cook it!
  • thetrimthetrim Posts: 10,575
    The V rack also makes a great draping device
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • I’m with ColtsFan- I have done 17 pounders in my large and the brick wrapped in foil standard operation 
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
  • SmokeyPittSmokeyPitt Posts: 10,425
    edited December 2019
    One more vote to cook it whole and have some leftovers.  Leftover brisket is great for sandwiches, chili, tacos, etc. I like to chop it all up and combine it so there is a mix of fatty (point) and lean (flat) in each bag.  Reheat in simmering water similar to pulled pork. I love finding these bags in the freezer. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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