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Brisket - way to stretch your investment?

NDG
NDG Posts: 2,435
edited May 2023 in EggHead Forum
15 lbs of brisket is too much, so I started cutting it in half length wise, seasoning with S&P, but only smoking half . .  . vac seal freeze other half.  Still get flat & point . . Weird maybe, but Works for us.

I swear the one I made yesterday is my best ever.  
Post Oak / Hickory / Cherry at 250 for 8 hrs untouched (i was golfing =) ) but opened to spritz a few times once IT was 150+, then wrapped in butchers paper at 175, pulled at 200 and let it rest.

Black Beans (rancho gordo) & rice almost stole the show, but brisket was so damn good!


Columbus, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Excellent way to get it done 
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    I’ve never tried this, but in principle I don’t see why it wouldn’t work.  As a side bonus, you end up increasing the total amount of bark you get (from both halves combined).
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Foghorn
    Foghorn Posts: 10,225
    That looks great.  How does splitting it lengthwise affect cooking time?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Legume
    Legume Posts: 15,936
    Absolutely following this.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • lousubcap
    lousubcap Posts: 36,677
    However you get the results you like works.  I have thought about it on a few occasions but being old and slow I just cook it whole and then give more away if too much in the end.   
    I need to reconsider in light of the great outcome above. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • ryantt
    ryantt Posts: 2,558
    Stupid, that’s how I feel for not doing this myself.  We always end up giving most of it away or making soup with it.   
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • NDG
    NDG Posts: 2,435
    Foghorn said:
    That looks great.  How does splitting it lengthwise affect cooking time?
    @Foghorn This guy still took me over 10 hrs, so honestly not huge time saver when compared to a full brisket
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    JohnInCarolina said:
    I’ve never tried this, but in principle I don’t see why it wouldn’t work.  As a side bonus, you end up increasing the total amount of bark you get (from both halves combined).
    @JohnInCarolina YES so true, and bark is my fav, so maybe thats why I like the results so much (plus I can be Frugal)
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    ryantt said:
    Stupid, that’s how I feel for not doing this myself.  We always end up giving most of it away or making soup with it.   
    @ryantt lol I am sure some brisket expert will tell me why this method sucks, but for me I am happy with the results & with the investment stretching into 2 different smokes / meals.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Botch
    Botch Posts: 17,335
    Anybody try this experiment?
    Cut a brisket in half.  Freeze one portion raw and smoke the other portion, cool, and freeze it too.
    Wait a few months, then thaw the raw portion, and smoke, while thawing/reheating the already-cooked half separately.  FTC both halves together, then compare them?  
    That would be interesting.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • Foghorn
    Foghorn Posts: 10,225
    NDG said:
    Foghorn said:
    That looks great.  How does splitting it lengthwise affect cooking time?
    @Foghorn This guy still took me over 10 hrs, so honestly not huge time saver when compared to a full brisket
    That's good info.  Thanks.  I was wondering if instead of cooking 5 briskets overnight I might be able to do 10 half briskets in just a few hours...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,677
    Small cuts of brisket behave like small pork butts- no cook advantage with us.
    @Foghorn I believe your welcoming class banquet is coming up soon??
    A great way to help put them  more at ease. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,225
    Yes, @lousubcap.  June 30.  That event usually draws about 100-120 people.

    I've also been asked by a good friend (and the bride) to provide BBQ for his daughter's wedding for 230-280 people next spring so I'm keeping my eye out for any technique that might make my life easier when I do big cooks.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Langner91
    Langner91 Posts: 2,120
    The best part is you got a left handed brisket out of a right handed brisket.  I think.

    They are supposed to be more tender.

    Great idea!
    Clinton, Iowa
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  • Canugghead
    Canugghead Posts: 13,642
    Foghorn said:
    NDG said:
    Foghorn said:
    That looks great.  How does splitting it lengthwise affect cooking time?
    @Foghorn This guy still took me over 10 hrs, so honestly not huge time saver when compared to a full brisket
    That's good info.  Thanks.  I was wondering if instead of cooking 5 briskets overnight I might be able to do 10 half briskets in just a few hours...
    put nine women in a room and make a baby in one month :o
    canuckland
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  • NDG
    NDG Posts: 2,435
    Canugghead said:
    put nine women in a room and make a baby in one month :o
    thats a good one, I cant wait to use this line !
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Canugghead
    Canugghead Posts: 13,642
    NDG said:
    Canugghead said:
    put nine women in a room and make a baby in one month :o
    thats a good one, I cant wait to use this line !
    A former manager's favourite line when negotiating project deadlines.
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    Nice. 

    Our household struggles with the same thing. Hard to find a reason to smoke a whole packer. 

    The solution we came up with was to trim the brisket and then cut it into 4-5lb pieces, season and then vac seal. Then we can either SV from frozen before finishing it on the Egg (great results!), or simply smoke it outright.

    No reason brisket cannot be used effectively in sections, IMO. 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    NDG said:
    Canugghead said:
    put nine women in a room and make a baby in one month :o
    thats a good one, I cant wait to use this line !
    Just make sure to run it by HR first. 
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  • AprèsSki
    AprèsSki Posts: 133
    When I am going to do an overnight smoke I want to use every square inch of my grid and adjustable rack. When done I portion into vacuum seal bags and then reheat via sous vide. I'll often sauce them individually and label the sauce on the bag.

    Last night's freezer dive was Korean spiced burnt ends in a rice bowl thanks to last Memorial Day's multi brisket cook.

    Last Thursday was ham cured pulled port sandos for six from the Easter ham cured ribs cook which had enough room on the rack for a 15lb butt that I soaked along with the ribs in Prague powder.
    Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
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