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Brisket placement

Powak
Powak Posts: 1,412
edited April 2017 in EggHead Forum
Smokin a 12# brisket this morning in a few minutes. It's rectangular shaped. Should I position it lengthwise left to right or front to back? The reason I ask this is I've heard eggs run hotter near the hinge. But I don't know how much that matters when the plate setter is in.
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Comments

  • dsrguns
    dsrguns Posts: 421
    I position them front to back with the point at the back.
      
    XL BGE
    MD
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  • RedSkip
    RedSkip Posts: 1,400
    Thickest part of all meat should be towards the hottest zone (typically the back).  Don't stress too much, patience is the more important factor than cooking brisket.  It's going to stall for hours depending on your temp, just be ready and Enjoy! 
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 36,778
    edited April 2017
    Don't know the size of your BGE but good advice on placement above.  If the brisket is initially too long to fit over your heat deflector you can drape it over a foil brick or inverted rib rack til shrinkage takes over.  Just make sure to foil protect any part of the protein that may be exposed to direct heat-if that has to happen best to sacrifice the thin end of the flat, IMO.  
    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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  • SmyrnaGA
    SmyrnaGA Posts: 438
    I try to have ceramic under as much of the brisket as possible.  A lot of people on this site have said the point can take more heat, so I place the point toward the back and the flat in the front.  I setup the platesetter with one leg in the back barely covering the point.  With a pizza stone, I place between the front 2 legs to cover the slot between the 2 legs.

    I'm not home right now, so can't take a picture.  I'll post one if I can find it.

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • Powak
    Powak Posts: 1,412
    Point to the back for 9.5 hours at 250-275° came out OUTSTANDING! Now since it's done at 4:30pm, what's the best way to keep this meat good for serving at noon tomorrow? Leave whole in a crock pot in the fridge over night? Hot over night? Slice or shred?
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  • Powak
    Powak Posts: 1,412

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  • TexasBelliott
    TexasBelliott Posts: 30
    edited April 2017
    That's a fine looking brisket, bud.

    As far as keeping and reheating, for a day or less, wrap tightly in HD AF and refrigerate. Reheat in the oven at 200 for an hour or so. If your oven goes lower, 140 - 160 is best to bring it up slowly.

    For longer than a day, I like to use a Foodsaver with large bags and seal the whole meat packer. When ready to heat up, follow directions above. (After removing from the bag, of course.)

    I've used these methods with great results, especially when making brisket for others. 
    LBGE, MM, KABs

    Fort Worth, TX

    If it's worth doing, do it low and slow.
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  • Powak
    Powak Posts: 1,412
    TexasBelliott said:
    That's a fine looking brisket, bud.

    As far as keeping and reheating, for a day or less, wrap tightly in HD AF and refrigerate. Reheat in the oven at 200 for an hour or so. If your oven goes lower, 140 - 160 is best to bring it up slowly.

    For longer than a day, I like to use a Foodsaver with large bags and seal the whole meat packer. When ready to heat up, follow directions above. (After removing from the bag, of course.)

    I've used these methods with great results, especially when making brisket for others. 
    Sounds good! I'll foil it now, and heat it up slowly in the crock tomorrow at work. Do you heat it wrapped in foil or take the foil off?
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  • bgebrent
    bgebrent Posts: 19,636
    Winning!
    Sandy Springs & Dawsonville Ga
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