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Brisket question... use some of the flat for sausage and smoke the rest?

CarolinaQ
CarolinaQ Posts: 81
in EggHead Forum
I just got a 14.5 lbs prime packer brisket from Costco. I wasn't planning on doing one this weekend, but I was planning on making 5 lbs of Texas style hot links with 80/20 beef/pork. 

My question is if I carve off about 4 lbs from the flat end for sausage, can I still smoke the rest of the brisket the same as I always would? Or do I need to make some adjustments to my cook?  Figure after trimming the point and what remains of the flat it will be about 8lbs when it goes on the egg.  

Thansk for any advice. 
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Comments

  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    Maybe I don’t understand the question, but you would just smoke and cook as usual. Make sure you factor in the decreased weight when you estimate time to completion. 
    Pittsburgh, PA. LBGE
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  • Photo Egg
    Photo Egg Posts: 12,134
    Have cut from the flat end almost every time I cook brisket. Does not change the brisket cook at all. I normally cut off a few pounds and grind for burgers.
    Thank you,
    Darian

    Galveston Texas
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  • GoooDawgs
    GoooDawgs Posts: 1,060
     @Photo Egg that is exactly what I was thinking of doing this weekend.   What do you typically mix with the brisket for the burgers?  Or do you just do them "straight up?"
    Milton, GA 
    XL BGE & FB300
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  • Photo Egg
    Photo Egg Posts: 12,134
    GoooDawgs said:
     @Photo Egg that is exactly what I was thinking of doing this weekend.   What do you typically mix with the brisket for the burgers?  Or do you just do them "straight up?"
    I like to grind mine with cooked bacon and or smoked jalapeño sausage.
    Adds great flavor and I don't have to worry about cooking them to death by adding other raw meat. A little green onion is also good.
    Thank you,
    Darian

    Galveston Texas
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  • 20stone
    20stone Posts: 1,961
    It will work great, and will make you happy
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • CarolinaQ
    CarolinaQ Posts: 81
    I just trimmed the 15lbs packer that I got. I cut off 3lbs of the flat from the end and I was after removing all the hard fat from the deckle and trimming the soft fat to about 1/4 inch I'm left with a brisket of right about 9lbs. 

    My question is should I expect that 9lbs trimmed brisket to finish around 1-1.25 hours per pound at 250, or will it cook like the original 12-13 pound trimmed weight if I hadn't removed some of the flat?  Need to know if I should start it late tonight or if I can wait until early tomorrow morning to have dinner around 6pm. 
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  • 20stone
    20stone Posts: 1,961
    Others might have a different opinion, but I expect it would cook like a whole brisket. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    at 9 pounds now I'd start in the morning.    should be between 9 and 11 hours, but a wise man once told me, "friggin cow drives the cook!" (@lousubcap) so as always, go by feel of the probe in the thickest part of the flat.
    Milton, GA 
    XL BGE & FB300
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  • CarolinaQ
    CarolinaQ Posts: 81
    Well I fell asleep trying to decide last night so woke up a little after 5am. Got the egg heated up and brisket that I had trimmed last night got a Dalmatian rub. Put it on a little after 6am at 260 dome. Using apple chunks as it's all I had lying around.  We'll see how it goes  


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  • lkapigian
    lkapigian Posts: 11,186
    I have done what you are wanting to do, turns out a great sausage. My only recommendation would be to use Pork and not Beef Fat if you are adding additional .. If my target is 5# 1.25 # would be added Hard Fat or Pork Jowels
    Visalia, Ca @lkapigian
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  • CarolinaQ
    CarolinaQ Posts: 81
    Yeah I'm doing about 60% brisket flat with fat and the rest pork shoulder. 
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  • 20stone
    20stone Posts: 1,961
    ^^^^^ agreed on the pork fat, with back fat being the ideal ^^^^^
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • CarolinaQ
    CarolinaQ Posts: 81
    edited December 2017
    Came home for lunch to check it. Been on about 5 hours now. Looking good so far I think. 
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    @Carolina Q may want to consider a drip pan.   That platesetter is looking rough!  Air-gap the drip pan and you might avoid some of the burning taste that can get on the meat. 
    Milton, GA 
    XL BGE & FB300
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  • CarolinaQ
    CarolinaQ Posts: 81
    You know I've found when I use a drip pan I get worse bark and the side of meat facing it, or the bottom. I've never encountered a burnt taste either, although it would make sense to expect it I guess. Even when I turbo butts at 350-375 I don't get that issue. 
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  • CarolinaQ
    CarolinaQ Posts: 81
    Turned out great. Smoke ring wasnt very prominent but the flavor and texture were spot on.  Ended up pulling it at 3:30 so it was about a 9 hour cook. 
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  • CarolinaQ
    CarolinaQ Posts: 81
    And finished sausage. Did the Texas style with 60/40 beef/pork and also did a mild Italian with the remaining pork. Long day.

    If the Texas hot link works out after I smoke them tomorrow I'll post the recipe. 


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  • lkapigian
    lkapigian Posts: 11,186
    CarolinaQ said:
    And finished sausage. Did the Texas style with 60/40 beef/pork and also did a mild Italian with the remaining pork. Long day.

    If the Texas hot link works out after I smoke them tomorrow I'll post the recipe. 


    Very Nice 
    Visalia, Ca @lkapigian
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