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Cutting up a whole brisket

aymobley
aymobley Posts: 34
in EggHead Forum
Hey guys:

In my continuing efforts to perfect my brisket skills, I’m thinking of purchasing a whole brisket to save money, and cutting it up into several pieces to vacuum-seal and freeze for later use.  Will this disrupt the integrity of the results?  I cannot fit a whole brisket on my MM.
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Comments

  • Teefus
    Teefus Posts: 1,259
    edited June 2018
    I've done that twice. The first time I got a prime packer at Costco and separated the point from the flat, cooking them each on separate occasions. The last time I did the same thing, but also split the flat in half and froze it. We're empty nesters and huge cooks don't make sense. I cooked the point a couple weeks ago (yum!) I'm doing half the flat this weekend and will be making a pastrami out of the other half.
    Michiana, South of the border.
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  • Photo Egg
    Photo Egg Posts: 12,137
    If you really like cooking brisket it's time to invest in a larger Egg.
    Thank you,
    Darian

    Galveston Texas
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  • bclarksicle
    bclarksicle Posts: 167
    Flat-only cooks are tough. If you want to go that route, try making pastrami with the flat. I’ve had a lot of success with that
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    We are empty nesters as well and I cook a bunch of prime packer briskets every year.  I look at it as a great opportunity to cook for a bunch of friends and then to still have great leftovers for a week.

    Brisket and eggs.
    Brisket sammiches with slaw
    Brisket burritos
    Brisket quesadillas
    Brisket pizza

    Brisket is the fruit of the sea.


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  • Dobie
    Dobie Posts: 3,458
    edited June 2018
    I suggest 1/2 inch slices 
    Jacksonville FL
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  • logchief
    logchief Posts: 1,431
    Again another empty nester.  I get Costco prime packers and separate the flats for pot roasts or chili and smoke the points for the good stuff.  Doing a point for Father's day.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • aymobley
    aymobley Posts: 34
    Cool.  Thanks guys.  Good to know other people have considered this and do this.  I wish I could find higher quality brisket than USDA Select, but that’s what I’m limited to.
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  • Teefus
    Teefus Posts: 1,259
    I did a 1/2 flat today. On the Egg at 6:20 AM and on the plate at 12:30 PM. 4  hours on the smoke at 275, 90 minutes wrapped in butcher paper at 300, and 30 minutes resting in a cooler. Tender, juicy, good bark, good pull. Yum. 


    Michiana, South of the border.
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  • MnMmaster
    MnMmaster Posts: 16
    So I was thinking about buying a I guess whole brisket the one store I go to has a large pack of brisket and I was thinking of buying it and just straight cutting it into like thirds. Is this a bad idea? Should I look into cutting it into the different cuts and separating it like that I think the whole thing would fit on my large egg but don't think there is enough mouths interested in it to cook the whole thing before it goes bad. I hadn't thought about cutting it down by the cut till I read this.
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  • Teefus
    Teefus Posts: 1,259
    I have a large and a whole packer fits fine. The problem is me and the missus get sick of leftovers. I love brisket but not 8 days in a row. That’s why I split it up and freeze it. Search YouTube on how to part out a packer. With a sharp knife it’s easy. 
    Michiana, South of the border.
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  • DoubleEgger
    DoubleEgger Posts: 19,173
    Just buy some beef short ribs for the MM 
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  • MnMmaster
    MnMmaster Posts: 16
    edited June 2018
    @Teefus would it be better to cut it into the cuts or just cut it into say thirds?
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  • logchief
    logchief Posts: 1,431
    @MnMmaster cut the flat off close to the point and smoke the point only for a 6 hour cook at 250-275 for a prime.  Like @DoubleEgger said try short rib if you want less meat, it's brisket on a stick.  If you can't get the whole ones like this, just use the cut up ones, they're just as good and cook quicker.

    https://eggheadforum.com/discussion/1213290/brisket-on-a-stick-today#latest

    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • MnMmaster
    MnMmaster Posts: 16
    @logchief well I think I can buy a whole brisket just wanted to know about the cutting down because it's a lot of meat and not enough mouths to eat it so was thinking of just cutting and freezing but originally I just thought I would chop it into like thirds and wrap them up and toss in the freezer. After reading I'm wondering if it might be better to cut into the different cuts and freeze them instead.
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  • logchief
    logchief Posts: 1,431
    @MnMmaster I buy the smallest Costco prime whole packers they have in the bin, trim them up and cut so that the majority of the flat is separated and freeze them.  I L&S the points and use the flat for braising or chile.  That way I can get a brisket done in about 6-7 hours at 250-275.

    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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