What Is the Average Dimension of a Beef Brisket

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Beef Brisket / Smoker Size

• Thread in 'Beefiness' Thread starter Started past arrogance,
• Commencement date May ix, 2013

• #ane

sixteen

10

Joined Jan 12, 2013

Quick question - Getting ready to fume my first Beef Brisket tonight - Got a ten lb'er that is well-nigh two inches wider than my Brinkman Bullet Grill.  Is at that place any problem with using a "Rib" Rack to raise the center of the Packer to get information technology to fit - at least until it shrinks a little?

Thanks!

• #two

7,126

445

Joined Jul 7, 2005

Airs, you don't mention what your smoker is. On my electric UDS I've cut a brisket flat in half earlier and place each half on a defferent shelf. I mainly exercise whole packer briskets and my Lang and the GOSM will handle those with no problem.

• #three

16

10

Joined January 12, 2013

Dutch -

It'south a Brinkman Red Bullet (electrical).  I could cut the Packer in half, just idea that might accept some of the "fun" out of information technology or affect the final product. I was thinking that "bowing" the packer up in the heart would buy me a couple of inches until it shrunk down a little.  Guess I could besides cut a small slice off of the end and have a mini-brisket to swallow before the big boy is finished

• #4

• #5

119

14

Joined Jan 29, 2013

I bow mine using the sides pf the shelves in my Bradley, it takes nigh 2 hours for information technology to sit correct. I am afraid what cutting it in half would do so I don't.

• #six

16

10

Joined January 12, 2013

Thanks for the info guys - I think I'll either cut a small piece off or bow it over.  I just accept a hard fourth dimension cutting that infant in two - I'm certain it would melt a footling quicker, just I'd be afraid of losing more juices.

• #7

1,438

142

Joined April 2, 2013

Thanks for the info guys - I think I'll either cut a pocket-sized piece off or bow it over.  I just take a hard fourth dimension cut that baby in two - I'grand sure information technology would cook a trivial quicker, but I'd be agape of losing more than juices.

Equally it'southward a full packer, you lot could take the path that some others take here and go ahead and separate the flat and the point earlier smoking.

• #8

16

10

Joined Jan 12, 2013

Another question - Meat Temp this morning has just striking 200 degrees - it'south a 10lb beef brisket that I put on at 8:30 last night - that is merely 12 hours - well short of the 15+ I was calculating (1.5 hrs/lb).  I foiled information technology at 170 degrees.

Is information technology possible this thing is really washed?  I'm 98% sure I have the thermometer expressionless center.

Thanks.

Last edited: May 10, 2013

• #9

sixteen

10

Joined Jan 12, 2013

Ok, for the tape - just took it off the smoker (12 ane/2 hrs) and information technology is resting comfortably in a towel lined cooler (or heater in this instance!)  Going to let it relax for six hours and then dig in for an early dinner.  I'll post the results later on equally to it's final tenderness and juicyness.

Thanks for all of the help.

• #10

i,115

47

Joined Mar 12, 2013

Ok, for the tape - just took it off the smoker (12 1/2 hrs) and it is resting comfortably in a towel lined libation (or heater in this case!)  Going to let it relax for vi hours and then dig in for an early dinner.  I'll post the results later every bit to it's final tenderness and juicyness.

Cheers for all of the help.

sent you msg...distressing for the late response. you did exactly what i just sent you in the msg. lol.

• #11

sixteen

x

Joined Jan 12, 2013

Thanks to some bang-up advice from TurnandBurn, the ten lb Beefiness Brisket turned out fantastic!  For anyone interested, here was the gameplan:

Injected the brisket with a butter/Jeff'due south Rub mixture 48hrs prior to cooking.

Marinated the brisket in a Jack Daniels type sauce for 24 hours.

Used a Brinkman Electric Ruddy Bullet Smoker with Mesquite wood

Put Brisket on at eight:xxx pm and babe saturday periodically during the night.

At six:00 am, temp hit 165 deg and I put the brisket in foil (with more than JD sauce)

At 8:45 temp hit 205 deg and I pulled the brisket and sabbatum in insulated cooler for six hours.

Afterwards the vi hours, the brisket was still as well hot to hold.

Great compliments from the family - thank you to all of you!

• #12

5,743

1,678

Joined February 3, 2013

Id say you nailed it ol'buddy. Fantastic bawl on the slab o beefiness.

Concluding edited: May 11, 2013

• #13

1,115

47

Joined Mar 12, 2013

Looks great bud. Glad I could be of some assist to you. :sausage::yahoo:

• #14

eleven

10

Joined Jun 28, 2013

Hey Arrogance,

Nifty looking briset!  I am really looking to do one in my brinkman electric this weekend.  Did y'all keep smoke on it the whole time?  I'm brand new to this...take just done a boston barrel and pork tenderloin, and then this is my first effort at the brisket...any pointers or lessons?  Thanks.

Matt

• #xv

16

10

Joined January 12, 2013

Matt -

Welcome aboard - lots, make that tons of communication on this forum - some very "seasoned" smokers on here.

I'm far from an expert, merely I got some cracking advice on here when I did my brisket.  In add-on to the "gameplan" I listed earlier in this post - I would say the main pointers I would accept are:

Definitely keep the fume going until y'all foil it - I use three "packets" of forest fries wrapped in foil set between the elements.  Lasts for nigh 3 hours - and so I supersede.  Two human chore to replace for me - hired help lifts the smoker up about eight inches off of the elements and I swap out the foil packets.  Only needed to swap out once on the brisket.

Use some blazon of thermometer - I use the remote Bohemian - has an alarm you can set for the critical temps.

Don't know for sure - but I recollect injecting the Brisket fabricated it a lilliputian more juicy - definitely made it tastier.

The Brinkman Electrical does vary in temperature a trivial - just brand certain it doesn't become as well high - I have never had the as well low issue.  The biggest rising in temperature for me is when I poke also many holes in the aluminum foil and get a bon fire going :)

Don't worry about dinner time - become the Brisket cooked early and simply put it in foil wrapped in towels and toss in a libation - keeps hot for six hours.

Adept luck!

• #16

11

10

Joined Jun 28, 2013

Thank you for the pointers. I more question. Did you keep water in the pan the whole time? Every bit mentioned by someone else, the bark looks great. When I did the butt, I kept water in the pan the whole time, simply the bark was very moist. Did yous mop at all while it smoked?

• #17

xvi

10

Joined Jan 12, 2013

I kept the water pan filled the unabridged time (only recollect I had to add water once).  I practical sauce for the marinade and that was it - no mopping at all.  The bark was excellent, but it was not every bit hard as some would like - that was from putting information technology in the foil - not the h2o pan.

• #18

16

10

Joined Jan 12, 2013

Matt -

Did you lot do the brisket this weekend - How did it turn-out?

• #xix

11

x

Joined Jun 28, 2013

I did...and I learned a valuable lesson - don't crook on time. I could only find a "flat", and so I went with that. Due to not getting it on as early on as I needed to, I ended upwardly pulling information technology about 185 It and only rested about 30 min. Not very tender, but smashing taste. Equally before long equally I sliced a few, I realized information technology. So I foiled the rest and put information technology in the oven at low temp until IT of near 200. Allow information technology residual a couple hours and ate the rest the next day...much improve - very tender. Again, valuable lesson learned, and luckily it was learned on a smaller flat. Thanks again for your assistance and suggestions.

• #20

1,115

47

Joined Mar 12, 2013

I did...and I learned a valuable lesson - don't cheat on fourth dimension. I could only find a "flat", so I went with that. Due to not getting it on as early equally I needed to, I ended up pulling it about 185 It and only rested about thirty min. Not very tender, but great taste. As soon as I sliced a few, I realized it. And then I foiled the remainder and put it in the oven at low temp until IT of nigh 200. Let it residuum a couple hours and ate the rest the side by side day...much better - very tender. Again, valuable lesson learned, and luckily information technology was learned on a smaller apartment. Cheers over again for your assistance and suggestions.

lesson learned i come across..lol. you shoulda given information technology at least another 10 degrees and another half hr of rest. theres e'er next time.

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