2 Brisket Recommendations

We are hosting Easter this weekend for 7 adults and 3 kids, and I have a 8.6 lbs brisket and a 3 lbs brisket that I would like to make. I figure after trim and cooking fat loss this should be more than enough for everyone. However, I plan on smoking at least the bigger one on my Weber kettle. Do you think I can do the 3 pounder as well, and just start it a little later? Or do a different preparation on the smaller one?

If you have the standard 22″ kettle I would not try to put two briskets in. The key with the kettle is keeping the distance between the brisket and the hot coal. With 2 I think parts of one or both might get too much direct heat.

Yeah, the key would be trying to figure out if you can fit them in there without them getting any direct heat like ptc said. The 3 pounder will likely take less time, but you can also let briskets rest for long periods of time before serving.

I would also recommend cooking them separate. The smaller one I would prepare like burnt ends, but the bigger one I would do the traditional sliced, with some burnt ends. I am guessing the smaller one is much more uniform in thickness?

CaptainMusky wrote:

I am guessing the smaller one is much more uniform in thickness?

Correct. The 3 pounder is just the flat, the 8 pounder has the point and flat.

just cook em at the same time. the key to both as they are smaller is to keep em moist. especially the smaller one.

so in texas, one of the things i learned was that almost every brisket you are served at the most popular restaurants are held in 170ish degree warmers for some time. they are wrapped in butcher paper as to not steam so much the bark is washed off but basically they are steamed post smoke which basically makes them as tender as they are.

Think Katz deli pastrami. They are done in the same way.

So i cook my briskets to 200-205 and try and have them done 6 hours prior to serving. i’ll let it set out to cool to about 180-175 and then place it in a cooler if i have more than 1 or one of those roasters wrapped in butcher paper and keep it at 175 until its time to serve.

Cook them at the same time and get them into the oven at 175 or a roaster at 175 and i think you’ll be surprised at how moist they are.

i would use that electric smoker i gave you

actually im kidding. i would definitely smoke it on a kettle. however, like the others have said, i don’t think i would try 2 at the same time on my 22″. Might be a good excuse to give the wife so you can go out and buy a Weber Smokey Mountain

Start the smaller one in the Webber, get some color on it then move to the oven to finish. Put the larger one in the Webber. When the smaller on is probe tender, pull wrap in foil and a couple of towels and put in a cooler. It will keep warm for an amazing length of time.

crappie55369 wrote:

i would use that electric smoker i gave you

actually im kidding. i would definitely smoke it on a kettle. however, like the others have said, i don’t think i would try 2 at the same time on my 22″. Might be a good excuse to give the wife so you can go out and buy a Weber Smokey Mountain

Ha I paid that electric forward as it took all the fun (playing with fire and day drinking) out of smoking meats! I’ve done multiple pork shoulders at a time on my kettle, so I’m leaning towards doing them both at the same time. I may have a 26″ Weber too now that I’m thinking about it….

BigWerm wrote:

<div class=”d4p-bbt-quote-title”>crappie55369 wrote:</div>
i would use that electric smoker i gave you

actually im kidding. i would definitely smoke it on a kettle. however, like the others have said, i don’t think i would try 2 at the same time on my 22″. Might be a good excuse to give the wife so you can go out and buy a Weber Smokey Mountain

Ha I paid that electric forward as it took all the fun (playing with fire and day drinking) out of smoking meats! I’ve done multiple pork shoulders at a time on my kettle, so I’m leaning towards doing them both at the same time. I may have a 26″ Weber too now that I’m thinking about it….

i agree with you 100000%!! electric is no fun! glad you paid it forward

Got the big one on for about 3 hours now, aiming for 10ish hours. Little flat will go on around 10 for a 5 hour trip.

Both fit comfortably and rolling along at 225 degrees.

Any tips on purchasing B.
I have made it and it has been amazing, made it a second time exact recipe and it has been so-so.
Thanks

Nice looking bark forming on the top one. You gonna wrap at the stall or just push it through and leave it unwrapped?

crappie55369 wrote:

Nice looking bark forming on the top one. You gonna wrap at the stall or just push it through and leave it unwrapped?

In the words of the great 1990’s wordsmith and poet philosopher, Fred Durst, “just keep rolling baby”. I try not to church it up too much.

Tim I think it’s always a bit of a crapshoot, maybe buy a better grade? I’ve only smoked briskets from Roseberg beef and they’ve been great. But I think time is a huge factor too as you need to Cook long enough to break down the connective tissues. I try and do an hour or hour 15 for every pound.

Holy cow did someone just make a Fred dusrt reference!? I’ll have to see if I have any of my old ticket stubs

Post a pic of the 3 kids stuffing it in their mouths.

Here’s the finished product, shut it down at 195 and it got up to 205 on rest. I’d give it an 8.1, great bark, super tender but some pieces were a little dry.