Large Brisket in the #1

[Jonny]

Hello!

I have an 8 1/2 lb brisket that is a little too large to fit on a rack in the #1. I was wondering how I should cut the brisket to fit on two racks or if that is a bad idea.

Any other things to consider when cooking a large piece of meat in the #1? Are smaller briskets a good idea? I passed on a 3 lb brisket because I thought that smaller pieces wouldn't work well.

 

[old sarge]

If the flat is thin enough, you could fold it back under the point; maybe tying it in place with butchers twine.

 

[Lonzinomaker]

Agree with Old Sarge.  Fold the thin potion under. No need to tie.

 

[LarryD]

You can fold it as others have mentioned or I've had good luck with cutting in two equal portions with the point, fat-cap down on the lower rack and the flat, fat-cap up on the upper rack.  I've also put them in a little diagonally in the #2 and let them barely touch the corners, though I'm not sure the #1 has much diagonal to it.  Ultimately, there's not really a wrong answer as long as you don't block the smoke holes or completely cover the rack(s) where there is no airflow.

 

[NDKoze]

Hi Jonny,

I am curious as to how your brisket turned out?

I am in the same boat as the others here about folding over the thinner end of the flat. If you are not that far away from fitting it on the rack, you can just push it in and as it smokes it will shrink a bit and may end up fitting fine on the rack post-smoke.