You might be wondering whether you can cut a brisket in half if you want smoked brisket but wish to avoid placing the whole packer on the grill. The most sensible approach is to cut brisket in half.
You might not need the whole primal cut or the dimensions could be too large for a smoker. Cutting it in half will also speed up cooking and let you still prepare it to perfection.
So, can you cut a brisket in half? This article will address your typical brisket concern. We will go over how to accomplish it and the reasons why it’s actually better to cut a brisket in half.
What is a Brisket?
One of the better cuts of a steer for slow cooking is brisket. Cooking it will take considerable time since it features many marbling, tendons, and muscles. Once you cook it precisely, it melts in the mouth and tastes just the right meaty.
One can find a lot of meat in brisket. Butchers cut brisket from the lower breast of a cow close to the front leg. Read in detail about various beef cuts. That is why briskets are among the most often used muscles in cows, and they will be difficult for you to prepare.
The best method involves cooking a brisket on slow heat for many hours. The steady heat breaks the tough tissues, so there is no chance of overcooking the meat.
Can You Cut a Brisket in Half?
The brisket is really large. Though it can occasionally weigh nearly 20 pounds, it usually weighs between 15 and 18 pounds. It is more handy for cooking, as you can chop it into subprimal cuts. But you have to understand the anatomy of a brisket if you want to prepare the ideal piece of beef.
Still, butchers consider the whole brisket to be a whole packer. It consists of two subprimal cuts known as the point and the flat; you can cut the brisket in half by removing the flat component from the point.
The point is the piece directly connected to the ribcage. It is a thick cut with plenty of fat hunks, marbling, and dense flesh.
A flat is a rectangular portion attached to the tip through a layer of fat. This part makes up the majority of brisket. It has a thick layer of fat on the top that protects the meat from drying out, but you should cut some of the fat if you want a crisp, delicious crust.
This cut is used by chefs in corned beef; since its tough tissues require time to tenderize, it must be simmered at low temperatures for a long period.
It boasts layers of fat and connective tissues as well. Less fat than the point, though, and you can cut the flat into uniform slices for steaks. Grocery stores carry briskets; the half pack you usually come across is the flat portion.
Why Is It Important to Cut a Brisket In Half?
Halving the brisket is recommended for several reasons:
Fewer Guests
Brisket can be too big unless you are feeding a crowd. Though some can weigh up to 20 pounds, brisket often weighs 15 to 18 pounds. On average, you require one pound per person; hence, a packer of fifteen pounds will last fifteen persons.
Too Big For the Grill
Cooking the whole brisket on a smoker is not only challenging, but it also may not fit on the smoker. Cutting the meat into subprimal cuts will also help you manage it since one big hunk would limit the airflow in your smoker.
Cooking Time
Cooking a full brisket takes a lot of time. For an entire amount, for instance, it takes 10 to 12 hours. As we have already noted, connective tissues, meat type, and fat content vary between flat and point sections of brisket.
The flat section requires less cooking time and more homogeneity than the tip, which features much marbling and tough tissues. Therefore, you must modify the cooking time to prepare every section perfectly.
In essence, cutting brisket in half allows you to cook both halves at their best time and temperature. You won’t have too many leftovers, and the smaller portions will be simpler to handle.
How To Cut Brisket In Half?
Cutting brisket in half is recommended for efficient smoking. To do this, first lay the brisket before you with the thick fat side down. The point is the thick, dense section; the flat is the flat side, as already discussed. As such, you must search for the thick fat layer separating the point from the flat to split them.
Once you see the thick fat layer separating the flat section from the point, you may use a boning knife—or even a chef knife—for the task.
Trim the fat layer on the point. Cutting too much fat will dry the meat; leaving too much fat on will prevent the seasoning from penetrating the meat. For the best results, leave a quarter of an inch of fat on the meat; this will help prevent drying out during cooking.
Slide the knife through the layer of fat, binding the two parts. Separate the flat section apart from the point. Next, trim the fat from both sides.
How Long Does It Take to Cook A Flat Portion of Brisket?
The flat section of brisket can take four to five hours or until the meat’s internal temperature reaches 195 degrees F.
Related Article: If you’re wondering about the resting process after cooking your brisket, check out our article on How Long to Let Brisket Rest in Cooler to ensure the juiciest results.
How Long Does It Take To Cook The Point Portion of a Brisket?
A brisket point is tougher meat and may require longer cooking times. Perfect cooking calls for six to eight hours. Still, the brisket point’s size determines everything as well. Usually, it takes one hour for every pound.
For a brisket point of five pounds, you could need five hours minimum to cook it properly. The thickest section’s internal temperature should be 195 degrees Fahrenheit.
Conclusion
Sometimes, it is necessary to cut the brisket in half. Since each half requires a different amount of time, smaller amounts are simpler to prepare and will help you cook the meat precisely.
Above all, you can fit half-portions in a smoker more readily than in a full-packer. For corned beef, the flat section suits nicely; for chopping meat for burgers or sandwiches, the point is more appropriate. If cooked over moderate heat for a lengthy period, both are really rich and delicious.