{"id":3639,"date":"2022-06-30T12:05:50","date_gmt":"2022-06-30T12:05:50","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=3639"},"modified":"2023-10-09T11:40:15","modified_gmt":"2023-10-09T11:40:15","slug":"can-you-cut-a-brisket-in-half","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/can-you-cut-a-brisket-in-half\/","title":{"rendered":"Can You Cut a Brisket in Half? (The Definitive Guide!)"},"content":{"rendered":"\n

Yes, you can cut a brisket in half before smoking it. Cutting a brisket in half can simplify and shorten your cook.<\/strong> A full-packer brisket can be divided into two cuts – the flat and the point. These two muscles are what make up a full brisket.<\/p>\n\n\n\n

Brisket is one of my favorite cuts of beef<\/a> on a steer. Smoke it right (I\u2019ll show you how), and you\u2019ll be rewarded with divinely tender, juicy meat.<\/p>\n\n\n\n

In this article, I’ll address the question, “Can you cut a brisket in half?” Then, I’ll tell you how it should be done step-by-step. I\u2019ll also cover how to trim a brisket, and how to slice it. Let\u2019s go!<\/p>\n\n\n

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Why Cut a Whole Brisket in Half? <\/h2>\n\n\n\n

If you\u2019re short on time, cutting a full brisket in half will shorten your cooking time. Reserve half to smoke later – stick the cut you won\u2019t be cooking in the fridge or freezer. I suggest you separate the brisket into a point and flat if you\u2019re looking for quicker smoking. (More on how to cut a brisket in half in a bit).<\/strong><\/p>\n\n\n\n

Also, if your smoker is not that big, cutting the brisket in half and smoking one half is a great idea. You\u2019ll be able to smoke each section at different times. Smaller smokers can\u2019t handle a huge 15 lb packer brisket. Cutting the brisket in half will allow it to fit on smaller cookers.<\/strong><\/p>\n\n\n\n

How to Cut a Whole Packer Brisket in Half?<\/h2>\n\n\n\n

The easiest way to cut a brisket in half is to have your butcher do it for you. Or, buy just the point or the flat from the grocery store (I prefer the fattier point). <\/strong>But, if you\u2019re determined to do it yourself, I like your plucky DIY attitude. Let me go over how to cut a whole packer brisket into two halves (flat and point). <\/p>\n\n\n

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Step 1: Identify the Brisket Point and Flat <\/h3>\n\n\n\n

Grab a whole-packer brisket from the store. (Keep reading for how to pick a good brisket.)<\/strong> <\/p>\n\n\n\n

You\u2019re probably thinking, “What have I gotten myself into?”. At least that’s how I felt with my first real brisket. I was faced with a massive, 15-pound hunk of beef streaked with fat and didn’t quite know what to do. Fear not! I\u2019ll walk you through the halving process step by step.<\/strong><\/p>\n\n\n\n

First, you have to know that brisket is made of two muscles, the flat and the point.<\/a><\/strong> A thick pocket of white fat separates these muscles. There is also another layer of fat on top of the brisket. <\/p>\n\n\n\n

The point<\/strong> is the part of the brisket that contains the most fat<\/strong>. Many pit bosses, myself included, think the point is the superior cut between the two muscles. Meanwhile, the brisket flat<\/strong> is the part that contains less fat<\/strong>. <\/p>\n\n\n\n

If you\u2019re buying half a brisket, grab a point. It\u2019s superior to flat.<\/strong><\/p>\n\n\n\n

Step 2: Cut the Fat Cap With a Sharp Knife<\/h3>\n\n\n\n

You will find a layer of fat that mostly covers the point of the beef. Some trim it entirely, while others leave around a \u00bc\u201d of fat cap. I like to leave a bit of fat cap on and remove it after smoking, but you do you.<\/strong><\/p>\n\n\n\n

Cutting it out will allow your seasoning to penetrate<\/strong> the meat. But leaving the fat cap on can protect the meat from heat. It acts as a barrier between the fire and the muscle. <\/p>\n\n\n\n

To trim it all together, insert the blade of a knife under the fat and slice the white fat away from the beef. A good sharp knife is your best friend when trimming meat.<\/strong><\/p>\n\n\n\n

Step 3: Remove Any Large Chunks of Fat <\/h3>\n\n\n\n

Trim away any large chunks of fat. They won\u2019t render and you don\u2019t want to serve them to your guests. Best to get rid of them now in my opinion.<\/strong> <\/p>\n\n\n\n

Step 4: Separate the Brisket Into Half <\/h3>\n\n\n\n

As mentioned, if you have a whole-packer brisket, you will see a thick layer of fat <\/strong>between the flat and the point. Carefully separate both the point and flat<\/strong> with a knife. Follow the band of fat, cutting at an angle. The point is the thicker portion of the brisket – the flat is narrower.<\/p>\n\n\n\n

Here\u2019s a video if you\u2019re stuck or can\u2019t tell the difference between the flat and the point.<\/p>\n\n\n\n

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