Whole Brisket Too Big to be Laid in Smoker

[CanMooseSmoke]

Hey fellas we have a whole brisket and laid out is wider than my smoker as I have a vertical offset charcoal smoker. Any advice? I was contemplating hanging it but thinking about Pros and Cons of any technique, kind of want to swing it by some of you boys.

[Panhead John]

I haven’t done this before on my Bronco, but several people have mentioned putting a big chunk of wood under the brisket. This would raise it up in the middle and draw in the ends from the edges of the grate. I’d hang it though, they come out great that way. After several hours of hanging, it might shrink up enough to move it to the grate.

EDIT: Forgot to ask, have you trimmed it yet?

[Sid P]

The chunks of wood method works well.  I’ve done it a couple times.

[DogFaced PonySoldier]

Yup, Harry Soo puts a big chunk about 1/3 of the way under the point end, to prevent pooling of moisture, and he fits big ol' 20 lbers in a Weber kettle.

[smokin fool]

I find if you scruntch it up on the grate to make it smaller it will shrink as you smoke it over time or use Panhead John method.
Otherwise you could cut the flat off for a smoked pastrami at a later date.
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[rickgregory]

Furst... is it trimmed? You'll lose a little size when you trim so if it's close that might be all you need. But if notr... cut it in half. Not separate point and flat (though that would work too) just slice it in half.

[SmokingPat]

I found an unexpected tool when I had that issue (WSM 18"): a roasting rack. Typically used for turkeys, I turned ît over, and it became a wire triangle, lifting the brisket up. No reduction in surface area exposed to smoke.

[HawkerXP]

I believe I've seen somebody use something like a foil wrapped brick, placed on the grate, and then put the meat on top. Kind of makes it the hunckback brisket. These big hunks o meat will shrink up some during cooking.

[Henrik]

Like others have said: place a big chunk of wood underneath. And 2 hours (or so) into the cook it starts shrinking anyway, so that works out real good. I've done it a few times, recommended way to fit a big brisket into a small cooker.

[RonB]

The best solution is a bigger smoker.

[jdsegra]

This guy gets it.

[fzxdoc]

I often trim off the thinnest parts of the flat to grind for burgers. That will shorten the brisket up a bit.

FWIW, I wonder about putting wood under the brisket, since wood is not necessarily food grade and it touches the meat. I'd go with a tight wad of aluminum foil instead. You could make a big wad crunched tightly then wrap it with a smooth piece of foil. That way at the end of the cook you could remove the outer foil wrap and use the foil wad for future long-brisket cooks, or for scrubbing your grill grates, for that matter. Just a thought.

Kathryn

[Panhead John]

I was wondering that myself Kathryn. Does the wood actually start to smolder or otherwise affect the flavor of the meat around it? And what type of wood is best for something like that? As I mentioned, I’ve never done it, but have heard others recommend it. I’d be curious to hear from people who have tried it.