What’s the perfect size brisket to smoke?

[jjdbike]

Hey pitmasters,

I'm curious about what size brisket, all other things being equal, you think results in the best outcomes. I feel that small brisket are kind of a challenge. I know that the larger the longer. I’m wondering if there’s point when they get so big that they’re more difficult to handle or get them dialed in?

I know there are a lot more variables other than size. That’s why I said all things being equal. I know that there are more important variables, like how marbled it is, how thick the flat is, how bendy vs stiff it is, etc…

What size range do you feel is “the sweet spot”?

Looking forward to your replies.
JD

[realdocBBQ]

For me, it's about 17lbs. I use the foil boat method, so I'm usually at around a 12h cook all in, then I do a long hold, wrapped up in my toaster oven.

Trimming is usually 3-5 lbs, then after cooking, I'm often down to under 10 lbs of usable meat. Sometimes as little as 8 lbs. So, to me, a 12 lber is still an 8-10 hour cook, and I don't want to put that in for under 5 lbs of edible meat.

[jjdbike]

For me, it's about 17lbs. I use the foil boat method, so I'm usually at around a 12h cook all in, then I do a long hold, wrapped up in my toaster oven.

Trimming is usually 3-5 lbs, then after cooking, I'm often down to under 10 lbs of usable meat. Sometimes as little as 8 lbs. So, to me, a 12 lber is still an 8-10 hour cook, and I don't want to put that in for under 5 lbs of edible meat.

I like your reasoning!
Thanks for sharing.
JD

[JCBBQ]

I don’t know about perfect but if you’re gonna go to trouble, get a biggun. 17 is usually the biggest I find near me. It always surprises me how much that gets trimmed down to.

[Jerod Broussard]

I prefer 10-12 pounds. Ease of handling and it seems as you get closer to 20 pounds the percentage of fat to be trimmed goes up.

[mrichie1229]

I agree! I tend to lean towards a 15-16# brisket for this reason. I also prefer a brisket that looks more like a rectangle than one having a long "tail" (i.e. the flat gets too thin).

[jjdbike]

For me, it's about 17lbs. I use the foil boat method, so I'm usually at around a 12h cook all in, then I do a long hold, wrapped up in my toaster oven.

Trimming is usually 3-5 lbs, then after cooking, I'm often down to under 10 lbs of usable meat. Sometimes as little as 8 lbs. So, to me, a 12 lber is still an 8-10 hour cook, and I don't want to put that in for under 5 lbs of edible meat.

Generally I take it past the stall till the bark is Dark & solid because it’ll soften just a tad wrapped. Then wrap in doubled peach paper coated with melted smoked waygu tallow and finish in the oven. Long warmed hold.

What is the benefit of boating over paper wrap?

JD

[realdocBBQ]

Better bark. Of course, wrapping in foil and holding softens the bark a lot, but I still like it.

[Mosca]

I’ve done better with smaller as well, but I’m not sure that the size is why.

I used to buy the biggest ones because that was most efficient: better price per pound, and more meat for the work. Now I buy 11-12 pounders, because it’s just the two of us, and Mrs just nibbles on a slice or two, and I don’t eat as much as I used to.

But the big boys were when I first started, and now I have some briskets under my belt. (Both literally and figuratively!) So it might be that I just make better briskets than I used to.

[jlazar]

I like 14-16. I get more consistent cooks with that size.

[Huskee]

My faves are the 12-14lb, up to 16. I have found the bigguns (18 to 20-some lbs) to be a lot more fat percentage and not worth it, YMMV.

[Lynn Dollar]

Lots of variables here ...........

What the size and type of your smoker ? I had Masterbuilt 560 gravity feed that handled a smaller 9 to 10 # brisket much better. Does your smoker have room for a 20 pounder ?

How many are you feeding ? Are you planning to vac seal ?

How long do you want to cook ? On my offset smoker, I find I can smoke at 15# brisket in a reasonable amount of time. I'm pretty much done with feeding splits with that size brisket.

And are you gonna do anything special ? I'm planning a smoke of a 20# plus. I'm gonna separate between point and flat. I'm gonna do an S/P Texas style smoke on the offset with the point. But I'm gonna do a Kansas City comp type cook with the flat on my Assasin gravity feed.

[cruiseplanner1]

Thats a good tip on seperating them. I will try that this summer on my new offset.

[jjdbike]

Lots of variables here ...........

What the size and type of your smoker ? I had Masterbuilt 560 gravity feed that handled a smaller 9 to 10 # brisket much better. Does your smoker have room for a 20 pounder ?

How many are you feeding ? Are you planning to vac seal ?

How long do you want to cook ? On my offset smoker, I find I can smoke at 15# brisket in a reasonable amount of time. I'm pretty much done with feeding splits with that size brisket.

And are you gonna do anything special ? I'm planning a smoke of a 20# plus. I'm gonna separate between point and flat. I'm gonna do an S/P Texas style smoke on the offset with the point. But I'm gonna do a Kansas City comp type cook with the flat on my Assasin gravity feed.

I will be initially feeding be feeding 13-18 people. Would like some leftovers. Neighborhood bbq.

I’d like leftovers for my wife and I, and to make chili.

I’d also like to host a second bbq with my friends/ colleagues from work.

I will smoke 2 briskets. I’ll cool, portion out, vacuum pack and deep freeze what we don’t eat the first day.

My cooker is a Karubacue (KBQ) stick burner. It has room for 4 20 pounders. It cooks roughly 25-30% quicker like a conventional oven. It has two fans to circulate the smoke & heat. It really creates a great bark.
JD

[Lynn Dollar]

My questions were rhetorical, just to make the point that the perfect size brisket can vary. I don't have a perfect size, myself. It just depends.

[realdocBBQ]

I will be initially feeding be feeding 13-18 people. Would like some leftovers. Neighborhood bbq.

I’d like leftovers for my wife and I, and to make chili.

I’d also like to host a second bbq with my friends/ colleagues from work.

I will smoke 2 briskets. I’ll cool, portion out, vacuum pack and deep freeze what we don’t eat the first day.

My cooker is a Karubacue (KBQ) stick burner. It has room for 4 20 pounders. It cooks roughly 25-30% quicker like a conventional oven. It has two fans to circulate the smoke & heat. It really creates a great bark.
JD

The KBQ may not cook quite that quickly if you loaded it down with 4 large briskets, as they will surely impede airflow to some degree. Will still likely be quicker than most other cookers, but something to consider. Doesn't sound like that's your plan anyways, though.

For that first cook for 13-18, are there other people cooking and contributing things? Meaning, is it like a pot luck, or are they bringing sides and you're doing the meat? If you're the sole meat source, I'd plan 2 15 pounders or so for that. After trimming and cooking, I'd expect around 15 pounds of meat, so you'd have on average ~7-10 pounds consumed, leaving you with a fair amount of leftovers for yourself.

If others are bringing meats as well, or lots of heavier sides (beans, potato salad, mac'n'chz, etc.) you might be able to get away with one brisket, but I'd not risk it, myself. The general rule of thumb with pork butt and such is about ½lb of uncooked, untrimmed meat per person. So a single 10lb butt would work for that get together.

But with brisket, you're trimming off a lot more than with pork butt, and it loses more percentage-wise when cooking (in my experience). Your yield when cooked and sliced will likely be about 50% of purchase weight, with pork but I've noticed more like 60%.

So, a pair of 13-15 lb briskets rather than a single 22-24lb monster.

[jjdbike]

The KBQ may not cook quite that quickly if you loaded it down with 4 large briskets, as they will surely impede airflow to some degree. Will still likely be quicker than most other cookers, but something to consider. Doesn't sound like that's your plan anyways, though.

For that first cook for 13-18, are there other people cooking and contributing things? Meaning, is it like a pot luck, or are they bringing sides and you're doing the meat? If you're the sole meat source, I'd plan 2 15 pounders or so for that. After trimming and cooking, I'd expect around 15 pounds of meat, so you'd have on average ~7-10 pounds consumed, leaving you with a fair amount of leftovers for yourself.

If others are bringing meats as well, or lots of heavier sides (beans, potato salad, mac'n'chz, etc.) you might be able to get away with one brisket, but I'd not risk it, myself. The general rule of thumb with pork butt and such is about ½lb of uncooked, untrimmed meat per person. So a single 10lb butt would work for that get together.

But with brisket, you're trimming off a lot more than with pork butt, and it loses more percentage-wise when cooking (in my experience). Your yield when cooked and sliced will likely be about 50% of purchase weight, with pork but I've noticed more like 60%.

So, a pair of 13-15 lb briskets rather than a single 22-24lb monster.

Thanks #Dogfaced Ponysoldier,

I am a big fan of BBQ sides. We run it as a pot luck but I always do a big ole pan of smoked bbq beans. We also have potato salad, Mac & cheese or both, along with other salads and desserts.

I plan on keeping it simple dealing with the second packer and not cut it at all. After long rest, cool in fridge overnight. Portion, vacuum seal & into deep freeze.

I appreciate your detailed reply. Good info there.
Best regards!
JD

[Duanessmokedmeats]

If it fits in my Pit Barrel it is the right size...

[Spinaker]

Anywhere from 12-18 lbs. I feel like when they get bigger than that, you are just paying for more fat.