What’s the perfect size brisket to smoke?

[Skinsfan1311]

Whatever I can jam into my smoker....usually between 15 & 18lbs, before trimming.

[realdocBBQ]

I've always wanted to do one of those mammoth 22-24 lb briskets I see once in a while. But, as others have said, with the really large ones, it always seems like they have a MASSIVE amount of fat I'd be trimming off, and I wonder if I'm really going to end up with a much bigger piece of meat in the end?

Also, one thing I've noticed about a bunch of the very large briskets I've seen at Costco the last year - they usually have a big old hunk of another muscle hanging off the top of the point. It's not point, it's something else they didn't remove in the butchering process. I haven't bothered buying one like this, as I don't know how this piece will cook up in comparison to the point. Will it end up drying out and be waste? If so, there's no reason to buy it, but if I trim it off, I could add it into my grind, now that I'm doing sausage and such. Just not sure I want to do this yet. I probably will try it at some point, though.

<edit> If I could still get brisket for $2.99 a pound or something, I wouldn't be bothered by it. Even at $4.29-4.79/lb for Prime, it's still cheaper than most ground beef, but...

[jfmorris]

I am going to jump in there with Spinaker, as he said what I thought before I scrolled down and saw his response. 12 to 18 pound full packers are what I like to smoke. Any smaller and it's usually too thin, and the flat dries out. I've done 20 pounders, but prefer them a little smaller with less trim.

[JoeSousa]

I usually try to find 15 pounders. They seem to be the most consistent and from my experience yield the best final product.

This past weekend I had to cook briskets for a large group and Costco only had 20+ pounders so I grabbed the two best looking ones. Wasn't a fan overall. Tons of fat to trim and the fat between the point and flat was quite thick compared to the ones I normally try to cook. So in the future I will do what I can to avoid briskets that large. There will surely be times where larger ones are all that are available but I will do what I can to get smaller ones, even if I have to buy them a month ahead of time.

[mrteddyprincess]

I don't go by weight. I go by thickness of the flat. I hate thin flats. I want a thick flat and it can be 12 or 21 lbs. The big ones I just celebrate that I get to render more tallow. But on average my briskets are 16-18 lbs pre-trimmed.

Brian

[jjdbike]

I don't go by weight. I go by thickness of the flat. I hate thin flats. I want a thick flat and it can be 12 or 21 lbs. The big ones I just celebrate that I get to render more tallow. But on average my briskets are 16-18 lbs pre-trimmed.

Brian

Thanks brother,
I like it. I just grabbed 2 packers. Prime Angus at 16 & 17 lbs. Well marbled & thick flat, relatively flexible.
When I arrived home I left in their original cryovac bag and double sealed it in a second HD vacuum pack bag .
Will wet age it in my fridge. The freeze till it time to smoke.
Best Regards.
JD

[bbqLuv]

I don't look at the weight of a brisket. I look for quality.
See the following video on picking a brisket.
And there are many other videos on the internet.
Bing Videos

[briano52]

Like some have mentioned, I am not so fixated on starting size. Trimming has a lot to do with how things end up cooking. Even more important, I try to get a brisket with a flat as thick as possible. In competition, the flat usually doesn't get used. But at my house, we eat everything. (wings, necks, tail bones, marrow, offal, chicken feet etc.) The flat is no exception, we eat that too. So, to get a good flat that will stay moist after a long cook, I like to find a brisket with a thick flat to start with. The point will have enough fat, even after trimming, and enough meat, to stay moist in most every brisket. But the flat is dicier if you don't start out big.

[jjdbike]

Like some have mentioned, I am not so fixated on starting size. Trimming has a lot to do with how things end up cooking. Even more important, I try to get a brisket with a flat as thick as possible. In competition, the flat usually doesn't get used. But at my house, we eat everything. (wings, necks, tail bones, marrow, offal, chicken feet etc.) The flat is no exception, we that too. So, to get a good flat that will stay moist after a long cook, I like to find a brisket with a thick flat to start with. The point will have enough fat, even after trimming, and enough meat, to stay moist in most every brisket. But the flat is dicier if you don't start out big.

Thanks briano,
I see your point. I agree about the flat & point. I also respect your position on not wasting food.
Best regards,
JD

[jlazar]

I agree with all the comments concerning the attributes of a brisket. Quality, amount of fat, thickness of flat, cooker used, etc. Given the parameter that all other things are equal, I try to find a 14-16 pounder that has the best combination of attributes.