So, I ordered a brisket from Snake River Farms, and the damn thing is too big for my classic Joe II. I have the option of taking it to my dad’s house and smoking it there on his pellet smoker, but are there any other recommendations here? I’d feel pretty bad about trimming this thing down to where it can fit on the Joe.
by StevieOnRails
11 Comments
put wood chunks under it to prop up in the middle which will make the ends fit and also provide a means for the fat to run off easily.
I wrapped a brick in aluminum foil one time when I had this issue. Worked great.
Most briskets like this. When trim fat it creates more space. Also bending it to fit. Brick idea is nice.
Looks pretty close. Once you trim it should be good. If not prop it on something for part of the cook until it does shrink down enough. Don’t disrespect that piece of meat by using a pellet smoker.
I had the same problem, to fit it in the fridge I flopped mine over a rib rack when I put it in the fridge for 24 hour dry brine, when I then rubbed it I kind of pushed it into itself and it sat snug inside!
Time for a Big”ger” Joe!
Flex it some, like a dome shape. To get it in there. It’ll shrink some as it cooks and be fine
Nah. I just had something very similar. After you trim the fat and do a dry brine in fridge overnight, when it’s time to put it on just like….. squeeze it in. It’ll fit, it’s close enough. Just did this. Trust me. Worst case, cut off an inch or whatever to fit. All good brother.
The one time I had this issue I used my rib rack underneath and after a few hours cooking it shrunk enough to finish the cook flat on the grill.
Prime or Wagyu? All of excellent choices from SRF.
I use a rib rack for this. It will shrink enough during the cook that you will be able to remove it eventually if you want.