British BBQ Society Forums

Food all done and gone :lol:

I ended up injecting the brisket and putting it in foil with beef stock towards the end of the cook, but i also added bacon to the top of the brisket, hoping that the fat of the bacon would almost substitute the lack of fat on the brisket. I would not advise that as it ...

When i cook brisket i like the fat cap to act as a heat barrier, but it's not essential, all i would do is foil the brisket a little earlier than you would for a full brisket, where it's a small piece and add some beef stock to the foil when wrapping it.

Will give that a go and post the results ...

Might do half burnt ends and half sliced put the burnt ends back in the smoker with some sauce and I've used some injection to hopefully add some moisture and added some bacon to the top to hopefully add a bit of fat, see how that goes I'll post a pic on Sunday see how it goes thanks

https://imageshack.com/i/nd60ozj

https://imageshack.com/i/ms5wvkj

Yesterday I ordered a brisket from my butchers, usually he gives me the full packer brisket, flat and point, but yesterday it looked very different than usual appearing to consist of only the flat, and most worrying of all VERY ...

Thanks for the great advise will give it a try asap

Just wondering if anyone would help me with a step by step brisket cook, things like selection, rub, injection all the way to when the pull it off, I've cooked pork, ribs and chick with great success but never a brisket and would really appreciate it.

Cheers jay