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It was just a whole brisket from my local butcher, he trimmed the fat and silver skin for me. not much if any marbling but apparently you don't want that for the High heat method.

£60 for 6kg but bear in mind it was trimmed so no wastage, fed 15 people with plenty left over (above pic was Mrs Munky ...

Hi All,

Just a quick note to say I tried the High Heat method on a 6KG brisket at the weekend - It came out lovely!

Injected the night before with some beef broth. Lathered with mustard then a dry rub 30 mins before going on.

Brisket on just after the minion start with the wood on top of the lit ...

Mine is exactly the same.

Well we have lift off.

1.6kg of Braising Steak/Chuck

Rub (Made a big batch):

Salt - 200g
Soft Brown Sugar - 70g
Mustard Powder - 25g
Smoked Paprika -25g
Black Pepper - 25g

Braising/BBQ Sauce:

Ketchup - 250ml
Water - 150ml
Soft Brown Sugar - 60g
Finely Chopped Onion - 1/2
Cider Vinegar - 3 ...

Thanks guys

I'll let you know how I get on

Keep it rolled or unroll - I ask because I did a small brisket at the weekend and it was a bit on the dry side. My bad for not wrapping soon enough though methinks.

JT

Hi Guys,

Newbie question time.

What joints would be good for pulled beef? I read chuck joint over in the states but is this something my butcher or supermarket could provide? Or would another joint do?

Any recipes also appreciated

Thanks in advance

JT

Was a bit on the dry side but edible.

I think I left it too long before wrapping and didn't add in any stock when wrapping.

Ho hum - it's edible and tastes great, all part of the learning experience.

JT

Hi All,

A quick post to say hi and what a great forum you have here

I have recently purchased a WSM 47 and have my first small piece of brisket on beast at the moment, nice 3.5lb bit with a decent piece of point (got lucky)

Rubbed, 230ish until it stalled at 150 then wrapped (about 3.5 hours in ...