British BBQ Society Forums

Has anyone ordered a Brisket from http://www.mpmsmeats.co.uk, Im wanting to know what the cut is like if so?

Thanks guys. I have a tad left which i wish i bought to work with me today

At Easter I have decided that am going to cook a Suckling Pig on a mixture of the BGE for the initial crackling stage and then move it to the WSM for the smoke

It and it came out pretty well. 20 hour cook starting last night at 9pm, wrapping in Kraft paper after around 6/7 hours and then pulling off at 5pm today once it wobbled and hit 200F. One thing i would change next time is to use a tad more salt but over it came out good

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Thanks all, I was chatting to a guy in Instagram who cooked 2 big Bone in Briskets, he said I should leave them in as it helped with the tenderness. Looking forward to getting this on the go tomorrow night now and feasting on Saturday. I will update you all with my progress.....good or bad

I'll give that a shot, if they are unuseable I can make some sort of stock with them im sure.

My only concern is the lack of fat on the top of the brisket.

Hi All,

My butcher just gave me this 12lb piece of meat at a good price which i plan to smoke this weekend. Its the Brisket but it has 4 ribs still in and has a bit of the fat cap removed, but I'm still intrigued to try and cook this low and slow.

Do you think its worth the hassle? I plan to ...

I think I learned my first lesson here, hopefully the cook I'm doing this weekend will run as smoothly as the Christmas brisket I smoked.

Hey Guys

I'm still pretty new to smoking and today I had a bit of a nightmare smoking a small Brisket on my new WSM.

I have cooked a 12.5lb Brisket successfully on my BGE and it came out perfect. This weekend my wife bought A tiny 1.5kg rolled brisket from our local butchers which I decided to ...

I think I paid around £14.99 for 7kg, I'm gonna give it a shot today but I have read mixed reviews. Once I'm done smoking I'm going to grill some steaks.

Hey Guys,

Tomorrow I'm going to have a smoke and I'm going to be using Quebracho lump charcoal, does anyone have any experience cooking low and slow with this type of lump?

Thanks

Michael