British BBQ Society Forums

So the Brisket day came at last ..

Took delivery of a +3kg point and flat from Tuner and George on Friday, was very happy with the quality of meat.
Didn't require much trimming, I just removed any hard fat trying to leave 1/4 inch as recommended in many places.

Made up a quick rub of Black Pepper ...

Hi

[color=#00BF00]I didn't split my cuts but I wrapped the brisket at the stall, pulled it 203 deg f and let it sit in foil and towels in a cooler for three hours. It was fantastic. I did burnt ends the next night which were great, although I did have to drink about three pints of water in the ...

essexsmoker wrote:Novo, handy info about flat and point from TG. Might have to order a point. Ta.

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No worries mate, never ordered from them but have seen good reviews from those who have.


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Morning
First up, I want to say that I have never done a full brisket, only a rolled joint.
But I will have a bash at answering based on general cooking knowledge, and hopefully someone will be along to either confirm or tell me I'm an idiot!

1) I want to carve the flat and make burnt ends with ...

Evening,

I've done a few chickens now on my WSM and even a joint of beef (which came out beautiful). I'm going to have a bash at some Low and Slow beef brisket.

I've done my fair share of reading up and I'm feeling ready to give this challenge a go.

There are a few points I was hoping people ...

Whats the idea behind a foil tray with some water in it, keeping moisture in the air?

Just a cleaner way of introducing water into the cookspace really. I don't usually bother with water on the WSM, I sometimes add water when roasting on my mastertouch but only a small amount in the drip pan ...

I'm planning on having another go this weekend. Mrs has already warned me that not all meals are to be cooked in smoker.
Ignoring that

Going to do a Cherry Wood smoked chicken and going to attempt a joint of beef too.

I was going to make a rub for the beef with some Salt, Pepper and maybe some ...

derekmiller wrote:

Novo wrote:My replies seem to be taking a couple of days to be approved .. are all posts moderated?

Only the first 5, we need to be sure you are real!!!
Derek

ah! Ok that makes seams.
Thanks for responding.

TakingtheBrisket wrote:Dont put water in the pan just wrap it with foil

Thanks, I finally worked it out

My replies seem to be taking a couple of days to be approved .. are all posts moderated?

Thanks sleepybones,

I finally worked it out, I had the water bowl filled 3/4 full and this was keeping the temp down.
As soon as I emptied it and left it dry the temp shot up to 175c

I ran it empty a couple of times to season it and have since used it to cook some chickens, which came out ...