British BBQ Society Forums

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 remove as much of that hard fat as possible prior to cooking but wasnt sure about the ribs.

[img=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0673_zpsuyoemd7d.jpg[/img]

[IMG=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0672_zpsaonup9dj.jpg[/IMG]

[IMG=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0671_zpslgu1jz63.jpg[/IMG]

[IMG=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0670_zpsgjbr5bfz.jpg[/IMG]

Sorry if I have posted pics incorrectly, still learning ow to work these forums

Thanks Michael

I'm not an expert but I suspect those ribs would be from the short plate?? Have look here.... http://amazingribs.com/recipes/beef/zen ... _cuts.html

In any event, I would remove the ribs and once worked out which ribs they are would cook separately.

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.

Perhaps leave a 1cm layer of fat when you cut the ribs off and then cook that side up so the fat renders downwards?

Think I'd leave the ribs on as they might help protect the meat from dryjng out.

IIRC the short plate is above the brisket?

Looks like you have the point end to me with that big wedge of fat. Hard to tell though.
Shame about the fat cap. Did he cut it himself? Ask him to leave it on next time if he did.

Be interesting to hear how it goes.

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

Every day's a school day

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

Looking good

Great job! looks really good. Making me bloody hungry and I've only just had lunch! Lol.