What have I got?

[Verminskti]

Asked for 'Brisket Cap' was told okay. They asked
'Bone in?'
'Aye' says I.



This beast is what I got. looks to be fairly right the bit at the bottom is briskety and there's a sinewy layerseperating another bit with the grain the other way.

Covered in Salt, Pepper and a chipotle spice salt added. I guess it's all about 220F tommorow for hours. Any tips?

[Matsuya]

Any tips?

Eat it quickly before we all come round and eat it for you!

[JEC]

It looks like it's gone off, pack it up and send to me

[Verminskti]

Sure wouldn't want you brown bread in middle age JEC best follow matsuyas advice. 3.3kg at £4.50 a kilo. It's on and smoking though struggling to get a temp over 216F at the moment.

[JEC]

Sure wouldn't want you brown bread in middle age JEC best follow matsuyas advice. 3.3kg at £4.50 a kilo. It's on and smoking though struggling to get a temp over 216F at the moment.

Eh, like I keep telling my wife I'm not middle aged, that happens at 45 not 35!! Anymore of that and I'll send the boys around!

[Verminskti]

Well ye kna now you have more than 10 years left!

Well cooked to the stall at about 165f bones up, struggled with the wind so temps from 216F to 235F over 5 and a half hours. Then wrapped and moved to 195F, tested and it was a bit tough on the point so left till 203F and it was tender so pulled it and rested for maybe an hour.



As I went to get seconds


Not bad for the first brisket. I think I'll go without bones next time although it looks amazing especially pulling those bones clean but they add nothing to it in terms of flavour.