British BBQ Society Forums

I did have to lift the lid and fill the hopper up with pellets just before I went to bed and when I got up this morning I had to fill the hopper up again, a bit of a chore but I powered through........
Cheers
Tiny

Might as well just turned the oven on Tiny...!

Hi

The sugar can caramelise too much and taste burnt so be careful with that. I just use S & P and either Worcestershire sauce or Franks mustard as an adhesive for the S & P. UK briskets do have small points you are never going to get the same as Franklins here.

I'm with Tiny! Filled the hopper and snuggled up to my remote control plus teddy bear in my spider man PJ's and 8 hrs later bit of a top up on the pellets and everything hunky dorey!

Well I guess staying up all night is a young man's game, maybe in a few years I'll look at a pellet smoker...!

I got some USDA briskets from Tom Hixson, point was big, incredible flavour, which I rarely find in English briskets, something to do with finishing cattle off on grain I'd guess.

The brisket I had was Australian brisket from Tom hixson.


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Yep American beef does have a different more beefy taste. Not tried the Aussie stuff but I have a Aussie silverside I am going to try. It was from Makro at £5,96 a kilo

Tom Hixson had 15% off their USDA brisket when I last ordered from them, it definitely has a greater depth of flavour than British or the Australian.

That brisket is so expensive though. I think from now on when I spend that kind of money on packer briskets I'll have to cut them down into 3 as otherwise it just gets frozen then reheated


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One brisket generally feeds about 15 depending on your cutting skills, which isn't too bad price wise. I've tried cutting briskets down before and found that they don't cook as well. Brisket fajitas the next day are a winner as well for leftovers!

How do you go about reheating the meat? Microwave dries it out - whereas pulled pork I think microwaved then BBQ sauce is amazing


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