first smoked brisket tips and pointers please

[mart321]

noticed that my local tesco have started stocking brisket so i popped in today and got a piece to do tommorrow. it is only 2k so obviously not a full one. i have a weber kettle bbq at my disposal and i was planning on doing a low and slow cook over indirect charcoal using the minion method. i dont have a proper meat therm, just the therm on the kettle lid and some really cheap one from asda that you insert into the meat but doesnt seem accurate at all. how long should i be smoking???? i was going to add a dry rub before with sugar, dried garlic, onion, hot pepper, cumin etc, does this sound ok??? should i foil the meat??? any tips will be greatly appreciated, cheers


oh im also planning on doing some homemade burgers and buns. was gonna use braising steak do to so, what are ppls opinions on this???

[ConorD]

I work everything our in old currency but 2KG is 4.4lbs and at 1.5hrs per lb that is about 7hrs for low and slow (i.e. at roughly 225f).

I may be wrong but am not sure that you want to do the minion method on a kettle as this is really for smokers (i.e. a ring of unlit coals with a centre of lit coals). What you want is to off set the coals (I have used a brick in the past as a barrier - see pic below) and then control the air flow - i found this video useful http://www.youtube.com/watch?v=NaUUrc9rLmI. You control the heat with the bottom vent and leave the top one open.



In my humble opinion rubs always improve the taste (try adding some english mustard powder to beef rubs). I would also foil at the end (after 175f internal temp). again foiling is not for everyone but I like it as it collects the last of the juices and also means you can just take it off and rest before carving/pulling.

[mart321]

Cheers for the advice. I was gonna have coals on side and the meat on the other. Start with a chimney of lit with a chimney of unlit underneath. Thats the part of the minion i was gonna use.

[ConorD]

Cheers for the advice. I was gonna have coals on side and the meat on the other. Start with a chimney of lit with a chimney of unlit underneath. Thats the part of the minion i was gonna use.

The one thing that I found when trying this is the kettle was you need very little coal. I used heat beads and tried lighting about 10 of them and the setting them beside (and touching) about 15-20 unlit coals. Depends on the size of your kettle I guess.

[mart321]

I have the weber 57, so should be plenty of room. Not expecting any Texas bbq level of goodness but Ille see howbeit goes. How long and when should foil it. I also have some apple woodchips and jack Daniels woodchips which I was gonna add

[keith157]

As to burgers, I use chuck, mince it myself ONCE through the 5mm (large) plate your butcher should do this as a special for you at no extra cost, add whatever seasoning NOT SALT, usually garlic & onion powder and a touch of white pepper. I then mould the burgers (Lakelands mould) chill if using the next day or open freeze then bag in pairs when frozen. I've tried running it through the mincer again but find it lacks good texture. The burgers are around 5oz and we did 3Kgs last weekend ready for when the summer eventually gets here. As a rule I'll allow the burgers to drop (thaw) in the fridge overnight and cook from chilled. I find that allows them to develop a crust but still be moist - medium in the centre. As a preference I prefer cooking burgers on a flat-top rather than having grid marks if cooking to medium. Just personal choice
Buns, well if we're just having burgers we'll use conventional buns with onion, lettuce, sauces etc., etc.,. If as part of a bigger meal then we will cut the carbs a bit and use Warburton Thins or wraps, so you don't fill up as much.

[ConorD]

I also have some apple woodchips and jack Daniels woodchips which I was gonna add

you've probably seen this already but with chips I soak them then wrap them in foil as it allows them to smoke slowly. I found that this still doesn't last that long so had to swap out the bundles more then touching the coals.

[mart321]

Quick update, brisket was a success. It was really tender and Juicy. I think i was lucky as I didnt really check on it i just left it for 7 hours turning once. The temp was too high aswell but i was too busy to do much about it.

Planning on doing a beer can chicken this weekend. Done one once before and it was cooked nice all over but it seemed raw inside where my can of lager had been. Is there any way to avoid this ??

[ConorD]

you've got to get some pics up of the brisket, I love seeing other backyard BBQ. Did you make up a rub in the end?

On the chicken just get it to the right temp and make sure that you test the breast and the legs before taking it off - you are looking for 170ish (f).

You also want to steam the inside of the chicken not boil it so make sure that you only have a half full can of beer.

[D.D.]

I love brisket as simple as possible.
Just salt, pepper, a little coriander. bay leaves if you like.
let it chill for a day and smoke it for 6 up to 9 hours
depends on the weight.

mop it with a beer apple juice mix or with beef stock.

hope the link is ok
http://smokomotivebbq.blogspot.co.at/20 ... isket.html