I'm attempting my first full brisket cook, an overnight job, so should be an interesting one. Cooking for people arriving about 1pm tomorrow.
However, I picked up the brisket today, and I'm a bit confused.. it doesn't look much like the ones I've seen on TV/Youtube, and I don't really know where the point is!
You don't really get briskets in the UK like you see on TV/youtube. You will see a lot of similar posts on here around the way in which our cows are reared without the use of steroids so you just don't get the same definition of Flat and Point. The majority of what you get is the flat.
Don't worry about cutting off the point just trim down the fat a bit and get smoking.
As Conor mentioned a light trim of the fat and put it in the smoker, it looks like the flat has been cut short ie missing the end but looks like the top part in one pic is the point
I'm very nervous! The webers temp has been all over the place during the night, never seen it so twitchy or consume as much fuel! 5kg brisket and 2kg pork shoulder on though, most meat I've ever cooked!
Does anyone have any clues as to why, the temp on the bbq is dropping even though the vents are fully open and there's plenty of fuel?? Very confused!!
Pork is done a little early.. so is there such a thing as too rested? says to rest it for an hour, but guests aren't arriving until 1pm.. is this going to ruin the pork? It's wrapped and in a cool box.
Thanks for the advice chaps.. bit o' panic setting in!
