Rolled Brisket?

[Stewpot]

Hi Team,

Called up my local butcher today asking if he had any brisket in....30 secs later and I've bought a 4kg lump of the stuff which I'm picking up tomorrow morning. Now, I haven't seen it but I trust him enough and he tells me its rolled.

So my question is: why is it rolled and will it smoke/slow cook in the ProQ while rolled up?

Cheers

Stew

[aris]

Unroll it.

[Tiny]

Stew,
The traditional rolled brisket is an roasting joint, the theory being that as the fat renders it oozes through the meat. but if slow smoking you need to unroll it as Aris suggests if you have a good relationship with your butcher ask for the next one to be left flat.

It is a tricky cut to get spot on but if you do it is the very thing indeed, good luck Sir,
Cheers
Tiny

[slatts]

Hi


Ive only done 3-4 briskets and i brought mine from Costco which was rolled from what i remember.
Just cut any string if there is any, lay out flat and hope theres some point on it.
Burnt ends are amazing, i had quite a few and ate them all myself, i did ask on here how to reheat them to share later on but was told they're the chefs bonus and not to share

Good luck with it, its lovely when done right. I messed my first one up but it was edible and i learnt a lot from that first one.

All the best
Slatts

[Stewpot]

LOL, I've bottled it....

I'm cutting the brisket in two. Half on the smoker first thing tomorrow morning and the other half in the over a little later on. Piccies to follow.

Cheers

Stew

[slatts]

Hi

Somebody on here told me to smoke the brisket for 6hrs then foil it until internal temp hits 195-200 and you shouldnt go to wrong.
Our briskets don't have much of a fatcap on them so there's a risk of them drying out hence the foiling. I foiled mine with a beef stock cube with some dry rub mixed in, i only used half the water recommended for the stock cube to get a thicker liquid.

I was gutted my first one didn't go to plan but i was still told it was nice eating, sometimes I think we put to much pressure on ourselves to get it perfect every time.
It's all learning and hopefully we get better with every smoke.

Good luck with whatever you do today

[BraaiMeesterWannabe]

The butcher sometimes adds some fat before he rolls it. When I got one like that I tucked some of it under the bit of point that had been left on. Point was amazing