British BBQ Society Forums

Your right I did mess up my chopping...! Noted for next time. Mind you guess if I do that it will be even more tender!!!

Should make a difference.

Looks awesomely cooked

Sorry folks - is the cutting against the grain a method for serving post smoke??
Brisket is on my list for the smoker - quite possibly never tried it so would be interested in the texture, flavour compared to steak etc.

Thanks.

It is yeah, you end up with more tender slices that way. Try pepper stout beef with a rolled brisket joint from Sainsburys, it's lovely stuff

^^ Is that a pre prepared/rub yetidave?
I fancy doing something different this weakend on the ol smoker (other half's birthday). Choice between ribs or brisket at the moment. I'll keep those pork loins in the freezer for another time.
I'll pop in Sainsburys over the next few days and take a look.
Cheers.

That pepper stout recipe looks and sounds amazing! Think I will try that this weekend

Got to say Essex brisket looks a lot moister than mine!

Herbiefish wrote:That pepper stout recipe looks and sounds amazing! Think I will try that this weekend

I am ashamed to say that I think I prefer it to pulled pork... Get a brisket joint, heavily coat in black pepper and some salt. Smoke for a few hours, transfer to a roasting dish and add onion, bell pepper, garlic, chillies, a can of Guinness (or any other dark beer) and some Worcestershire sauce. Cook til it falls apart. Et voila!

http://wolfepit.blogspot.co.uk/2009/10/ ... f.html?m=1

Doing my first brisket this weekend. This is giving me some ideas!