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Re: Second go at brisket
Posted: 23 Jul 2014, 20:13
by Matsuya
Interestingly the (Jamie Purviance) recipe calls for it to be barbecued in a tray until 160F then foiled. It came out okay - anyone try this?
Re: Second go at brisket
Posted: 25 Jul 2014, 11:11
by stretchie_
Nope but seen some guys on Triple D smoke them in trays, and then they have the juice in the bottom. Going to try this once I am happy with doing brisket the other way
Re: Second go at brisket
Posted: 28 Jul 2014, 16:13
by SteveK
Hi all,
Sorry to butt in on this thread, but I'm new to this forum and thought it would be the best place to ask for some advice.
I've been dabbling with smoking briskets over the past few months - I pick mine up from Smithfield for £4.50-£5.50/kg, that's for a whole brisket with the flat & point. They've turned out ok, but nothing like the brisket I've had over in the States. They just don't seem to have the marbling/fat that I'm looking for - probably down to the hormone injections the cattle are given in the US.
Would anyone here be able to advise about where I might be able to pick up a USDA brisket from in the UK (at a reasonable price!) as I'd be really keen to give it a go? An indicative costing would also be great.
Any help would be much appreciated, cheers!
Re: Second go at brisket
Posted: 29 Jul 2014, 09:41
by BRUN
Turner & George might have what your looking for