British BBQ Society Forums

Looking forward to doing my first brisket this weekend. I've heard that keeping it simple with regards to rubs is the way to go? Also no salt in the rub due to the lengthy smoking time?

Gonna order a leave in thermometer tomorrow. Sould I be aiming for 190°? What would you serve with it?

My butcher has given me his mobile number as he'd like to come and see the grill in action as he fancies one himself after hearing me talk about it. He does me very good prices on meat and his produce is great. It may pay to invite him for some grub:-)

I wouldn't agree with the salt point, I'm sure Joker Smoker (sh1t hot brisket cook) will concur with me on that.

For briskie I'd suggest to slather it lightly with worcestershire sauce, sprinkle a light coating of onion granules and let it rest for 15 mins.

Then just malden and cracked black pepper, maybe a light sprinkle of chipotle and even a very light sprinkle of Demerara sugar if you're so inclined.

Briskets love salt, it's sugars you want to be careful with as using the wrong types can burn over such a long cook.

Also aim for 200f and when slicing make sure you cut against the grain, it will make for better eating.

All sounds good. Can't wait to taste it. Should be great. Thanks for the tips.

To elaborate on Ed's temperature point 200 is likely going to be about right. But if you cook it particularly low it may be done at 190 if you cook it hotter (over 270) it may need to go as high as 210. It's done when you can slide a probe in and it feels like it's going in to room temperature butter. A little resistance but not much.

Also take your point off and cook for a few more hours if you want great burnt ends.

Cheers for the tips. Just prepping the brisket for an overnight smoke. 10 hour smoke and medium heat until around 190-200. Would you guys wrap it in foil after the smoking or leave it unwrapped? Any mop sauces or anything or just let it do it's thing?

A Newbie, so can't offer advice but best of luck tonight.
Would love to see some before and after pics and hear a blow by blow of how things go.
My next big challenge in my smoker journey, so warts 'n' will help me.
Again, good luck!

Taken some before photos. Won't get anymore till the morning as I'm gonna go to bed and leave it running. It'll be like Christmas in the morning waking early to lift the lid on the grill and see what we've got!

What news that brisket cr?

Well here is a before shot as it went on the grill and then there's another of what it's looking like this morning. Ramped up the heat to medium now and going to leave it a while until internal temp increases then will wrap in foil for last couple of hours or so.





Hope it's edible as i've invited a load of folk around due to the gorgeous weather!