British BBQ Society Forums

After my sucess with the pork last weekend i thought i'd have a go with Brisket.

So i've trimmed all the fat off my brisket leaving the point attasched and given it a rub but no injections.


I'm using my stoker again to make sure i've got a constant 325f


The lid is showing 300f so 25f out isn't bad.


I've got it smoking away and i'm not going to foil it, just gonna cook straight up to my target and soo who it goes.

will update this later as my cook progresses.

So six & a half hours on the smoker and an hour to rest and i was ready to slice. (I'm struggling with Photobucket at the moment, but once I’ve got it working again I’ll put a picture up.)

So I’ll be honest, this is probably the worst brisket that I’ve ever cooked

But i learnt A LOT by doing this which I’ll share with you guys to save you making the same mistakes that i did.

The brisket that i was using was a bit small around 9lbs before i started trimming and the problem with the smaller briskets is that the flat tends to be a bit thin and uneven in thickness. This meant I’ve ended up with some bits over cooked verging on charred. Some bits undercooked & some bits good.

Also looking back I’d use a rub with less or no sugar, something like a season salt & pepper mix.

Finally i would use foil as it will not only protect the meat but also allow you to add moisture and also save the juices.

With cooking hot & fast the main think that i was worried about was ending up with something very dry but what i've found i can still get it to be nice and moist. I'll stick with it and will be trying this again very soon and will let you all know how i get on.

always worth a try, there must be a few tricks out there

Cheers for the post Ed xx

stick with it Ed. Through necessity I've had to cook a fair few hot and fast now and I reckon I've pretty much nailed it though it does take more attention than low'n'slow. Panning after 2 hours to retain your au jus helps a lot yet foiling whilst cooking I don't like at all and what's more I've been known to knock a 9lber out with a good ring and smoke flavour in under 5 hours.[pardon the phrasing]

Don't worry John, i'll be sticking with it, as i said i did learn a lot from doing this one and i think my next attempt will be much better.

I'm looking to learn to cook this way for a couple of reasons, one of them being that one of the comp's i want to do next year will require it, the other being that i'm fedup with getting no sleep on a saturday night if i want brisket on a Sunday.