British BBQ Society Forums

What should I pan for? Never done one. I'm reading 90 minutes per pound on the interwebs - so 18 hours? Sounds a bit OTT!

What temp' will you be cooking at?

Will you be foiling it at any time during the cook?

I suspect between 225 and 250. As for foiling - never done a brisket, so I'm open to anything really. Are here any disadvantages?

Some people will say that you lose some of the bark but personally i prefer the softer exterior to the meat and better moisture in the meat instead of cooking with out it.

Personally i'd recommend cooking the brisket for 7-8 hours, wrapping it in foil with some beef stock or some beer and then cooking it for another 2 hrs and then start testing for tenderness.

So a minimum of 12 hours. Probably more I don't suppose for practical purposes it matters if you finish in the oven if foiled? I suppose no burnt ends if foiled either?

For your first one dont try to over complicate things, go with an easy cook and dont put the pressure on yourself you will probably be in a position to enjoy the results if you havent tried to be too clever. Keep it simple, Eds got it right with timescale and foiling, I always do and indeed finish it in the oven if you need to.