British BBQ Society Forums

First ever brisket trimmed, rubbed & on the grill Only one thing has me worried .... my brisket does not look to be the same shape as any on youtube hope it's not horse I got instead
anyway .... trimming for the 1st time was fun but I may have over trimmed it a bit as I got carried away ... it was fun
Don't really care what way it turns out as it's only a beginners test & my 3rd ever cook (beer can chicken & a gammon other tries)

Damn but it's not easy to not keep peeking

Good luck mate, hope it goes well!

Keep us updated along the way. Post up some pictures if you take any too!

Dont worry too much about the shape, the UK briskets don't look a lot like the American counterparts as theirs are much larger beasts than ours. Sure it'll be fine! Looking forward to hearing how it goes

Glad to hear that our briskets don't exactly match the USA ones, does that include all the holes I made in it with my trimming skills
I might or might not include pics as so far I'm a bit (a lot) embarrassed by the mess I made of it

Don't forget everyone starts somewhere .... 4 months ago I was just cremating all my food with direct heat lid off style

Thanks for the support
Cheers Stephen

Fizzy old chum,
Post your pictures and be damned! As you say we all have to start somewhere, and I personally remove my cranial apparel to a man that on cook 3 goes straight for the holy grail that is the brisket.

I think it shows testicular fortitude, and thus you should share your creatively butchered brisket with pride.

I guarantee you it will look better than some of the specimens I have had a hack at, get my butcher to do the deed now.

Hope you are in beefy goodness flavour territory
Cheers
Tiny

Got to echo Tiny - get the pics up here and take your applause.

Just looking to see if I have an account with a pic upload site ... nearly sure I have.

The pics will be worth a laugh if nothing else.

OK 4 pics in total in the correct order of play



IMG_2099 by Fi55y, on Flickr
This was the brisket pre me attacking it.



IMG_2107 by Fi55y, on Flickr
Trying out my new toy ... the 160ºF temp set for the beef was not being followed as I never changed it from the start.

I used ºF as most of the youtube vids talk that way

Then just as the brisket was finished and I had cut up the "Burnt Ends" or "Black Gold" and was taking them back out to roast for a while ......
DISASTER STRUCK


IMG_2109 by Fi55y, on Flickr

at least you can see the Kettle in the background

So at this stage only one thing to do ........


IMG_2110 by Fi55y, on Flickr
So it all ended better than I thought after 1 or 2 glasses

I have not even looked at the flat of the brisket as I was a bit upset
Hope this gives someone something to smile about ... it's a lesson for me to be more careful .... worst thing was that up until the spill I HAD NOT touched any booze

I wouldn't have let a little sliding down a wall and landing on a door mat stop me enjoying the burnt ends - but then I always thought that the 5sec rule doesn't apply to bbq.

I had thought about that ... but was a bit cross with myself and had them in the bin before I thought otherwise
Still, the binmen don't come until Thursday morning ... still plenty of time to change my mind

just tried a bit of the flat ..... it's a bit dry ... still tasty though but very chewy.
Any thoughts on my mistakes on the subject are more than welcome ..... I know it might take a while for you to type them all out but I had fun ... does that count for anything