U.K. Brisket

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U.K. Brisket

Postby LiamFisher » 13 Aug 2017, 16:30

I'm looking for some help on smoking a U.K.brisket. I'm struggling to keep the flat moist due to the lack of fat. The point is turning out great. I'm cooking a 4kg joint, cut from the point end. Smoking at around 120c (250 f) for about 9 hours. Any advice?
Cheers,
Liam
LiamFisher
Still Raw Inside
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Joined: 13 Aug 2017, 12:46

Re: U.K. Brisket

Postby Alan68 » 13 Jan 2018, 10:48

Liam
Try and have read of some of the cooks on this site, lots of advice,
https://tvwbb.com/forumdisplay.php?94-Beef-Recipes

Hope it helps
Alan
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Joined: 23 Dec 2017, 13:48
Location: Fife


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