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
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- by LiamFisher
- 13 Aug 2017, 16:30
- Forum: Low 'n' Slow (Smoking)
- Topic: U.K. Brisket
- Replies: 2
- Views: 36835
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