British BBQ Society Forums

Hi again Forum

Today we smoked an 8 pound brisket (point end)--left 1/4 inch fat cap
10:30 am put the meat on the smoker fat side up until it reached 170F
6:30 pm foiled it until it reached 185F
7:30 resting time, still in foil
8:45 dinnertime

We kept the grate temperature at 225F throughout

Came out nice and tender but it wasn't moist enough. I was concerned that it was too lean -- I've used brisket a lot for pot roasting and this one did not appear to have enough fat running through it. We didn't bother with injecting it; just used a rub.

Would love to know where you all go for your brisket... pls can you recommend a butcher or other supplier..thanks

Alice and Kelvin

Hi Alice,

I tend to get mine direct from the Farmer, I pick my beast two weeks before slaughter and collect 5 weeks after.

I suppose it depends in your location, my butcher is www.banksbeef.com

I do tend to inject and If its lean I would put about a half 330ml can of cherry coke in the foil. The resting period is important too. Also for BBQ I tend to cook it to a higher temp.

Still, it's your first brisket and it looked pretty nice too.

Beerz Adie

Thanks Adie...appreciate your comments.

How high do you cook to before you foil and then how high with the foil.

Thanks Alice

The 170 before foilings is about right. I would keep it on until it reaches 200, then wrap it (I just use foil and either several layers of newspaper or towels). I pull the point and slice the flat.