British BBQ Society Forums

bought 1.5kg of brisket today for £10, its my first brisket and its quite thin (afraid its going to dry out).....would I need to inject it or just let it cook as natural?

If you're cooking a small piece of brisket I would recommend injecting it and also foiling it once it hits 160f internal and adding a bit of beer or beef broth to keep it moist.

If you don't have a meat injector or don't want to use it you can always put strips of fatty bacon on top to keep the meat moist, I've done it and it worked well especially when used with a wet marinade rather than just a dry rub

Post a photo of it and we'll all have a better idea of what's needed, I'd say go with a wet rub and some basting if you're worried.

No photos, time was short, but it turns out brisket isn't my thing. to be honest I thought there's not alot of flavour from that piece of meat, would rather slow cook some silverside.....maybe it's because I had a thinish brisket

I thought Brisket was the holy grail of slow and low and smoking?!? It's definitely something I'm going to try and probably something you should try again, with a better piece of meat?

I keep watching Man vs Food and they have all this lovely pastrami and salt beef(corned beef in the US) in huge sandwiches with cheese, saurkraut and sauce....now where is the licking lips smilie?

If you like Man V's Food then check out 'diners drive ins and dives'

brisket is BBQ. BBQ is brisket.the rest is just to eat while you're waiting. can't cook brisket? can't BBQ. End of!

joker smoker wrote:brisket is BBQ. BBQ is brisket.the rest is just to eat while you're waiting. can't cook brisket? can't BBQ. End of!

Harsh John I personally don't really like the taste of Brisket, but again that may just be the way we cook it - sometimes i love the look of it but when I eat it......... Give me pork anyday Saying that though we must do something right to come 6th in Brisket

most folk out there cover their meat with that sweet sticky muck from kansas city and call it BBQ.Even I gots to do it to my ribs at competitions. spose its different strokes for different folk but I like beef, salt, pepper and smoke!