Rolled Brisket Joint

Good old British Beef, you can't beat it! Of course Brisket is the American BBQ favorite but recipes for any cut are welcome here.

Rolled Brisket Joint

Postby Curlie028 » 19 Jun 2011, 07:33

Got a 2.44kg "rolled brisket joint" and plan to smoke it for the old man this Father's Day.

Do I cut the string off it and unroll or just smoke it rolled up?

Am I right to say, at that weight, it should take 8 hours, keeping the smoker at between 220 and 240?
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Re: Rolled Brisket Joint

Postby All Weather Griller » 19 Jun 2011, 07:52

Unroll it, rub it, smokit. Rolled it will not get an even exposure
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Re: Rolled Brisket Joint

Postby Curlie028 » 19 Jun 2011, 07:58

Unrolled it is then

Thanks
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Re: Rolled Brisket Joint

Postby Curlie028 » 19 Jun 2011, 09:50

When I unrolled the brisket it was in, best I can describe, two connected layers, one resting on the other.

Pondered cutting it in two but decided against that.

Image
Naked 2.44kg Brisket by carl.oakes, on Flickr

Image
Dressed in a Texas Rib by carl.oakes, on Flickr

Image
Charcoal & Chips set by carl.oakes, on Flickr

Put approx a chimney cold charcoal in the grate and poured on a chimney of lit.
Popped two handfuls of soaked oak chips in foil and punctured it 4 times on the top and set it on the hot coals.
Brisket has gone on at 10:30am and hoping to eat about 7pm this evening. I trust I have given myself enough time :?
Curlie028
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Re: Rolled Brisket Joint

Postby JEC » 19 Jun 2011, 16:41

How's your cook going, I'm feeling hungry!!
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Re: Rolled Brisket Joint

Postby Curlie028 » 19 Jun 2011, 17:05

Put 4 baby back ribs on about and hour and a half ago, using the rib rack No.3 bought me for Father's Day.

Just checked the brisket and it's internal temp is 66C which I believe is 150F. Think that may be a little on the cool side.

Have 10 coming for dinner at 7pm, so I'm fearing this could become my first fail. Have to remember when "I'm" doing the food, if it should take 7 hours to allow myself at least 8 and a half :oops:
Curlie028
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Re: Rolled Brisket Joint

Postby JEC » 19 Jun 2011, 17:13

We've all been there and understand your frustration. Definitely start earlier, one of the best things accessories you can get is a picnic cooler box, once the meat is done, wrap it in foil with a little apple juice, wrap that in a towel and pop it in the pre-warmed cooler box, it will be ok in there for a good 2 hours if not more.

Hope it all turns out ok for you.
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Re: Rolled Brisket Joint

Postby All Weather Griller » 19 Jun 2011, 17:26

Have you foiled?
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Re: Rolled Brisket Joint

Postby Curlie028 » 19 Jun 2011, 17:38

No, should I have?

Mind you I do have it in a foil tray.

Should I just over that with a sheet of foil?
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Re: Rolled Brisket Joint

Postby All Weather Griller » 19 Jun 2011, 17:59

I should have mentioned it this morning sorry. If you're cooking quicker I usually foil after about 4 hours, wrap tightly in foil, you can also add cherry coke, beer etc
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