Ok - so I've worked up to doing one of these. Read loads of reviews / recipes etc etc But the real way to learn is to get on and do I guess. So, I bought a chicken as well to do beer can chicken in case this didn't work!!!!
The butcher was awesome - he got a whole brisket for me & said I could have what I wanted from it. The packers had already separated the flat from the point - which I was going to do anyway - so no biggy. I took about a third of the flat & a third of the point (to do burnt ends). If there is any left over I am going to vacuum pack some & take it in for him to try as he was interested in it. Uncooked, it weighed 2.7kg (near enough 6lbs) - not sure if that is small, big or what. But looks like a lot of meat!
The half brisket was injected with beef stock - about a pint of it went in fairly easily. I just used an Oxo stock cube & water given that when diluted & not reduced they are not too salty.
Then it was covered in French's Mild mustard (all sides) and then on the fat cap it was given a liberal dump of freshly cracked pepper & rock salt as well as some finely chopped fresh rosemary & thyme.
Wrapped each bit in cling-film & popped into the fridge over night.
Onto the Kamado Joe this morning at 8am-ish - assuming somewhere between 6 & 9 hours to cook. I've put the meat probe into the smaller point - when this reaches temperature, I'll pull that off the grill, rest it, chop it & cover with sauce. Then the flat will continue to cook and when that is done it'll come off & the cubed point will go back on for the burnt ends.
Ive used three decent sized pieces of oak around the outside of the coals to hopefully give some good smokiness to it also.
Fingers crossed....
The raw meat:
Injected & rubbed - marinading in the fridge: