British BBQ Society Forums

Maybe a silly question, but hey ho...

I've just bought a bone in brisket (about 6 kg). I want to cook it like this, so...

Can I cook it the same way I'd normally cook a boned brisket?
Is there anything else I should take into consideration?
Would there be any benefits if I removed the bones?

Cheers,

John

you'll want to remove the bones as the brisket sits behind a layer of nasty conective tissue which won't break down and it'll also stopp you getting any smoke or rub into the meat.

Personally i'd remove the bones but still smoke them and them use them to make a smokey stock with.

Boil the bones for stock and use them to inject your next brisket.

Swindon_Ed wrote:you'll want to remove the bones as the brisket sits behind a layer of nasty conective tissue which won't break down and it'll also stopp you getting any smoke or rub into the meat.

Personally i'd remove the bones but still smoke them and them use them to make a smokey stock with.

Ed,

thank you for the advice and as much as your points make a 100% sense, the rapacious, caveman side of me took over and I opted to cook them 'bone in'. I couldn't resist the thought of tearing off a chunk of meat whilst holding one of those big fat bones.

I rubbed the brisket in a Wild Willy's Number One-derful Rub and left overnight. Injected with a Guiness and stock solution yesterday morning. On the OTP at 09.00 hrs with some applewood and oak and left to chug away for ten hrs with regular mops with a basic beer mop. It stalled at 168 for about 45 mins and then I foiled it till it reached 200. Let it rest whilst I seared some tuna (pescetarian guest) and Haloumi.

Served up slathered in sauce along side jacket potatoes, stuffed mushrooms, grilled seasoned tomatoes, corn on the cob, Haloumi and a French stick.

Although the meat wouldn't win any competitions, for my guests and I, it was absolutely wonderfully tasty and tender.
Needless to say my caveman desires were fulfilled...at least for now....

How many fills of charcoal on your Weber to get 10 hours?

keith157 wrote:How many fills of charcoal on your Weber to get 10 hours?

Started off with a quarter of a chimney lit and sat it next to a half a chimney of unlit.

Twice during the cook, I added about a third of unlit. Top and bottom vents were almost closed to keep the temp down.
By the way, the two times I had to add the lump, coincided with two hail storms. Mrs irish had a rye smile each time I flew in the back door like a drowned rat.

Rubbed..




One hour in...







Ready for foiling





Ready for tummy

3 bones I take it 1 for you, 1 for the Mrs and one used as a teether (unlees there are other progeney to eat it )

Looks terrible. Not.

Liking the caveman style.

Bloody hell - I'm making one of those! How difficult are they to source, and what is the ideal internal temperature to obtain?