Just me and the missus around at the moment, fancy giving one a go as ive never done it, however everything ive seen about it is a huge cut of meat.
Can it be done well on a smaller cut, if so what do I want to be asking my butcher for?
Ta
need some brisket advice
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Banjo
- Got Wood!
- Posts: 90
- Joined: 25 Jul 2010, 18:40
- First Name: Frank
- Location: Worcester/Gloucester border
Re: need some brisket advice
I ccoked a brisket last week for just me and my wife. It was a small joint about 3lbs in weight bought from Morrisons.
It was boned and rolled, so I cut the strings and opened it out, gave it a rub and left it overnight.
Cooked it the next day for 5 hours at around 260 (cant control the temp very well on my ECB, so it cooks at whatever temp it feels like!) and it was delicious.
Being a newbie, I probably went about it all wrong....but I have to say it was really very nice. My wife preferred it to the pork I cooked at the same time.
And there was some left to have cold on sandwiches the next day
It was boned and rolled, so I cut the strings and opened it out, gave it a rub and left it overnight.
Cooked it the next day for 5 hours at around 260 (cant control the temp very well on my ECB, so it cooks at whatever temp it feels like!) and it was delicious.
Being a newbie, I probably went about it all wrong....but I have to say it was really very nice. My wife preferred it to the pork I cooked at the same time.
And there was some left to have cold on sandwiches the next day
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Mike_P_in_Tucson
Re: need some brisket advice
Ozza,
If you want a smaller piec of brisket, ask for either the point or the flat. The flat is usually sliced and the point is great pulled with burnt ends. If you look at a whole brisket, you will see where there is a layer of fat separating the point and flat. The point is the thicker part.
If you want a smaller piec of brisket, ask for either the point or the flat. The flat is usually sliced and the point is great pulled with burnt ends. If you look at a whole brisket, you will see where there is a layer of fat separating the point and flat. The point is the thicker part.