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....