British BBQ Society Forums

That's £2 well spent, nice work

Been reading about the smaller supermarket bought brisket this morning and it would seem the trick to avoiding it drying out a little is to cook it in one of those foil trays, with a layer of fatty bacon on top.
Get the bacon bit but some of the guys here will, I'm sure, enlighten us why the tray helps. Perhaps as simple as it means the brisket sits in it's own juices while smoking.
Damned good first shot though and my other big learning this last week is your better lessons are you mistakes.

I use tray for small cuts and it works. To an extent, there is a danger it could go mushy. On the bacon front it works with chicken. If you're not fussed about the smoke ring and to be fair it is mainly talked about for presentation but is an indication of smoke penetration then it can't harm to try it on a briskie.

Would you photoblog it for us?

We have used supermarket brisket for practice before too and it is ok - but I agree with John (Joker), you do get much better results with the bigger cuts. the hardest thing we find with brisket is keeping it moist - but we are working on that one

You guys....

You got me wanting brisket so I picked this baby up today, ready to cook tomorrow...


A shade under 16lbs with not too much trimming required...


Nice thick flat and a lovely big point for burnt ends


Gave it a "Friday night trim" ie after a few beers and not as careful as I would for competition. But hey, it's for me to eat so it doesn't need to look pretty (plus it's already got a big old packer slash in it anyway) For those unfamiliar with brisket, I'd lopped the point off in the third picture, I'll cook that separately and for longer than the flat.

Should be good.

Hope you're going to share your cook and your results via pictures and lots of tips...I really want to get me some brisket!

I'm just about to slice up the flat in 5 minutes time. I ended up doing it on the Traeger because of the weather and the fact I was busy today. Looked good when it came off the cooker.

Here it is when it went on and just before it was foiled...


Not the point has been seperated but placed on top of the thinnest part of the flat.

And here it is just before I foiled it

Sounds like you think using the Tregger is cheating there Steve Brisket looks good though, hope you enjoyed eating it