British BBQ Society Forums

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

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

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.