Costco Brisket

[slatts]

Hi All

The wife has decided to invite a few of her family over for new years day dinner and asked if I could do some beef.
Ive just been to Costco and got a 2.5kg rolled brisket, going to unroll it and smoke it but some questions please..

Ive searched on here and now understand that we don't get the fat cap like in America and all the youtube videos so would you inject it and then dry rub it? (I have some beef dry rub from Toby to try)

Would smoking it without injecting be to dry without a fat cap and would it have to be foiled with some liquid, beer or stock?

Obviously don't want to stuff it up but there is other meats being cooked by others so the pressure isn't to bad will be putting it on tonight so timing isn't an issue. Would it be better to not foil it as ive got the time to get through any stall?

Lastly is it better to slice it up then put it in the fridge and heat up or keep it whole and heat up the next day, how would you reheat sliced or whole.

I have watched loads of youtube vids and searched on here but could only see reheating slices a couple at a time with cheese as the grease from the cheese moistens the beef if I remember right. All the youtube videos are American and have all got fatcaps.

Many thanks and I know only experience of actually doing it will teach me as my smoker may be different to yours but any info is helpful.

Slatts

PS, it'll be cooked on a Pro Q Frontier

[slatts]

Hope the photos can be seen

[Swindon_Ed]

These little bits of brisket have a tendency to dry up, so i would cook it for 6 hours @ 250f and then foil it with some beef stock/beer and then cook till tender. When cooking brisket you don't want any resistance when probing, if you're unsure about this point, take it to 202f and it should be tender enough for home eating.

Finally, i would slice the brisket after it's done and rested and then chill it and reheat it in some beef stock, as i find this allows the meat to absorb some additional moisture.

[slatts]

Thank you Ed

Just what I was after

I think i'll inject it a bit and stick it on at midnight then get up at 6am to foil it with stock and give it as long as it needs to get tender or 202f.

Thanks for the advice

Slatts

[slatts]

Finished Brisket, burnt ends are on the smoker but overall very happy with my first brisket.

Will have to see how it reheats tomorrow and what everybody thinks, its not a massive one so only 20 slices but enough considering there will be chicken and pork aswell.