British BBQ Society Forums

Thought I'd share my most recent experience of cooking brisket with my fellow bbq addicts..

Brisket was prepared with American mustard and then a mix of 'Butt Rub' and some soft brown sugar.

It then went in to the Weber Smokey Mountain (along with a chunk of oak and a small chuck of hickory) at about 11pm on Xmas day and then continued the cook for about 14 hours at 200-210F. I foiled it for the last 1.5-2 hours of the cook.
I left the pitmasteriq 110 connected overnight and used my magical Slap Yo Daddy Thermapen to determine tenderness as well as the final internal temperature (just over 200F in my case).

It was then removed, kept wrapped tightly foiled and allowed to rest for around 3 hours and then served with jacket potato, coleslaw, bbq baked beans and...eeeek. Salad. Aye, it were delicious and tender.

Meat porn:

Nom! Was it just the flat, no point?

ta for the pron

Aye, just the point. I had already spent too much Chrimbo £££s on turkey and pork!

Looks awesome! It's still a bit windy and wet for me to be firing mine up just yet.

Looks awesome, definitely going to bust my brisket cherry this year. What's a rough cost for a brisket (flat + point)?

Looks good

Smokey I did my first brisket last week, very happy with it. plenty of tips on here and I got mine from Costco, £22 for 5.5lb flat and point it was rolled but I just cut the string and unrolled it.

Thanks slatts!

I am thinking of trying out Costco as they seem to be mentioned a fair bit on here!

Cheers

Hi

Costco is good but as Swindon_Ed said they don't have much fat on them and dry out a bit quicker.
He also gave me some great advice which is on my post about my brisket which I followed and was very happy with my cook.

Would love to do one again but work is very quiet at the moment so no more Q'ing until working again.