British BBQ Society Forums

i woke up this morning to a gorgeous day ,





a fine day to have a go at my first brisket .

the brisket was injected and rubbed with a mix of magic stuff the wife chucked together last night





it was chucked on the bbq



where it sat for about 4 hours , the probe read 150 so it was taken off wrapped and broth added and put back on untill it reaches 195/200, or the wife says its done lol

pre wrapping



fingers crossed all is going well atm ,

Good luck!

after sitting there wrapped for another 3.5 hrs the temp slowly rose to 200 where it was taken off for a sneaky look before letting it rest



the smell was amazing ,

after letting it rest for half hour , and the smell drivng us crazy we couldn't resist , we had to carve it up





the flavour was amazing , and a nice smoke ring too

to be honest id like it to have a bit more fat on the next one , to render down through the meat
but as it was my first crack at it , not a bad effort

Far better than My attempt.yummy.

looks juicy which is great, one bit of advice, always remember to cut across the grain.

looks good !

ah man that always makes me hungry - great colours (bark and ring)