British BBQ Society Forums

ive noticed a few mentions of newbies cooking brisket as being 'brave' etc, is their something more difficult to doing a brisket over say a pork shoulder ?

ive done both in the oven in the kitchen with the same method and both turned out good

Pork shoulder is much more forgiving than brisket - you can cook it too long or overheat it and still have a decent product at the end. Brisket has a far smaller window of doneness between being underdone and overdone. If your temp is off on a brisket you can end up with a big slab of meat that's as dry as cotton wool or chewier than a boot.

I think pork is a safer bet when you're getting to know a smoker and learning the temperature controls.

Chum,
Chris speaks the truth Porky shoulders are kind and forgiving, brisket will Beat you up, say disrespectful things to your significant other, laugh at your choice of car and hide one of your shoes.

It is in essence a bar steward, there is the rendering of fat, the risk of dryness, it always takes 3 times the length you expect it to, the serving of it, that minute window of juicy tenderness that if missed has you chortling over how you hav spent a small fortune on an now inedible or at best chilli bulking piece of beef......

But done well it is like an angel made of beef crying on your tongue, there is nothing quite like it and the burnt ends? Sorry love they were ruined / no I didn't make any/ actually I have eaten them all*

So hence for the newbies that leap to brisket I salute your testicular fortitude, I am positively sans chapeau at your endeavours, and I really do wish you all the very best of British luck, but should it end with the weeping and the beef inedibility you are not the first neither shall you be the last.......

Does this help?
Cheers
Tiny
*delete as applicable but you know you ate them really......

Tiny wrote:Chum,
Chris speaks the truth Porky shoulders are kind and forgiving, brisket will Beat you up, say disrespectful things to your significant other, laugh at your choice of car and hide one of your shoes.

It is in essence a bar steward, there is the rendering of fat, the risk of dryness, it always takes 3 times the length you expect it to, the serving of it, that minute window of juicy tenderness that if missed has you chortling over how you hav spent a small fortune on an now inedible or at best chilli bulking piece of beef......

But done well it is like an angel made of beef crying on your tongue, there is nothing quite like it and the burnt ends? Sorry love they were ruined / no I didn't make any/ actually I have eaten them all*

So hence for the newbies that leap to brisket I salute your testicular fortitude, I am positively sans chapeau at your endeavours, and I really do wish you all the very best of British luck, but should it end with the weeping and the beef inedibility you are not the first neither shall you be the last.......

Does this help?
Cheers
Tiny
*delete as applicable but you know you ate them really......

Love that!

thanks guys, but sure with proper temp monitoring, and maybe an injection to make sure it stays moist, its not *that* hard ?

ive injected my brisket in the past with a watered down stock pot, and most seem to suggest foiling at about 165f is it?

ill be giving it a go over the coming weeks, not used my smoker for a few weeks and so far ive only done pork ribs on it, but ive got a craving for brisket

Hi
Ditto Tiny(He never fails to bring a chortle to my laughingbox when he posts)!!!!!!!!!!!!
Temp is very important, but so is the probe test, brisket is done when a probe slides into it like warmed butter.
Then vent it for 10mins and wrap in a towel and rest for at least 45mins before serving.

Si

@ Tiny.

As a newbie maybe I'll do a few more pork shoulders first.

Hahahaha Tiny, always a comment that makes me laugh

I agree with him though, my first brisket was bad, really bad.
The next 2 where very nice and the burnt ends didn't last more than half an hour. Little cubes of heaven.
I actually asked how to reheat them on here...............nobody asks how to reheat them as they don't last long enough to go cold plus I was thinking of sharing them.........I still feel ashamed

If you go for it then good luck and it'll be well worth it but it can be an expensive lump of meat especially if it goes wrong.