British BBQ Society Forums

Turner and George box arrived this morning.

6Kg Brisket and a 3Kg Pork Butt.



as suggested in the other thread I'll put the brisket on at about 10pm. Will get it rubbed up later this afternoon.

not sure if I'll have room for both the brisket and the butt in my hacienda - was tempted to get it on smoke for an hour or so then finish it off in a low oven. I have got a top tier stand , so it might just work.

If I want to do burnt ends , I need to pull the brisket off when its done , split off that top muscle , chop and re-rub then back in the smoker for a couple of hours while the brisket rests in foil ?

Looks good post some pics when done

madcowman wrote:Turner and George box arrived this morning.

6Kg Brisket and a 3Kg Pork Butt.



as suggested in the other thread I'll put the brisket on at about 10pm. Will get it rubbed up later this afternoon.

not sure if I'll have room for both the brisket and the butt in my hacienda - was tempted to get it on smoke for an hour or so then finish it off in a low oven. I have got a top tier stand , so it might just work.

If I want to do burnt ends , I need to pull the brisket off when its done , split off that top muscle , chop and re-rub then back in the smoker for a couple of hours while the brisket rests in foil ?

I cooked a T&G brisket recently, great bit of meat and fantastic flavour. Regarding the burnt ends, once the brisket is cooked and probe tender in the thickest part of the flat, separate the point and then put the whole point back in the smoker for 4-6 hours until it looks really dark and is almost fall apart tender, temperature is irrelevant. Then take it out and cube it, mix with some juice from the brisket and some BBQ sauce and you're ready to go. They were the best burnt ends I've ever had, made a mockery of any I'd eaten at grillstock and bodeans.

All going well. Had an hour or so with a bit of a temperature issue but got it sorted before I went to sleep. Foiled and added a little apple juice about an hour ago. I think the brisket is nearly ready to separate.

ok got to the stage where I want to split the brisket and I've managed to confuse myself.

I always thought the point was the smaller muscle ( for burnt ends ) - but the two "halves" seperated without cutting , leaving quite a small flat ( in the tray ) and what I think is a massive point ( still in the foil )



have I just cut it wrong or it is just this particular brisket ?

Looks like the point in the tray


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