British BBQ Society Forums

Hi all,

Did my first brisket last Saturday and was very pleased with it. It was soft, moist and very tasty

My main question is about the doneness. Some bits were definitely 'buttah', while other bits were soft but not quite there on the cocktail stick test.

Do you wait until the whole thing is buttah or just most of it.

Hopefully there should be a photo:
https://drive.google.com/folder/d/0B0oX ... Zvb2c/edit

Not a great pic but you get the idea...

Also, how thick a layer of rub do you use? Think mine might have been a bit thick as my father thought it was quite spicy. I just used SPG.

Thanks.

I only use a 50/50 mix of kosher salt and course black pepper on my brisket. I don't really do probing, I just rely on temperature, I generally have a probe in the point and another in the flat. Then I make sure it's well rested. I've only done 5 or 6 of them though so I'm no expert

Picture looks good, good job it's nearly lunchtime!

Hi jams. Oh I had it in my head it was 3 pepper to 1 salt. Doh. Maybe that's why. Lol. Everyone raves about them so I thought I should try it. Have to say it is very good! I reheated thin slices in the liquor the next day and had it in a baguette. Heaven.

Hi Where did you get the Brisket?

Brisket can take a lot of rub

My brisket was a basic rub but i did include some mixed chipotle season. I think I landed some good crusty bits but if I'm 100% honest it was quite dry but I have no way to know if that was because of the cooking process or how I served it. I'm going with the latter as I just sliced it up as hunks of beef! Mind you in a sandwich it was awesome flavours and a bit of coleslaw helped![img]http://img.tapatalk.com/d/14/09/07/e7e2avuq.jpg[/img]

BadBoyzofBBQ wrote:Hi Where did you get the Brisket?

Brisket can take a lot of rub

Got it at bArbecoa butchers in London. Was about 10quid a kg

BadBoyzofBBQ wrote:Hi Where did you get the Brisket?

Brisket can take a lot of rub

Hiya, got it at Makro in rawreth. Was £9.90p I think. I can't afford the £40 lumps.

Was a bit lean in the meat itself but was still fairly good. Was just flat I think with a bit of a cap.

robbo1982 wrote:My brisket was a basic rub but i did include some mixed chipotle season. I think I landed some good crusty bits but if I'm 100% honest it was quite dry but I have no way to know if that was because of the cooking process or how I served it. I'm going with the latter as I just sliced it up as hunks of beef! Mind you in a sandwich it was awesome flavours and a bit of coleslaw helped!

Might be barking up the wrong tree but it looks like you have cut with the grain not across it? I think that helps with apparent softness.
I try to cut across the grain makes sense to me.

Hi

Ive only done 3 or 4 of briskets and the first one was a disaster but ive been lucky I think as the others came out very well.

From what I remember reading somewhere or seeing on tv, you must cut across the grain, pencil thin is cooked perfectly (not 100% sure that's true). if it cuts thinner its under cooked and if it only cuts thicker its over cooked.
This might be totally wrong but im sure ive seen/read that somewhere.
If its edible and tastes good then its still cooked fine I think.

I've added a couple more pics.

I cut mine in thin slices, probably about pencil thickness, maybe a bit more. I wanted it to go in a sandwich.