British BBQ Society Forums

Hi all,

Just got back from picking up a brisket which will be going on the smoker tomorrow evening. Very excited about it and can't wait to get the smoker fired up!!
Bigger than i asked for though but not a problem... it weighs 5kg and much bigger looking than i actually thought it would be.

It looks nicely marbled but doesn't seem to have as much of a fat cap as i hoped it would, less than an 1/8" and not all over.

https://drive.google.com/file/d/0B9ZJ1U ... sp=sharing

So due to it not having a lot of fat should i inject it so it doesn't start to dry out?

Also from what i've read there seems to be mixed opinions as to which way up to cook the brisket, fat up or fat down?

So far the two overnight pork shoulders i've done i've allowed 1 1/2 hours per pound and have ended up taking a good two hours longer than i expected but i've not foiled either time. I'm aiming to eat about 4pm on sunday and i'm gonna cook at 250f so im thinking if put the brisket on at 8pm it will hopefully be ready for around 1-2pm? Then can let it rest til ready to eat.

Any advice is greatly appreciated

Thanks

I found this incredibly helpful for my first brisket. http://amazingribs.com/recipes/beef/texas_brisket.html

Good luck and let us know how you get on

Yes thanks have been reading that... think i'll inject to be safe.

Just the cooking times i need to get right...

Really there are no cooking times. Temperature and probing. You'll be amazed how Mabel cooks compared to Bessie let alone Ermintrude.