British BBQ Society Forums

I'm coming up on three hours into a 7 hour smoke of a 6lb piece of brisket. Will be removing the meat to marinade and wrap shortly. Hope all goes well.

Good luck. I did a turner and George packer last weekend and it didn't come out how I wanted.
Where did you get the meat from and what temps are you running at?


Sent from my iPhone using Tapatalk

Can I ask where you got your probe clip from? Hope the cook goes well.

gavinbbq wrote:Good luck. I did a turner and George packer last weekend and it didn't come out how I wanted.
Where did you get the meat from and what temps are you running at?


Sent from my iPhone using Tapatalk

How come? I was thinking of buying one. Was it the meat or the cook?

Probably just the cook to be honest. The meat looked fantastic but the cook was plagued with issues from the start.
I set the cook up in my WSM but as I put the meat on the top grate fell down and the probe got submerged in the water pan which ultimately ruined it, which I didn't realise till I took it off the next day.
I will say however that for a packer cut there is not really much of a fat cap like you see in American cuts of brisket.
When I spoke to the butcher in my local farm shop the other day he said he can cut me a whole brisket song might give that a try next.


Sent from my iPhone using Tapatalk

That is a bummer. Can't believe it didn't make a big crash and noise. Nightmare for such a big and expensive lump of meat.

If I get one I might make a note to ask for more fat cap.

Even more insult ruining your probes too.

Yeah my T & G Brisket was the same, very little Fat cap but acres of fat underneath (trimmed about 1.5KG off and was still loads). Very thin point (like skirt) and a very thick fat seam under it. However it did cook well and tasted brilliant, it was a Dexter. 14 hrs at 110c foiled after 7 hours but from 6.66KG lucky if I got half that in finished product so a very expensive brisket indeed.

I know that Brisket is one of the fattiest muscles on a beast but I complained about the amount of Fat to meat ratio I was buying and T & G are sending me a replacement, so decent aftersales.

That's a pretty good result then. Let us know how it goes the second time around.


Sent from my iPhone using Tapatalk

I thought a 50% reduction in weight was normal?

Like you say though sounds like great after sales.

Yeah a reduction of 50% is normal from the original weight not the trimmed weight because of excessive Fat