Finally did brisket

[stretchie_]

And it was GOOOOOOOOOOOOOOOOOOOD (but not perfect )

So, we just moved into a new area in the last month and it's in the sticks, the closest 'places of business' are the abattoir, the butchers (which is attached to the abattoir) and the pub, then it's two miles to the next nearest shop.

So we were in the pub chatting and found out the fella we were chatting with owns the abattoir, so was chatting to him and he said he'll warn the butcher about me and to go speak to them, so we did.....

Came out a few quid shorter than I went in and also several KG's heavier loaded up with meat

I got two chunks of brisket, one 1.5kg and the other 2kg



Then did a rub of just salt and crushed pepper corns, two parts pepper to one part salt



Then bunged them on the smoker and went out on the bike for a spin, came back and they had been cooking for 5-5.5 hours



I can't remember what internal temp they were but it was a couple of degrees above what I was aiming for so took them off and rested for 45 mins and it was a little dry in the middle but dipped in the juices that did come out while cutting it was HEAVENLY.

Definitely doing this again now I have a place that can give me what I am after

[YetiDave]

Very nice! It's on my to do list

[Nutty]

Lovely colour fat on that beef. They look amaze!

[JamsCowbell]

I've never seen that much fat on a brisket! I'll have to ask my butcher about it next time I go.

[BRUN]

mine have always come ready trimmed

[thehickorypit]

Hey there.

Looks awesome! Brisket is my favourite by far.

Personally I would not leave that much fat on there, I'd trim most of it back, leave about 5mm. As you see from your photos the fat doesn't render so it's a bit of a waste, however it won't be wasted! Once you've trimmed that fat off - next time you make burgers mince that fat down (or chop it super fine if you've not got a mincer) and mix it with your minced beef. The burgers will be amazing. You can freeze the fat if you're not making burgers that day.

[stretchie_]

It was stonking, I think he said it was from the rib tips forwards???? Then it got too fatty.

He got a side of beef out and put it on the cutting block and we looked at it and I looked for pictures on the internet and we decided to try these bits. I took some in for him and the guys at the butchers along with some ribs and pulled pork buns each and it all went down very well Which made me and the Mrs very happy