So I asked my usual butcher for...

[JamsCowbell]

a full brisket, flat & point, unrolled. I've asked for this before but this time I got the biggest one I've ever had.

My scales top out at 14lb so I'm not sure exactly how heavy it was...

This is the brisket alongside a 12lb pork shoulder

https://www.dropbox.com/s/ocdsimm45sxdu ... 0%2000.jpg

and here is the brisket on the board ready for trimming

https://www.dropbox.com/s/vvyb7jchhocdc ... 9%2055.jpg

[aris]

Very nice. How much was it per kilo and who is your butcher?

[BRUN]

looks like a good one, I got a good brisket yesterday too, finally found a butcher who understands that for low and slow you need some fat, usually they are fully trimmed, im doing mine tomorrow morning, though I didn't want the full thing, the one ive got is a touch over 6lb, the whole thing would have been around 10-12lb I think

[JamsCowbell]

The price on the ticket was £45 for the brisket but I got a bit knocked off.

I go to G&H Butchers on Yeadon High Street, he's a friend of a friend and fairly local so I get all my big BBQ stuff from there. They get all their meat from three dales and it's always been good quality.

For various reasons I was 2 hours late getting the brisket and pork shoulder on, in the end by the time the monster brisket was finished and rested most people had gone home! It was delicious though, I had brisket sandwiches yesterday, brisket chilli for dinner last night and again for lunch today and tonight it sounds like I'll be having brisket cottage pie... then the rest will stay in the freezer

Luckily there was enough pulled pork, burgers, sausages and chicken to feed the crowd. I think I need a second smoker though... or maybe just one bigger one!

[BRUN]

Can you tell me if you injected, did you foil, when did you apply the rub, and how long did it take ?

[JamsCowbell]

I didn't inject, after trimming I applied a rub of 50/50 course ground pepper and kosher salt, that was about 2 hours before going on the grill. It went in at midnight, it went through the stall at 73c then seemed to hit another at 83.5c for about 3 hours. At 4pm I foiled it and put it back in and by 6pm it had hit 93c and I took it out to rest.

It was supposed to go on at 10pm but I had a bit of a derp derp moment filling the water pan in the dark and had to manage to fallout from that

Brisket cottage pie for lunch today... good job it's lovely

[BRUN]

Mine went in at 6:15am its probably only got an hour left then an hour to rest, earlier than I expected but had trouble keeping temps low early on, its sat at 235f now but the first hour was pretty much 275f

[Verminskti]

Best brisket I've managed was at 250F most of the way through. I think the cow it came from is the most important bit and a good long rest. 275F will be fine and kick the stall out the stadium.

[BRUN]

Well it turned out really moist, it was really good