scotjimland
LIFE MEMBER
- Jul 25, 2007
- 2,381
- 10,361
- Funster No
- 15
- MH
- A Woosh bang
Makro has beef brisket on offer at £4.99/kg.. so I bought a piece , around 3.5kg ..
before buying I asked the butcher if it was one piece, as I planned to unroll and slow cook/smoke .. he confirmed that it was..
There are plenty of recipes and methods on line.. as I have a Weber BBQ I used the Weber method and recipe from their site ..
http://www.weber.com/weber-nation/blog/brisket
Last evening I slathered it in mustard and BBQ spices.. left in fridge until this morning.
I planned to slow cook for around 6-8 hrs .. and use Oak wood to smoke.. (left over lumps from turning).
Up at 7am, barbie lit, had some breakfast and by that time it had settled down nice.. cooking temp about 200-250f.. 90- 120c .. my aim was for final meat temp. of 195f or 90c
I set the barbi up for indirect cooking.. coals to one side and a drip tray full of water under the meat .. another tray of water on the top grill.. this helps keep the meat moist.
I sprayed the meat every hour with apple juice and at the same time added wood and briquettes as required..
This is a labour of love.. the cooking temperature must be kept within 200- 250 f , this is controlled using the bottom damper.. the top vent is always open about 1/3 ..so no going out for the day.. I decided to paint the shed while it cooked..
6 hrs later I tested and the meat was about 160f .. so I wrapped in foil and cooked for about another 2 hrs.. until it had reached 195f
Remove from barbie and let it relax and cool for an hour
The results .. absolutely gorgeous.. it is tender and moist and has an lovely smokey flavour..
This has earned me a lot of brownie points..
The beast smoking away ..
during the smoking
Being wrapped, prior to final cooking
The final product.. notice the pink edge where the smoking has penetrated
before buying I asked the butcher if it was one piece, as I planned to unroll and slow cook/smoke .. he confirmed that it was..
There are plenty of recipes and methods on line.. as I have a Weber BBQ I used the Weber method and recipe from their site ..
http://www.weber.com/weber-nation/blog/brisket
Last evening I slathered it in mustard and BBQ spices.. left in fridge until this morning.
I planned to slow cook for around 6-8 hrs .. and use Oak wood to smoke.. (left over lumps from turning).
Up at 7am, barbie lit, had some breakfast and by that time it had settled down nice.. cooking temp about 200-250f.. 90- 120c .. my aim was for final meat temp. of 195f or 90c
I set the barbi up for indirect cooking.. coals to one side and a drip tray full of water under the meat .. another tray of water on the top grill.. this helps keep the meat moist.
I sprayed the meat every hour with apple juice and at the same time added wood and briquettes as required..
This is a labour of love.. the cooking temperature must be kept within 200- 250 f , this is controlled using the bottom damper.. the top vent is always open about 1/3 ..so no going out for the day.. I decided to paint the shed while it cooked..
6 hrs later I tested and the meat was about 160f .. so I wrapped in foil and cooked for about another 2 hrs.. until it had reached 195f
Remove from barbie and let it relax and cool for an hour
The results .. absolutely gorgeous.. it is tender and moist and has an lovely smokey flavour..
This has earned me a lot of brownie points..
The beast smoking away ..
during the smoking
Being wrapped, prior to final cooking
The final product.. notice the pink edge where the smoking has penetrated
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