The BBQ Thread.

fretmeister

On a kettle you’d be refilling it with fuel quite a bit.

A brisket is basically 2 cuts together. The Flat and the Point. The Flat is very lean and the Point is more fatty.

The flat cooks quicker as there is very little fat to render down, but it can be over cooked more easily. The Point takes far longer but the fat content means it’s difficult to ruin it.

You can order one or the other from a good butcher and do just one.

If you do the lean Flat then I definitely recommend wrapping it during the cook to stop it drying out.

Trim it a bit, use a simple rub of salt and pepper and make sure the kettle is set to indirect heat. Oak is a really good wood for brisket for the smoke. 

The meat will not absorb any more smoke after about the first hour or two, so as it is Flat only I’d wrap in foil after that and out it back in.

When the internal temp hits 200-203f it will be ready. When you wrap get the foil as tight as you can. You are trying to avoid it steaming in a package.

When done wrap the entire foil package in towels to keep it hot and let it rest for an hour. It will stay hot far longer than you think if you need to wait for meal time. It can rest for as long as you need.

For a proper sized flat I’d get it in the kettle at about 6M to eat in the afternoon. Get the kettle to 250f. With a flat only a lower temp is safer. You can always up the heat after it has been foil wrapped.

If it was a full brisket I’d be putting it on at 11pm the night before and staying up.

Longtallronnie

Awesome, thanks for that @fretmeister. ;

One thing that I think I’m probably over-stressing about is whenever I need to remove the lid for wrapping, adding fuel etc, the ambient temp drops off and I panic about getting it back to where I need it. 

Obviously I try to get the lid back on as quickly as possible but do I just need to trust it’ll get back to temp without me fiddling with vents etc? 

fretmeister

Just be as quick as you can. Don’t leave it off while wrapping. Always off and on quick. 2 seconds a time won’t hurt and it will be back to temp quickly.

Minion method for the coals to keep it burning as long as possible between refills.

Try to do 2 things at once. So when you are ready to wrap have a handful of cold coals ready to be added at the same time.

Alterlifeson

Did a quick grill on the Weber for some friends that came over last night. Just some basic burgers/sausages/veggie burgers, corn on the cobs and Portobello mushrooms. All direct and then over to the cold side ready to serve.

Does anyone have any experience with the Weber Go-Anywhere? The other half wants one for the beach, looks good on first glance.

Longtallronnie

I built a thing! 

Ripped up some knackered decking last year and been meaning to do something with the bits I could salvage. Need to fit a handle, some utensil hooks and obligatory bottle opener but pretty happy with how it turned out. 

https://i.imgur.com/AaFVaXg.jpeg

https://imgur.com/gallery/xAdX8m3

fretmeister

That’s awesome!

fretmeister

Today’s smoking.

Oh yeah!

fretmeister

With some marrow

bertie

fretmeister said:

With some marrow

never seen one like that on the allotment

Neilybob

fretmeister said:

Today’s smoking.

Oh yeah!

We need an 14 hours later photo! 

Neilybob

Love this! 

A uk map of bbq places from restaurants to rub makers to butchers and you can filter it. 

https://www.smokeandsear.world/uk-bbq-map/?fbclid=PAAaamxyD2KmG1gEPuYXw2XPBswbubqbUWcySOWqI-tSq0TK9rIwd0zbbmjJI_aem_AbiQ4GbO3qlhaRDn7cHCB5knVaLyJFQr931MpV2pZuDCoQA37P34zbrWcq8Ig8KVdcM

Neilybob

Smoked this 3.21kg hunk of cow at the weekend. Not bad for my first brisket, in fact bloody fantastic! So tender and juicy. 

fretmeister

Nicely done!

Top tip for the flat - only slice as you need otherwise it can dry out fast while waiting to be eaten. But do slice before freezing any left overs. Far easier to get as much as you need then, rather than trying to cut a frozen one!

Left overs make a fantastic chilli.