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First try at a whole brisket


&roid
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During lockdown we got a subscription to the MasterClass series. One of them is done by Aaron Franklin on bbq cooking and is a really good watch. 
 

He has a section on brisket where he goes into extreme detail on his whole process from choosing and trimming, through the cooking, resting and even slicing. 
 

Almost all beef in the UK is a bit on the lean side for Slow cooked brisket so I managed to find some online sources of USDA grain fed meat. After a bit of searching I found hixson’s of Smithfield who sold whole packer briskets: https://www.tomhixson.co.uk/usda-brisket-1255.html  They list them as being around 4.5kg (9-10lb) which I thought might be a bit on the small side for a whole. When it arrived on Friday I was not disappointed - it was an absolute beast, weighing in at 9kg (just a hair under 20lb). 
 

I followed the advice about trimming from the videos which was really helpful and led to removing a good chunk of meat and excess fat, about 5lb in total. Plenty of hamburgers for us now!

 

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Yesterday morning I got up before the birds to get things started. I lit the joe with a full basket of lump and rubbed the brisket down with a simple 50:50 salt and pepper mix. 1D55E06F-FF6F-4BF6-85B3-3E47410C560F.thumb.jpeg.56f20b2886bcba600343e254df7fe07c.jpeg

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Lol - meant to do all the posts this morning but got dragged away!

 

I’d loaded the joe with some pecan wood chunks and set my Billows to Franklin’s recommended 255F. 

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The brisket went on at around 7am and, with great difficulty, I left it untouched for three hours. 

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After three hours I checked in and it was colouring nicely and smelt great

 

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from here on I checked it every hour and spritzed with some cider vinegar if any bits were looking a bit drier 

 

The plan was for about eight hours like this at between 255 and 280. In his video this gets him to just past the stall. And here’s where my cook ended up quite different, after 6-7 hours total it was actually feeling really soft, when I checked the temp of the meat it was already over 200° so it had blasted well past this. As a result the bark wasn’t quite as dark or set up as I’d have liked, but not to be deterred, I ploughed on. 
 

I wrapped at this point and gave it an hour more then felt it was probably about right. It was gorgeous and soft feeling so I pulled it and left it to rest. I wrapped a few more towels around it and left it for a good two hours until the internal temp has stabilised down to about 145°...
 

 

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The end result:

 

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A wonderful hunk of meat, really smoky and tasty. The flat was a little on the dry side (I somehow managed to neglect putting a water pan under it so the bottom got a bit more heat than it should have), but the point was magnificent. Really really enjoyed this cook and will definitely try it again. 
 

I’ll go for lower temps next time - the ones from the video we’re based on an offset smoker so maybe don’t equate to a kamado? And I’ll also use a temp probe in the meat to see how quickly we’re getting up towards stall temps. 

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Looks great! In my experience the flat is hard to get nice and moist. 

 

For brisket in the UK - also have a look at these guys, they have a wide selection of options. I did one of the Miguel Vergara Spanish ones recently and it was excellent. I did it overnight at 230F for about 13 hours.

 

John Davidsons

 

 

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@&roid I spent a month tromping around Britain in 2014, based in Leeds.  One of my proposed stops was at a butcher not too far from you.  I wonder if they may be able to assist you in sourcing meat.  Whilst I never did get there (wife’s prerogative to see something else that day), my stomach will never let me forget it.  Let us know if you get there!

 

https://www.jbrindonaddy.co.uk/our-produce/beef

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&droid your brisket look great i could almost smell it from the pic.The weight mix up was more than likely due to Americans having trouble with your metric system. Went to Hixons web site and i think you got the last one . Any ways very nice job.

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6 hours ago, &roid said:

Great link adm, I’ll check them out for my next try. Did you order a whole brisket?

 

I did - but not a massive one. Flat and point together was about 6Kg.

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