Thread: Brisket!

Sounds great! Brisket is hard to come by this side of the pond as butchers here cut meat differently. Still cherishing the memories of Texas BBQ's in the 1980s. Especially the hickory-smoked meat. Hickory only recently became available here. I never use the BBQ as a smoker. I don't even own one with a lid.

Originally Posted by Kees

Sounds great! Brisket is hard to come by this side of the pond as butchers here cut meat differently. Still cherishing the memories of Texas BBQ's in the 1980s. Especially the hickory-smoked meat. Hickory only recently became available here. I never use the BBQ as a smoker. I don't even own one with a lid.

Try Morrison's. I got a 2kg piece with point and flat. Over trimmed for me but tuned out well.

Sent from my SM-G935F using Tapatalk

I will next time I am in the UK.

Originally Posted by Kees

I will next time I am in the UK.

May have misunderstood "my side of the pond" lol

Sent from my SM-G935F using Tapatalk

Aaron ive been known to smoke some meat ( ask the guys at Charlies meetup), with brisket, it is best to keep it simple, beef is different from pork,, and down here in Oklahoma and Texas we like it with lots of pepper, and some kind of salt ,, dry mustard works well to,along with Garlic salt for sure , then some other seasonings as you like. the key is good smoke for the first couple of hours, and down here hickory is good,, or like we do out on the Rigs, just go gather some Mesquite around the edge of location , and enough time to get a little char (bark) on the outside, and take those burnins and sauce them up as appetizers Tc

Here's the tail end of one I did a few months back



I know you'll nail it

Nice, Diesel-Well, this one is close enough to foil and put in a 225 oven until it passes the probe test. Then I will double-wrap it in foil and towels and stuff it in a small cooler for few hours to stew in its own juices-that's when it gets REALLY good!

Originally Posted by tcrideshd

Aaron ive been known to smoke some meat ( ask the guys at Charlies meetup), with brisket, it is best to keep it simple, beef is different from pork,, and down here in Oklahoma and Texas we like it with lots of pepper, and some kind of salt ,, dry mustard works well to,along with Garlic salt for sure , then some other seasonings as you like. the key is good smoke for the first couple of hours, and down here hickory is good,, or like we do out on the Rigs, just go gather some Mesquite around the edge of location , and enough time to get a little char (bark) on the outside, and take those burnins and sauce them up as appetizers Tc

Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

Sent from my SM-G935F using Tapatalk

Originally Posted by DaveTheGeordie

Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

Sent from my SM-G935F using Tapatalk

I know that is how they do it in Texas, and I can't deny it yields an awesome brisket; it is, after all, Aaron Franklin's method (that and Prime grade meat). I just can't resist a few other spices I know are great additions.

Originally Posted by DaveTheGeordie

Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

Sent from my SM-G935F using Tapatalk

As a general rule I prefer just salt and pepper for good meat. Anything else is to cover it up.