Brisket question
- Thread starter Welshman
- Start date
Mikhail
Babbling Farker
I've not cooked a piece that small, but I would guess it is very closely trimmed - not much fat cap if any.
Now bear in mind I am just extraoplating here, but I'd cook it very low - 225? - for a couple hours in the smoke. Might be tempted to unroll it too, to expose more surface to the smoke.
Up the temperature to 275-300 and wrap it with some sort of liquid - beer, beef broth, whatever, until it is probe tender. Have no clue how long that might take. If you run out of fuel to hold that temperature you could just finish it in the oven. Once it's wrapped it doesn't matter - heat's heat.
Now bear in mind I am just extraoplating here, but I'd cook it very low - 225? - for a couple hours in the smoke. Might be tempted to unroll it too, to expose more surface to the smoke.
Up the temperature to 275-300 and wrap it with some sort of liquid - beer, beef broth, whatever, until it is probe tender. Have no clue how long that might take. If you run out of fuel to hold that temperature you could just finish it in the oven. Once it's wrapped it doesn't matter - heat's heat.
Mikhail
Babbling Farker
Oh, and I doubt you would need to take it much past 195-205 F. You will have to do the conversion to Centigrade.
Let us know how it goes. You might want to talk to your favorite butcher about getting a bigger piece next time.
Let us know how it goes. You might want to talk to your favorite butcher about getting a bigger piece next time.
Titch
somebody shut me the fark up.
If its the same as our Rolled roasts/ called brisket.
Its may not be the same as American Brisket
We usually use them as pot Roast
Take a picture of the USA brisket to your Butcher
Just an idea
Its may not be the same as American Brisket
We usually use them as pot Roast
Take a picture of the USA brisket to your Butcher
Just an idea
ShadowDriver
somebody shut me the fark up.
Jowwy,
I've had good experience with chunks of rolled brisket from my good friend Jonny at Spinney Abbey in Wicken, East Cambs.
I, ever the Yank, would untie it/unroll it... cover it in rub, and just follow the directions for your average brisket here. It's probably the flat that you've got (based on my past experience). Cook it until you're happy with the color... perhaps wrap it, and check for done-ness by probing (great videos on YouTube from JasonTQ on the subject).
It being a significantly smaller hunk-o-meat, didn't take nearly as long as a full packer. I'd allot a good 2-3-4 hours at 250-275F... give it a good rest. Slice across the grain (sorry, I'm sure you already know this).
You'll be just fine. Have fun!
I've had good experience with chunks of rolled brisket from my good friend Jonny at Spinney Abbey in Wicken, East Cambs.
I, ever the Yank, would untie it/unroll it... cover it in rub, and just follow the directions for your average brisket here. It's probably the flat that you've got (based on my past experience). Cook it until you're happy with the color... perhaps wrap it, and check for done-ness by probing (great videos on YouTube from JasonTQ on the subject).
It being a significantly smaller hunk-o-meat, didn't take nearly as long as a full packer. I'd allot a good 2-3-4 hours at 250-275F... give it a good rest. Slice across the grain (sorry, I'm sure you already know this).
You'll be just fine. Have fun!
Mikhail
Babbling Farker
I had not heard that. So is it usually chuck? I guess then I would not unroll it, but the cook might go the same way.
Do they look like this Titch?
(sorry - original pic too big)
Do they look like this Titch?
(sorry - original pic too big)
Welshman
Knows what a fatty is.
I don’t need a US size brisket, there’s only two of us in the house and one is not a huge meat lover..........1kg is enough to be honest
Welshman
Knows what a fatty is.
Ok....so I’ve unrolled it and cut off the two thinesh ends and cut them into chunks for a curry or stew etc etc
The large middle section is now covered in a rub of salt, pepper, smoked paprika, garlic, onion powder, ginger, brown sugar........
I will let that sit wrapped in cling film in the fridge for today and smoke it up tomorrow when the weather is better.......
Will use oak and apple wood chunks in the smoker, soaked in apple juice and will let it cook at 225f for about 5hrs.......
The large middle section is now covered in a rub of salt, pepper, smoked paprika, garlic, onion powder, ginger, brown sugar........
I will let that sit wrapped in cling film in the fridge for today and smoke it up tomorrow when the weather is better.......
Will use oak and apple wood chunks in the smoker, soaked in apple juice and will let it cook at 225f for about 5hrs.......
Titch
somebody shut me the fark up.
I had not heard that. So is it usually chuck? I guess then I would not unroll it, but the cook might go the same way.
Do they look like this Titch?
(sorry - original pic too big)
That looks like it
I believe ours is the cut inside the breast
Titch
somebody shut me the fark up.
Welshman
Knows what a fatty is.
Yes it did look like that......but doesn’t now lol
Titch
somebody shut me the fark up.
Looking forward to how it goes
