My First Brisket - UK Style

G2EWS

New member
Joined
Jun 17, 2020
Messages
16
Reaction score
4
Points
3
Location
Wiltshire United Kingdom
Managed to cook my first UK brisket, which turned out to be a bigger piece than I thought, when I removed it from the fridge! Ooops! Didn't start working on it until lunchtime.
In the main I followed a recipe as explained by another SF user.

The plan was SmokeFire at 250°F
Probe to 165°F
When it gets to 65°F wrap in foil, then cook until the probe goes in and out like it's a cake.

However, due to my late start, when I realised the internal temperature was going to take some time to get up to 165, I turned the SF up to 300. The good news was my oldest Son turned up with family to wish me a happy Father's day and the brisket stayed on the SF longer than planned in the foil. But that cannot be a bad thing.

The results where good, but I thought a bit salty. Am I right in thinking that if cooked for longer, the salt flavour eases off? Or do you peel the crust off?

However, as you will see, I managed to get the 'smoke ring' and everyone loved it.

To accompany it, I cooked:
Grilled Broccoli with toasted breadcrumbs and Parmesan.
Charred Asparagus with basil-lime dipping sauce
New potatoes
 

Attachments

Bruno

Well-known member
SOTM Winner
Joined
Mar 27, 2020
Messages
728
Reaction score
1,283
Points
93
Location
Bay Area
I used to over season my big cuts of meat back when I started. I try to cut back on the salt these days.
 
OP
G

G2EWS

New member
Joined
Jun 17, 2020
Messages
16
Reaction score
4
Points
3
Location
Wiltshire United Kingdom
I used to over season my big cuts of meat back when I started. I try to cut back on the salt these days.
Thanks Bruno.

Watching Harry Sooo and others, they put masses of salt on.!

I thought that was all part of the process?

I have in fact, at the suggestion of someone else, bought some Maldon Sea Salt flakes, which I understand are not as salty and work as well. I will report back, when I try it again.

Regards


Chris
 

Bruno

Well-known member
SOTM Winner
Joined
Mar 27, 2020
Messages
728
Reaction score
1,283
Points
93
Location
Bay Area
Thanks Bruno.

Watching Harry Sooo and others, they put masses of salt on.!

I thought that was all part of the process?

I have in fact, at the suggestion of someone else, bought some Maldon Sea Salt flakes, which I understand are not as salty and work as well. I will report back, when I try it again.

Regards


Chris
Lol, I love Harry and you are right on that one.
I also picked up some Maldon after watching Trendkill’s videos, haven’t tried it yet, it looks good though.
 

KevinD

Member
Joined
Apr 20, 2020
Messages
55
Reaction score
20
Points
8
Location
Ephrata. WA
In my advanced age I have become more sensitive to salt and just choose to use less. Meathead believes in salting a day in advance and use a salt-free rub prior to cooking. Easier to control that way.
 

Latest Discussions

Top