Brisket on Gas BBQ

relicalpha

relicalpha

relicalpha

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Hi,

I've never tried brisket before but fancy giving it a try, with absolutely no idea what I'm doing!

Few questions :)

What weight should I go for, for two hungry people + few days left overs?
What's a sensible price/cut for good brisket - there's 3kg for £40 here for example - is that a fair price?

Onto cooking, I have a Weber 3 burner gas BBQ, so my plan is:

- Smoking box for bbq
- Smoking chips, beef

- How much gas does a several hour slow cook use - am I going to be ok on a fairly full 13kg bottle?

Then follow a guide like this? Or can anyone suggest any easier/better starter guides/recipes?



Thanks :D
 
I did brisket on my smoker for the first time the other week.

A 2kg peice was easily enough for 2 hungry people and leftovers. I think I paid about £15 from a reputable local butcher.

Can't help with cooking I'm afraid on gas.

But I cooked until internal temps reached about 62 ish, then it stalled.
Take off, wrap in foil then keep going until 75 ish.
Timings are a lottery really. Just go by temperature.
Get a decent probe and you can have a wireless monitor in the house.
 
don't bother with the box for the chips - just use tin foil to wrap them up, much easier to replenish
as said, it's all about the temp rather than the time
 
I'd go for the 3kg point. Our UK cows are grass fed so tend to be fairly lean and the point has a higher fat content than the flat which helps with keeping it moist. A larger cut is also much more forgiving than a smaller piece! Turner & George, JL Butchers, Bobs Family Butchers or Meat Matters are all excellent.

If you don't have one already, a thermometer is handy to monitor the grill temperature and internal meat temperature. I'm not sure what the temperature control is like on the gas Webers, but in my WSM I aim for a grill temp of about 120C. A large brisket can take quite a while to cook so start it off earlier than you think you should. Resting the meat for longer will do it good anyway. When the meat hits an internal temp of around 70C, wrap it up in foil or butchers paper and it should power through the stall and help it cook a bit quicker. Then just take it all the way up to 93C before removing it to rest.
 
the_r_sole said:
don't bother with the box for the chips - just use tin foil to wrap them up, much easier to replenish
as said, it's all about the temp rather than the time
Click to expand...

What temp do you need to get wood chips in foil smoking? Or would you high heat the grill first to get the smoke started then bring it down to 120c? Is a single foil pack likely enough for the whole cook?
 
relicalpha said:
What temp do you need to get wood chips in foil smoking? Or would you high heat the grill first to get the smoke started then bring it down to 120c? Is a single foil pack likely enough for the whole cook?
Click to expand...

I usually do a few packages, direct onto the heat plates usually soak them first and then I'll put the first one on when preheating the grill and usually put the meat on when it starts smoking a wee bit. Usually add a few batches through the first few hours but I'm no expert, I've just completely butchered a gas grill and had a go rather than following any proper guidance
 
the_r_sole said:
I usually do a few packages, direct onto the heat plates usually soak them first and then I'll put the first one on when preheating the grill and usually put the meat on when it starts smoking a wee bit. Usually add a few batches through the first few hours but I'm no expert, I've just completely butchered a gas grill and had a go rather than following any proper guidance
Click to expand...
Turns out I say "usually" a lot too
 
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