Cooking: American style BBQ

Glaucus · 20 Sep 2010 at 07:42

Been wanting to try some 8+ hour cooked brisket for ages like Americans do it, so yesterday I finally did.

Ingredients:
2.6 kilos of locally farmed organic brisket at a mere cost of £14.73 from my "local" butcher
1 tablespoon salt
1 tablespoon Black pepper
1 tablespoon cayenne pepper
1 Tablespoon smoked paprika
1 tablespoon onion salt
2 tablespoons garlic granules
1 teaspoon cumin
1/4 cup soft brown sugar
3 tablespoons Worcestershire sauce

Been marinading for about 18 hours in the rub.

On the BBQ, just gone and flipped it as it's meant to be fat side up.

Been on about 1hr30

.

Phase two (4hrs in), just in case there wasn't enough meat. Same rub as used on the joint.

About 7hrs into cooking

Meat is now finished, the brisket has been flipped and that's the marinade side. It looks black, but it's literally a 2-3mm ring round the outside of the meat. If your wondering why the joint looks so much blacker, it has been flipped and that is the rub side. A nice dark flavoursome 2-3mm ring around the outside, in America they some times cut this bit off.

The joint was darn tasty, but omg the ribs, when it just falls off the bone.

Cosimo · 20 Sep 2010 at 07:53

That looks very tasty. You cooked it for 8+ hours, did you use much charcoal?

Glaucus · 20 Sep 2010 at 07:54

Just a tad, about 15kilos. But it is a very large bbq. Had to refill 4 times. So you need somewhere else to get the coals hot and glowing white before pouring them in.

Tefal · 20 Sep 2010 at 08:02

where was our invite?

Phate · 20 Sep 2010 at 08:14

Looks awesome...

But, was it worth the effort?

DM · 20 Sep 2010 at 08:15

That looks superb.

Glaucus · 20 Sep 2010 at 08:16

Phate said:
Looks awesome...

But, was it worth the effort?

Most certainly. TBH there isn't a lot of effort, just time.
Do some basting every half hour and chuck some more coals on to light every 1:45-2hours ish. Other than that it was sat around watching red dwarf and playing wii until people turned up.

FNGsam · 20 Sep 2010 at 08:16

did you eat it all yourself, like I'm sure americans do lol

Glaucus · 20 Sep 2010 at 08:18

FNGsam said:
did you eat it all yourself, like I'm sure americans do lol

6 of us got though about 1/2 the joint and two racks of ribs. So a fair bit. The rest is going to make some great rolls for work.

Phate · 20 Sep 2010 at 08:24

AcidHell2 said:
Most certainly. TBH there isn't a lot of effort, just time.
Do some basting every half hour and chuck some more coals on to light every 1:45-2hours ish. Other than that it was sat around watching red dwarf and playing wii until people turned up.

Cool

Gonna show this to Dad. He's a bit of a BBQ expert and I'm sure he'd be willing for this new challenge

Bes · 20 Sep 2010 at 08:25

Hey my mum lives in Bristol, Can you pop 'round with a doggy bag this afternoon?

Blonked · 20 Sep 2010 at 08:27

I don't see any Reggae Reggae Sauce.

Glaucus · 20 Sep 2010 at 08:28

A BBQ thermometer would certainly make things easier and of course I was missing wood chips for smoke. As all the garden centres had there Christmas decorations out, instead of BBQ stuff Grr. Will be getting some of the internet for next time.
Could also do with finding out the exact meat cut. Americans use a triangular cut with a good fat layer on the top. I'm not sure if it is the whole brisket of just a part of it (you get a thin and a fat end). I think it may well be the fat end but it's certainly not the rolled joint I used though.

Blonked said:
I don't see any Reggae Reggae Sauce.

who needs that rubbish. Made a red pepper and chilli ketchup.

ellingham · 20 Sep 2010 at 08:31

Bes said:
Hey my mum lives in Bristol, Can you pop 'round with a doggy bag this afternoon?

I can pop round and give you mum some doggy, no probs

I thought you would have cooked it in the oven, but slow cooking on a BBQ? I'm impressed man! I would have demolished those ribs by myself. And don't you just love left over BBQ sandwiches?

ellingham · 20 Sep 2010 at 08:33

AcidHell2 said:
A BBQ thermometer would certainly make things easier and of course I was missing wood chips for smoke. As all the garden centres had there Christmas decorations out, instead of BBQ stuff Grr. Will be getting some of the internet for next time.
Could also do with finding out the exact meat cut. Americans use a triangular cut with a good fat layer on the top. I'm not sure if it is the whole brisket of just a part of it (you get a thin and a fat end). I think it may well be the fat end but it's certainly not the rolled joint I used though.

who needs that rubbish. Made a red pepper and chilli ketchup.

you been watching man vs food? Man that slow cooked brisket looks like heaven, then they have that lovely gravy/juice they soak the pulled meat in before it goes on your sammich.

Haiku · 20 Sep 2010 at 08:34

Looks lovely.

Glaucus · 20 Sep 2010 at 09:06

ellingham said:
you been watching man vs food? [/IMG]

Love that show, honest food done with care and expertise. Yeah the dipped rolls looted great as did that place who smoked there ribs for 24hours.

waso_dude · 20 Sep 2010 at 09:13

Dam man, made me dam hungry this morning! Cheers for that!

Theophany · 20 Sep 2010 at 09:28

Ah, the key difference between British and American BBQs - Americans have 7-8hrs to slow cook their meat. We generally have around 1hr before it starts raining.

Andr3w · 20 Sep 2010 at 09:33

om nom nom nom nom