Fired up the '20'

First smoke the weekend. Will take a few smokes to get the temp sorted.
Did English brisket with mustard, NOT U.S belly pork & very nice it was too!

fenman

That sure looks good but I got to say that is the oddest looking brisket I have ever seen..

Why do you roll it up..??



This is what I am used to seeing when it comes to brisket.. You all got some skinny cows over there.

Roxy, that is how brisket is prepared by the butchers here in the UK, I know it's not what you're used to, but it is quite nice if you stuff it with some peppers, herbs and cheese, then smoke it for about 8 hours.

By the way Fenman, it all looks good to me

My butcher rolls fresh ones as a rule ... due to the smaller size animals they butcher. I was too lazy to cut the strings and stuff or season it. Gave the outside a liberal amount of rub ... smoked with mesquite and oak, foiled at 164ºF and removed at 192ºF rested for an hour or so, then sliced thick when temp. dropped to about 170º ...
Served on Kaisers ... everyone loved it!
It was the best I've ever had for texture ... will continue to experiment with seasonings etc.

Looks great!!! I must find a pan to go under mine.

Interesting...I've never seen a brisket done that way, but sure looks good! Stuffed with some whole grape tomatoes, blue cheese, chopped walnuts and herbs, and I'm thinking I need to see if I can find one of these cuts to cook up!

Is this brisket just a smaller, thinner, cut from a younger animal; or is it prepared this way?

Carpe 'Que,
Jim Rhino

Most things at my local butcher is rolled so I ash for a legnth of string so I can open and season then re-roll. Most of the fat is removed so I also purshae sheets of fat from him.