Davedesign Posted May 18, 2018 Share Posted May 18, 2018 Hi all, i planned to try some brisket tomorrow. But the only Brisket I could get my hands on was a rolled piece. The butcher said it was thin so they roll it. After cutting to about the length I think my grill is I have a 1.8kg piece. So how do I handle this for a smoke?. Obviously most of Google pops results for normal brisket. Thanks in advance Dave Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 18, 2018 Share Posted May 18, 2018 @Davedesign I cooked this small piece of rolled Brisket at last years National Smokers Weekend. http://www.woodsmokeforum.uk/topic/8-brisket-burnt-ends/ I know it goes to burnt ends, but this piece of Brisket was about 1 hour off being perfect for sliced Brisket. 1 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted May 18, 2018 Share Posted May 18, 2018 Rolled brisket is not what you would call a "traditional" smoked brisket but it does still smoke well. 42 minutes ago, Smokin Monkey said: I cooked this small piece of rolled Brisket at last years National Smokers Weekend. I know it goes to burnt ends, but this piece of Brisket was about 1 hour off being perfect for sliced Brisket. The brisket Steve cooked was amazing but there was a major issue with it... There was just not enough to go round. The lucky ones of us who got in early really enjoyed it though. 2 Quote Link to comment Share on other sites More sharing options...
Davedesign Posted May 18, 2018 Author Share Posted May 18, 2018 (edited) Yea I think my last minute purchase might not fit my brisket aspirations! Any hope for a more traditional result of meat? Not against the Steve's burnt ends, they look good!! Just wondering if what i have can fit something more traditional? Edited May 18, 2018 by Davedesign Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 18, 2018 Share Posted May 18, 2018 Would like to see it unrolled, just to see what the thickness is. Quote Link to comment Share on other sites More sharing options...
Davedesign Posted May 18, 2018 Author Share Posted May 18, 2018 Quote Link to comment Share on other sites More sharing options...
Davedesign Posted May 18, 2018 Author Share Posted May 18, 2018 I think perhaps they saw me coming!! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 18, 2018 Share Posted May 18, 2018 Yes, that is pretty poor. Was it a local butcher? If it was you need to start educating him into proper BBQ cuts. That said put it on the Pit ad give it a try. Would do it during the day So you can keep and an eye n The IT. Quote Link to comment Share on other sites More sharing options...
Davedesign Posted May 18, 2018 Author Share Posted May 18, 2018 Was indeed! Very local but not tried them before. Knew I was looking for bbq smoking and we even had a little chat about ribs, good looking ribs though! I think even before your last reply Steve I knew and had the salt, pepper, garlic and onion out to try your burnt ends! I shop for the rest in the morning for the sauce. Any viability in reheating burnt ends? Might struggle with nearly 2 kg in a sitting... although I reckon I could do it ? Quote Link to comment Share on other sites More sharing options...
Wade Posted May 19, 2018 Share Posted May 19, 2018 Don't be too harsh on your butcher as they often do struggle to get hold of large briskets - manly because they probably don't sell very many of them. He should have let you see it before selling it to you though so that you could have the opportunity to refuse it. A general rule of thumb is never to buy anything that has been rolled for roasting. Butchers often use the rolling to even up uneven cuts and some even hide additional fat/trimmings inside. I have experienced this first hand as a local butcher insisted on rolling a boned pork shoulder before selling it to me. As I was going to use it for pulled pork, when I got home I cut the strings and opened it out. To my surprise I found that he had added considerable amounts of pork fat into the centre of the roll. I weighed it and it came to almost 25% of the total weight of the joint. Now if it was going to be roasted I probably would have been none the wiser! Quote Link to comment Share on other sites More sharing options...
Davedesign Posted May 19, 2018 Author Share Posted May 19, 2018 Yea don't get me wrong, I have no 'beef' ? with the butcher. A little dissapointed he knew what I wanted and offered this up. But not say he's into bbq and smoking so perhaps none the wiser. I'l be back there.... the ribs really did look good! Quote Link to comment Share on other sites More sharing options...
Davedesign Posted May 19, 2018 Author Share Posted May 19, 2018 I was none the wiser for sure! Quote Link to comment Share on other sites More sharing options...
Davedesign Posted May 19, 2018 Author Share Posted May 19, 2018 So my decisions..... Left it overnight with salt, pepper, garlic and onion granules. The plan to smoke it, use half tonight for burnt ends and half into a chilli tomorrow as it naturally was in 2 parts from the butcher. I've smoked it flat over a hickory chunk, foiled at 65c. Cooked untill 90 as half id like tender as pos and rested to use in chilli.. I' kept the juice from the smoke in a foil pan and added with the meat when foiled the meat to carry on cooking. Half is still foiled, toweled, in a cooler resting. The other half I've cubed sauced with Steve's recipe, minus some sugar tweaks. Back on the smoker at 137 currently. Put abit of hickory on aswell as it's uncovered! I'd had a hard time with temps after foiling.... a 1mm adjustment on vents had temps swinging. Not helped by direct sun im sure. An enjoyable and interesting session so far, at least that's for sure! 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted May 19, 2018 Share Posted May 19, 2018 8 hours ago, Davedesign said: I'd had a hard time with temps after foiling.... a 1mm adjustment on vents had temps swinging. Not helped by direct sun im sure. The sun will have a dramatic effect on the internal temperature. It can easily increase the IT by 15 C - then when the sun goes in the temperature plummets. When adjusting the temperature are you trying to adjust all of the bottom vents together or just one at a time? You no not need to adjust them all at the same time. Quote Link to comment Share on other sites More sharing options...
sotv Posted July 5, 2018 Share Posted July 5, 2018 I am used to seeing these thin pieces of Brisket and not had much success with them Going round Sainbury's today they had some saucer sizes pieces of brisket on offer at the butchers counter @ £7 @ kg and they looked really good and up to about 3 kg in size I would estimate. Any reason not to use a brisket cut like this on a smoker as a whole piece and slicing it and serving it up. Or is the thin end the way to go every time? looked very similar to this Quote Link to comment Share on other sites More sharing options...
Wade Posted July 5, 2018 Share Posted July 5, 2018 These are all rolled and so will flatten out once you have cut the strings. That particular piece looks quite good as it would be quite thick once unrolled and it does not have too much fat. Quote Link to comment Share on other sites More sharing options...
Sluggy Posted July 21, 2018 Share Posted July 21, 2018 Never had much luck with rolled brisket. I think the lack of fat was causing my problems, that was until I discovered a magic ingredient. Ghee. I now smoke them with no problems at all. Leave it rolled cover in rub and smoke for an hour or 3 depending on size. Once that’s done I remove and slather it in ghee and wrap well in foil, bung back on until it hits temps. One I have just been cooking overnight for a family party tonight. 9kg pork shoulder still trundling along White block is Halloumi 3 Quote Link to comment Share on other sites More sharing options...
sotv Posted January 28, 2019 Share Posted January 28, 2019 Noticed in my local lidl they had some unrolled reasonably chunky joints of brisket (about 3 inches thick) today for £7.15kg not particular big, average about a kg. But nice to see brisket that isn't rolled in a supermarket for a change Quote Link to comment Share on other sites More sharing options...
Justin Posted January 28, 2019 Share Posted January 28, 2019 I will go look. Quote Link to comment Share on other sites More sharing options...
sotv Posted January 28, 2019 Share Posted January 28, 2019 1 hour ago, Justin said: I will go look. They were mixed in with the roasting beef joints in my local Lidl Quote Link to comment Share on other sites More sharing options...
Justin Posted January 29, 2019 Share Posted January 29, 2019 Just found this in Lidl. Good small size for a couple. Thanks @sotv for the tip 9 Quote Link to comment Share on other sites More sharing options...
sotv Posted January 29, 2019 Share Posted January 29, 2019 looks good, let us know how it turns out Quote Link to comment Share on other sites More sharing options...
Justin Posted January 29, 2019 Share Posted January 29, 2019 Sure will but it is the freezer now for another time. It will be fine. Maybe smoked or sous vide, will wait see 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted January 29, 2019 Share Posted January 29, 2019 Weather bit of a nightmare at the moment,, snowing like a good'un at the moment here, so instead of smoking a duck today outside, I have switched to slow cooking a whole duck in my dutch oven in the oven for 5 hours for tea. Fingers crossed it turns out ok. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 29, 2019 Share Posted January 29, 2019 nice one mate, good idea. Quote Link to comment Share on other sites More sharing options...
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