Dave Littlewood

This is the temperature chart for the one I did yesterday. You can see that it stalled for only a short time as it was a small piece of meat. It almost got to 91C and then I had to re-fuel and took the wrap off (foooooool), then I re-wrapped it and it got there OK. It tasted OK but I didn't really get a good bark on it. Sorry but we ate it before I could get a photo!

Wow, looks amazing bark you got there. What was the mass of the brisket?

HI, just joined the group! I've just tried to do brisket on my Weber 57 using the snake method of charcoal. I had to persuade my butcher to give me a flat brisket (was complaining that he wouldn't be able to sell the rest of if as I only took 1.5 kg??). Used the Weber Bluetooth temp for meat and BBQ temps. 1 - I could only find some lump wood from the local petrol station - utter rubbish. Massive variation in the size of the lumps. Basically didn't burn well enough to burn round the snake so I had to manually re-stock the fire manually 2 - I unwrapped the brisket when it got to 85C as I thought it wasn't getting to the magic 91C because it was sat in it's own juices - IDIOT. The internal temp dropped down to 75C so I re-wrapped it and then it got back up to 91C in about 30 minutes. I'm about to but some Australian heat beads - give 'em a go as I usually use Weber. Any tips on trying to get a good cut from a UK butcher? I'm not sure that the UK butchers use the same terminology as the USA for bracket, point and flat etc? Also, what do you think is the minimum size to smoke a brisket? I got 1.1kg once I'd trimmed it and I think it was too small.