U can do that again

Personally I just use seasalt and pepper 50/50mix but pepper ground at least 24 hours in advance. Apply it an hour or so before it goes on the heat. Am generous with this rub looks as if the brisket has a jacket on. See other posts for pictures of previous briskets  and smoke ring.

Simply steaks carved of a 4 bone rib roast to the thickness required having been hung for 42 days.

recipe as such is indirect on kettle over mix of lumpwood & Weber briquettes to internal temp of around 52c then rest while bring heat to as hot as possible then sear, rest then finish with sea salt & fresh black pepper served with green salad & home made bbq sauce on the salad

Welcome, hope you enjoy your creation

Couple of 42 day hung steaks on indirect.

Looks good, any excuse to do a brisket, we have frozen cooked brisket then defrosted when we wanted it, also like it cold

How did it go?

Well proper set up & no doubt cooked in proper ribs way. Given a small rack that needed cooking late yesterday, so sprited with vinegar then used jerk seasoning allow about 10mins between either side, sufficient foil to cover shiny side up, spritz with vinegar & couple of knobs of butter lay ri s meaty side down and parcel, over direct heat for about hour 10 then unwrapped to finish mainly indirect as cooked some black Angus bratwurst, served with green salad & mayo. Mgmt approved with UCDTA. Compulsory leftovers pic for Adam G........

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@AdamG overnight cooks not sitting round a firepit pretending to be a cowboy/caveman opportunity missed........have meater+ for shorter cooks but don't rely on it just use it as a guide if loitering out of smoke range or engrossed in book, also have thermoworks smoke which I tend to use for long cooks. Never had a bbq tool set in a case but admit not been impressed when seen as seem a bit flimsy to move big hunks of meat. Have large Napoleon Pro spatula thingy with integrated bottle opener. My go to bbq tools 

1 hour ago, AdamG said:

Never thought about that...I just put it down to my taste buds not neing as sensitive haha👍

Thanks hoogl

After a couple of hours smoking be it brisket, pulled pork etc I stop with the smoke wood & continue with just the charcoal, less smoke, also being a simpleton tend to loiter a few metres away where the smoke isn't so concentrated...... test for me is if clothes smell strongly of smoke or not. Also tend to drink water so when eating no competing flavours like homemade beer or 🍷. Mgmt hasn't complained lately about either me or food being too smoky.

Guess getting the balance right is all part of improving smoking skills .........or just an excuse the keep on grilling.  . .

7 hours ago, Justin said:

Is that a cast iron grate?

 

Evening, very observant,  it is a cast iron grate, standard on my Napoleon kettle also hinged sections to load coals etc, can be lowered height wise & the lid is hinged on mine but is the "posh one".......very happy with it, think Sooty(?) has one

2 hours ago, AdamG said:

How about a roast beef topside next? Turned out delicious last time I did one😋

Have a couple of Texan steaks hanging at local butcher, will take them somewhere between 35-42 days hanging. How big a piece of topside & roughly how long to cook?

12 hours ago, AdamG said:

I would be very happy with that😁😁🍻

Thank you, doesn't mean you will get any left overs.........next time might cut the skin off before so easier to mange when trying for crackling.

Wondering what joint to do next, any recommendations??

Well it's done, great flavour, juicy, crackled OK but a little burnt in places 

Indirect belly pork over mix of artisan lump & briquettes with bit of applewood for smoke,  will lower grate, flip joint over, move direct to hopefully get crackling

Aborted as the wind got up, eventually a sprinkle of rain fell.......till the next time

the patio/path has enough heat to cook some sausages tonight, save firing the barbie up🤫 or am I just weird 🤔.....

Sterling effort sir

Any leftovers, unless Adam has  ............  ..  . ..

What was on offer from the grills pls?

Have done 40 plus but limited to sausages, burgers & chicken thighs as after a cricket matches, with free beer..........anything else wouldn't of been appreciated 

Thanks for the idea & congratulations on your choice of kettle, mine was a simple olive oil, garlic powder, fresh tarragon  rubbed on, took about 90mins but I did drop the grate closer to the heat, then crisped the skin for 5 mins, served with green salad

24 minutes ago, Kave said:

Impressive smoke penetration there.  What are you cooking on ? 

Used a Napoleon Apollo bullet smoker, basically the same as the Pro Q, water in the water pan, local charcoal & local smoking oak.

11 hours ago, AdamG said:

looks good to me!😋

Don't forget that this is a harder cook than what mine was👍

What wood did you use for smoking?

I have only attempted brisket a couple of times...need to have another go soon

Used local oak, off cuts from mates furniture making hobby from his farm. Sample of the type of rejected/wrong oak I get, as in this iscwhat it goes into so not your average smoking wood. Brisket in my opinion is worth the effort, just need to keep practicing

Well, hit the dread stall, not a great bark, ok smoke ring but great flavour, served in tortillas with salad & homemade bbq sauce. Rubbish 50/50 salt & pepper

This was the last brisket attempt, was posted on here previously, home grown spuds with this one.......not much too live upto  .....

If u mean what wasn't eaten at first sitting, will be used later in the week, like the cheeky kebab cook recently.....

U really don't know me, explain leftovers please.......

Cheshire pie, pork chops with homegrown veg, need to up my game as was/am doing a brisket, local element is East Sussex charcoal & smoking oak but not from my shire as live in Kent but brisket is on anyway. Now for bunch on the kettle while bullet smoker chugs along