Smoked Beef Brisket on a Weber BBQ

Discussion in 'Cooking' started by scotjimland, May 14, 2014.

  1. scotjimland

    scotjimland Funster Life Member

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    Makro has beef brisket on offer at £4.99/kg.. so I bought a piece , around 3.5kg ..

    before buying I asked the butcher if it was one piece, as I planned to unroll and slow cook/smoke .. he confirmed that it was..

    There are plenty of recipes and methods on line.. as I have a Weber BBQ I used the Weber method and recipe from their site ..
    http://www.weber.com/weber-nation/blog/brisket

    Last evening I slathered it in mustard and BBQ spices.. left in fridge until this morning.

    I planned to slow cook for around 6-8 hrs .. and use Oak wood to smoke.. (left over lumps from turning).

    Up at 7am, barbie lit, had some breakfast and by that time it had settled down nice.. cooking temp about 200-250f.. 90- 120c .. my aim was for final meat temp. of 195f or 90c

    I set the barbi up for indirect cooking.. coals to one side and a drip tray full of water under the meat .. another tray of water on the top grill.. this helps keep the meat moist.

    I sprayed the meat every hour with apple juice and at the same time added wood and briquettes as required..

    This is a labour of love.. the cooking temperature must be kept within 200- 250 f , this is controlled using the bottom damper.. the top vent is always open about 1/3 ..so no going out for the day.. I decided to paint the shed while it cooked..

    6 hrs later I tested and the meat was about 160f .. so I wrapped in foil and cooked for about another 2 hrs.. until it had reached 195f

    Remove from barbie and let it relax and cool for an hour

    The results .. absolutely gorgeous.. it is tender and moist and has an lovely smokey flavour.. :Smile:

    This has earned me a lot of brownie points.. :Wink:

    The beast smoking away ..

    [​IMG]

    during the smoking

    [​IMG]


    Being wrapped, prior to final cooking

    [​IMG]


    The final product.. notice the pink edge where the smoking has penetrated

    [​IMG]
    [​IMG]
     
    Last edited: May 14, 2014
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  2. Puddleduck

    Puddleduck Funster

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    Now I am really hungry! We're coming over to your place for dinner!
     
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  3. scotjimland

    scotjimland Funster Life Member

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    :Laughing:.. more than welcome.. bit of a drive though..
     
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  4. Puddleduck

    Puddleduck Funster

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    Yes, a bit too far. You may have to do a repeat performance at a meet.
     
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  5. Momo

    Momo Funster

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    That looks absolutely delicious! :thumb:

    I should imagine you got a load of Brownie Points for both jobs!! :Laughing:
     
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  6. jockaneezer

    jockaneezer Funster

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    Just doing a whole chicken on my Weber at the moment with some lumps of cherry (son is a tree surgeon ) Brisket is on the list after some pulled pork. Have got all the bits together to build an UDS. We get our meat from the local butcher and if I give him a few days notice, he will sort me out a brisket.
    Got a Weber Go Anywhere in the camper, brilliant bit of kit.
     
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  7. Carol

    Carol Funster Life Member

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    That looks really tasty, now I'm hungry :Smile:
     
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  8. Larrynwin

    Larrynwin Funster

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    Nice one Jim, I love cooking but rarely do .
     
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  9. telsdog

    telsdog Funster

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    Build your UDS. Built mine last year, best pulled pork ever. Also done brisket and lamb shoulder. Chicken not so good cooked low and slow. Lesson learnt. Higher temp next time. Digital wireless double temp probe a must.
     
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  10. Ridgeway

    Ridgeway Funster

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    Smoking and steam smoking is just a great way to cook meat and fish. We use our smoker almost every weekend, 52wks a year and have been cooking the Christmas turkey on it for the last 10yrs. We have an Oklahoma Joe smoker and it has been really excellent.

    Next time add some water in a small pot as the steam helps to penetrate the meat, you can also add beer in the same way. Fruit wood is very nice and i prefer cherry or damson although not too much about this year and i can't trim the trees any more......

    Happy to see some more smokers
     
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  11. gordoncbrown

    gordoncbrown Funster

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    Right, I fancy setting my smoker up and getting it going. Looks a good , well cooked piece of meat.
     
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  12. scotjimland

    scotjimland Funster Life Member

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    yes.. i did :Wink:

     
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  13. scotjimland

    scotjimland Funster Life Member

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    That's my next purchase.. :thumb:

    can you recommend one.. preferably with a UK supplier.. ?

    Most seem to come from the US
     
  14. grasscutter

    grasscutter Funster Life Member

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    Looks delicious. Think we can also smell it.
    You can keep all your expensive cuts of meat. A lovely slow cooked brisket beats them all.:thumb:
     
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  15. jockaneezer

    jockaneezer Funster

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    Hour and a half later and it's ready for carving.
    Well our son turned up unexpectedly so we had to share the chicken with him. He seemed to like it as he ransacked the carcass too !

    Definately need to get it finished. Did you buy a Maverick wireless thermometer ? I've been looking at them but they're around £ 70, quite a lot cheaper in the States tho :Sad:
    A few people I've met on a bbq/smoking forum are having a meet at Woodhall Spa campsite in August. The guy pulling it together is Danny who's originally from Texas so it should be the real deal ! Someone's bringing an UDS, others are bring WSM's.
    We're all gonna contribute dishes for a Jacob's Join on the saturday, can't wait :thumb:
     

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  16. Ridgeway

    Ridgeway Funster

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    Must admit that I've never used a thermometer mainly as it's almost impossible to control the temperature, I just focus on a good burn and the let the meat find it's way although it really depends on the wood type.

    This is like ours:

    [​IMG]

    They are also great for Salmon as well and last week we had Maize on the go which the children like.
     
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  17. JockandRita

    JockandRita Funster Life Member

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    I had toast and pate for tea, so there. :Tongue1:

    Cheers,

    Jock. :Wink:
     
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  18. jockaneezer

    jockaneezer Funster

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    Can’t beat corn on the cob, still in it’s husk and just throw it on the barbie.
     
  19. scotjimland

    scotjimland Funster Life Member

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    smoked ? :Laughing:
     
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  20. telsdog

    telsdog Funster

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    Yes Maverick temp probe. Amazon about £70 as you said. Dearest part of the UDS build. Bought a cheap kettle BBQ off eBay and used the parts. 2 ball valves and fabricated charcoal basket. Very controllable temp and cooks for over 12 hours on 1 basket of charcoal. I'm a fair weather smoker so didn't get much use last year. Hopefully more this year.
     
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