Brits Try Smoking [BRISKET]Texas Style in the UK for the first time! | Pinch Me !!!!
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Brit BBQ's Brisket Texas Style for the First Time!
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In this video, Mr. H takes on the ultimate BBQ challenge - a Texas-style brisket! Watch as Mr. H trims and seasons a beautiful brisket with Goldee’s #1 brisket rub, a fan-favorite blend. He then fires up his Franklin Backyard Pit, an offset/stick burner, and smokes the brisket low and slow using oak wood for that perfect smoky flavor.
Texas-style brisket is all about simplicity and technique. It's a large cut of beef, traditionally cooked over indirect heat for hours until it's melt-in-your-mouth tender. Mr. H sticks to tradition by wrapping the brisket in foil and tallow before setting it in a warmer overnight for the ultimate flavor infusion.
After hours of patience, it's time for the taste test! Will this British BBQ master nail the Texas-style brisket on his first try? Stick around to find out!
Don’t forget to like, comment, and subscribe for more BBQ adventures, and let us know your brisket tips down below!
What is a Texas style BBQ Brisket ?
Texas-style smoked brisket is a signature dish of Texas BBQ, known for its simplicity and emphasis on the natural flavors of the meat. It involves a large cut of beef, typically the pectoral muscle from the lower chest of a cow. This cut is seasoned minimally, often with just salt and black pepper, to let the beef shine. It's then slow-smoked over indirect heat using hardwoods like oak, mesquite, or pecan.
The process takes anywhere from 10 to 16 hours, with temperatures kept low (around 225-275°F) to allow the collagen in the meat to break down, resulting in a tender and flavorful brisket with a characteristic smoke ring just beneath the crusty "bark" on the outside. The "bark" is a dark, flavorful crust that forms as the rub and smoke mix during cooking.
Wrapping the brisket in foil or butcher paper partway through helps retain moisture, and some pitmasters will add beef tallow or other fats to enhance juiciness. Once cooked, it’s often rested for several hours to ensure the juices redistribute, making for a rich, smoky, and tender bite. Texas-style brisket is typically served sliced, sometimes with traditional sides like pickles, onions, and bread
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In this video, Mr. H takes on the ultimate BBQ challenge - a Texas-style brisket! Watch as Mr. H trims and seasons a beautiful brisket with Goldee’s #1 brisket rub, a fan-favorite blend. He then fires up his Franklin Backyard Pit, an offset/stick burner, and smokes the brisket low and slow using oak wood for that perfect smoky flavor.
💰 Use the code: MRHFRIENDS at checkout to get 10% off your order
🥩 Typhur thermometers at Typhur.com ➡ www.typhur.com/
Typhur Sync Gold: bit.ly/47w49TE
Typhur InstaProbe Core (US): bit.ly/4ep7yWE
Typhur InstaProbe Core (UK): bit.ly/3BhTj7D
Texas-style brisket is all about simplicity and technique. It's a large cut of beef, traditionally cooked over indirect heat for hours until it's melt-in-your-mouth tender. Mr. H sticks to tradition by wrapping the brisket in foil and tallow before setting it in a warmer overnight for the ultimate flavor infusion.
After hours of patience, it's time for the taste test! Will this British BBQ master nail the Texas-style brisket on his first try? Stick around to find out!
Don’t forget to like, comment, and subscribe for more BBQ adventures, and let us know your brisket tips down below!
What is a Texas style BBQ Brisket ?
Texas-style smoked brisket is a signature dish of Texas BBQ, known for its simplicity and emphasis on the natural flavors of the meat. It involves a large cut of beef, typically the pectoral muscle from the lower chest of a cow. This cut is seasoned minimally, often with just salt and black pepper, to let the beef shine. It's then slow-smoked over indirect heat using hardwoods like oak, mesquite, or pecan.
The process takes anywhere from 10 to 16 hours, with temperatures kept low (around 225-275°F) to allow the collagen in the meat to break down, resulting in a tender and flavorful brisket with a characteristic smoke ring just beneath the crusty "bark" on the outside. The "bark" is a dark, flavorful crust that forms as the rub and smoke mix during cooking.
Wrapping the brisket in foil or butcher paper partway through helps retain moisture, and some pitmasters will add beef tallow or other fats to enhance juiciness. Once cooked, it’s often rested for several hours to ensure the juices redistribute, making for a rich, smoky, and tender bite. Texas-style brisket is typically served sliced, sometimes with traditional sides like pickles, onions, and bread
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What do your neighbors think of smelling all that great BBQ Mr.H?
using Fahrenheit... CHECK
discussing "dry rubs"... CHECK
calling it Aluminum... CHECK
talking about : points, flats, smoke rings, bark... CHECK
eating BBQ with your hands... CHECK
willing to get ears-deep in some Q... CHECK
time for y'all to get your USA citizenship. you've earned it.
i'm 78 and grew up in Texas and spent my life working/directing kitchens and campfire cooking.
there is no way i would ever try to pass myself off as a Pitmaster. you have surpassed me. i salute you.
Would love to see your friends react to your cooking
Invite a few Brits reacts food channels over for a BBQ
Absolutely 💯
@@2012escapee1That would be EPIC 👏👏👏
and what the neighbors said about all that awesome bbq smell.
Stop apologizing already!!! I think you're well on your way, this one looked great!!! I would have been tickled to death with it.
yes, boldly go forth!
@@donaldandbecki where no Brit has gone before ! 😂
Well done Mr. H. Well done indeed. For a first time you did very well. That Aussie brisket looked a little too lean. You're doing great. Cheers from Tennessee
I know its for camera shots but stop squeezing all your juice out!! haha ... Ever see them people that smash their burger right before they pull it off its like a sin!!!!!!
I`m always yelling at the computer when he doe`s that too! Haha, your absolutely right!
So glad I'm not the only one who feels this way.
Mr. H, I want you to know that when you approach meat you give it a full-on inspection and then know where to cut and how much, I think who is this guy? My goodness, I know it's hard to see growth when you are growing, but you are getting to be a pro whether you know it or not! You rock! And, of course, Ms. H rocks too! Bly! xoxox
@@intallpines wow thank you so much for those kind words ❤️
It needs a bigger fat cap. That’s the problem
💯
If you can, try not to get grass fed. They are always more lean. That point was goobered up from the get go…not your fault, it was just thin and weird. I thought the bark looked great, the smoke ring looked great, but it looked like the flat was a bit dry and roasty. Again, I think grain fed, or finished beef would help that. I’m from Texas and have been doing this for over 40 years, but I can’t tell you how fun and exciting it is to see y’all getting into smoking meat. Keep at it and you’ll get that brisket that’ll blow you away.
For your first brisket and with what the butcher did to that brisket, you did a bang up job. It will take you multiple briskets to figure out how your smoker works on them.
Thank you so much for this comment 🙏
@@Mrhandfriends If you save the juice you can make an amazing gravy from it.
I think you did great with your first brisket. I’m think that might have been the butcher’s first brisket also. I thought the same as you when you opened it up. What the hell kind of brisket is this.
@@ik7578 I make biscuits and gravy with my juice.
@@captinmorgon3699 I beg that's AMAZING!
You are far too hard on yourself. You can’t replicate world famous barbecue at home on your first try. That’s what makes it world famous.
Yea, some of those recipes are perfected over multiple generations.
You should be dam proud, nice bark, smoke ring, not bad for the “pull apart”. Looks great. Seriously, who in the UK is doing anything as nice as yours on the 1st attempt. Call that a big success
Not bad at all for a first brisket. Looks delicious 👏🏾👏🏾👏🏾👏🏾
When placing the Brisket on the grille of the Smoker Unit , ALWAYS place the Point towards the Heat source and the flat end away from the heat source
WOW!!! Fort Worth, Tx in the house! Nicely done!
I think you can absolutely blame the cut of meat for any disappointment you may have, there's a reason all the briskets you loved in Texas has all that marbling. That adds to your taste as well as your moistness.
A good effort for your first attempt. A true pitmaster trains for years and has many failed attempts. You are still learning your butcher and your equipment.
We have been totally spoilt with eating some of the best BBQ restaurants in the world !
Need some beer, family, neighbors, and friends. It's social food.
@@BrettHavekosthis neighbors must smell it 1:32 and want to come by
Bs
I’m so curious if your neighbors have made comments on your BBQing since you’ve gotten your smoker?
I have no less than 1000 questions about those neighbors. I hope they'll do a live on it one day or a Zoom. hehe!
We will be sharing bbq in the future !!!
@@Mrhandfriends I’m sure they’ve been wondering what the heck ya’ll are doing over there 😂
@@Mrhandfriends 😁😁🥰🥰🥰
@@thesimplesaguaro The Mad Smokers down the road!
As a Texan, I'll say, Great job, Mate. Use the brisket and make some scrambled eggs and brisket tacos for breakfast. :-) 😎
Youre well on your way to being a pit master. Dont be afraid to make mistakes its part of the learning process. Find a good butcher and tune your spicing to make it yours . Good job . Food is love spread the love with your fellow countryman and family.
Much respect Mr. H! My Grandpa was a pit master in his own right. It was literally a lifetime of learning. He really honed his skills when he moved to Wimberly Texas in back in 1978. Bravo Sir! I tip my Cowgirl hat to ya! 🤠 ❤👏👏👏
Wow awesome and only your first try Brilliant 🥂
Thank you 🙏 ❤️
Looks good i think you did a great job for your first time everything gets better with practice way to go mr H
Mr H, I’m guessing that’s the best brisket in all of the UK!!
With meat at those prices, couldn't you buy a calf on a farm and let them manage until it's meat time? Just a thought. I know you don't want a cow in your backyard!
Bloody hell, that looks delicious
Cook with confidence H!
You have the heart to do this!!
As a "cheat" to make the flat more tender, when you are cutting it, slice it as thin as possible and it will make it seem more tender or you can just chop it up for sandwiches. Great first time!
This Texan approves. Much better looking than many BBQ joints here. Your issue may have to do with using grass fed beef - it’s usually leaner/drier than most of the beef in the US that is corn fed. Grass fed is healthier, but fat is flavor and it’s worth it. Love your videos - I have learned a few tricks from you already.
Oh wow, thank you
That looks SOOOOOOOOOOOOO good!! I can't wait for your restaurant to open 😃
Grass-fed is REALLY healthy. It costs MORE in the States for grass-fed. Full of omega -3s’s Really good for you. Glad you liked it! Seattle is sending love.
But it's not the way Texas BBQ is made. I love grassfed, but not in a brisket. If you change the major ingredient in a recipe, it won't come out the same. Ask a chef.
You can't change the main ingredient and have the food come out the same. I love grassfed, but not for brisket. Ask a chef what happens when you substitute the major piece of meat.
Hello H family lets do some smoking yay
👍👍
That’s one skinny brisket. Dude
Yeah :/
That was very impressive Mr H. You’ve come a long way. Quick question: Do the BBQ restaurants in the UK order their meat from the US?
It looked really good! And I had to smile when you opened the smoker and we heard Mrs H’s “ooohhHHH!” (8:06) That is a woman who appreciates her BBQ! 😊 Also remember, when you’re in the US pulling apart those brisket slices, those are pencil-thick (1/4 inch) slices generally. You had some cuts that looked an inch or so thick… those will never pull apart as easily.
That looks great! You did a really good job, especially since it was hard to tell exactly what cut it was or if that is the way briskets are rendered and packaged in Australia. All in all that was excellent first one. Keep up the great work and fun!
14:30 that brisket is looking wonderful. 18:10 That looks perfect.
Here in the Midwest brisket will run $4.00 a pound anytime. 3 bucks on sale.
That’s amazing !!!
@@Mrhandfriends It's usually choice tho, at that $ and not Prime... not sure what you got, or were looking at getting... you sure that wasn't already cooked? (Sounds extra expensive, to me if not!)
… and we sometimes thing that is expensive.
In about 2005 they were costing about $1.25 - $1.50 a pound.
That looks lovely. By next year you will be a Pit Master😊
I live in Arkansas, and last year my wife bought me a smoker.... while I'm not brave enough(price prohibited)to try doing a brisket. I am a pork rib fan. Recently I have been narrowing down the taste I want, and trying different rubs, binders, and the occasional glazed top. So to shorten this comment, I'll just say we are going through the learning process together. Cheers
P.s. I have done a beautiful Boston butt for pulled pork. I have my method, just not the right taste for ribs....close, but not quite there. It taste great, just not how I want it to taste.
I'm from Arkansas too. I have a ptiboss pellet grill and just got a pit barrel. Usually cook every weekend. I rotate out between brisket, ribs, pork butt, sometimes pork belly.
@@theguitarman22 I'm doing ribs Friday, this time I think It will be awesome.
Rendezvous spicy mustard binder, Killer Hogs dry rub, straight Hickory and my homemade sauce/glaze..... been running through my mind how it's gonna go down.....Lol
@@jimglasco I actually just picked up some baby backs at Sam'sn that I will cook this weekend. I have been practicing ribs in my new pit barrel. I usually use a mixture of my own rub and the gospel all purpous. But this time I picked up some Big Moe Cason Comp Rib Rub I'm want to try.
OMGosh!!! BBQ brisket is my very, very favorite!!! 🤩 ❤❤
Honestly for such a weird cut of meat that had most of the fat cut....I honestly think you did an amazing job.
I love you appreciation and humbleness towards the are of Smoking meats.
Your doing a great job keep it up.
Proud of you here all the way in Oklahoma.❤
Now I'm craving Brisket !! I'll have to have my hubby pull one from the freezer and get er done-YUMMY
🎶For he's a jolly good fellow! 🎵 You got to smoke a brisket on your own pit, how awesome! It looked really good for your maiden smoke, now you can relax and start the lifelong journey of messing with times, temps, woods, and rubs. 🤪 You might even start drinking your coffee black with more long nights at the smoker 🤣🤣🤣🤣. Have you figured out y'all can light a wood fire in the firebox and "sit by the fire" on a cool evening yet? Great tip if your neighborhood is against real wood firepits.
I'm glad you are cooking your first brisket. Congratulations! A brisket can be a little scary the first time especially wirh the price. This one looks good for your first time. You might try a dry bryne for 12 to 24 hours if you have the time. Even just a couple of hours is good. I usually get my brisket trimmed seasoned and everything prepped the day before so all i have to do is wake up light the fire and throw it on. I am glad to see that you got a warmer a long heated rest really improves the BBQ in my opinion. I think with the leaner British and Australlian grass fead beef it was probably a good choice to use foil over butcher paper especially for your first time. Can you get corn fead beef from Australia? In my experience the flat will always be done last, that could just be my cooker, but i think that a pretty good rule of thumb. I check the flat in several places and pull it when its as tender as the point. Keep a log of your cooks really can help you build your process especially in the beginning. It can be especially helpful when cooking something new or when the weather is not cooperating. I use the Smoke It app for android. It works well.
Oh my, that looks so yummy! I was thinking all of that lovely juice would make a beautiful gravy. Great job for the first brisket Mr. H.!
That was a good looking brisket! I believe you’re mastering this meat, smoking and cooking….
Great job.
Grassfed is healthier but its drawback is a more lean animal not as fatty
Doesn’t look bad. How’s the taste
Taste was really good !!
@@Mrhandfriends love you guys. Keep at man. From USA
Great job Mr. H! You probably woke ur neighbors up from a sound sleep feeling hungry 😂
$260 bucks for a brisket is crazy haha
You are moving up in the bbq /smoking ! You should eventually be a pit master in no time.
Smoking is all trial and error. I feel you did great for your first time and it had a nice smoke ring. Make a few adjustments and it will get better each time until you perfect it. Maybe try lowering the temp to 230 next time around. Cheers 🍻
You are doing just fine, practice makes perfect so just continue to experiment. It's not necessary to be so fussy with the meat trimming, you did a fine job. I'm sure it was delicious. It's supposed to look like a meteor when it's done. 👊🏼
What are the neighbors saying?
Authentic TEXAS Style Brisket ;
Trim down the Fat Cap leaving about a 1/4 '' so the Brisket can self baste .
Apply a coating of course salt and black pepper to both sides.
Heat the Smoker Unit up to about 225 F to 250 F and place the Brisket
on the grille with the Fat Cap UP and point the thickest part towards the heat source
and the flat away from the heat source. Add the wood of choice to the firebox,
usually Live Oak, or Mesquite, or Hickory or Post Oak or Red Oak .
Close the hood of the smoker unit and let the brisket cook, It will stall at about 165*F.
Remove from the grill and double wrap it in red butcher paper and then place it back
on the grill and insert a Meat Temp probe into the hump part of the brisket.
Close the hood and let it cook until it reaches a internal temp of about 210 * F to 225*F .
Remove from the grill and wrap it in a large size clean bath towel and place it into the
bottom of an insulated ice chest and let it rest for about 2 hours.
It will continue to cook on it's own . After about 2 hours rest time, remove
and unwrap and slice . Rule of thumb is 60 to 90 minutes of Cook Time
per POUND of Brisket ! So a 10 to -12 lb Brisket would require a Cook Time of about 10 to 14 hours !!
Awesome !!! 🙌 thank you 🙏
internal temp of 210-225? you sure?
You should invite the Beesley's, they've been dropping many not so subtle hints that they'd love to try your bbq!
Also, the Jolly lads, Josh and Ollie! Those two guys Love American bbq! Maybe they get can get you started on Korean BBQ too.
They’d all be welcomed, the invite is ther e
Aussie beef can be as good as American beef. I believe the rankings are Japanese #1, Aussie and American #2. You'll never make everyone happy, just keep making videos & ignore the haters.
Whoa, whoa, slow down. Nobody is putting down the Aussies. It's just the way Texas BBQ is made...not from grassfed beef. When you change major ingredients in any recipe it won't come out the same.
Coming right along! You’ll be selling bbq from a good truck on the weekends soon 😂
Mr. H, you should try smoking some fish. There's places here in Michigan that smoke fish like Whiting, and it's actually quite good if it's made right.
Don’t worry about getting exactly like Texas. Different equipment, different weather. Excellent brisket.
Congratulations!!! Enjoy every bite.
Twelve hours and 3 min to pull out of the smoker and wrap it in foil, and a full Fifteen hours and fifteen min to pull it off and stick it in the warmer.
I really enjoy your videos, and as a Texan I thoroughly enjoy watching you BBQ-ing a Brisket!
❤I AM HERE FOR THE BRISKET VIDEO! I was so excited to see Mr H take on his beloved brisket for his first try. That was a job well done. It looked beautiful and buttery soft. You get the W for your first shot👏👏👏👏👏👏👏👏BRAVO👏👏👏👏👏
Damn that’s a beautiful brisket for the first time looks really good.
You have definitely invested some research time. Way to go Brother!!! Mighty fine job, especially for your FIRST!
That looks as good or better than any brisket I’ve ever done. I’d suggest adding some ground coffee to your rub when smoking beef. It helps with the bark and the rich smoky flavor, but doesn’t taste like coffee at all. My mom who hates even the smell of coffee has loved everything I made with it. Only use it on beef though. I’d start with around 10%-20% of your rub being coffee and adjust according to your preferences. Mine is typically around 1/3 ground coffee, so don’t be afraid if it looks like a lot. Can’t wait for the next smoke. Cheers
One of the most important part of the BBQ is picking out your brisket. In Texas, we are a bit spoiled. We have everything from Angus to Wagyu for more flavor and choice of fat and marbling. If I was stuck with the cut of meat you had, and you were stuck with a lean cut of meat, I would cheat. You can inject the beef with fat and additional flavor precook. No this isn't BBQ cookoff legal but we are after results, not some competition crap. Heath Riles makes a good injector kit and product. Now, if you were super industrious and you knew a local butcher, which given your fascination for BBQ, you better be sending xmas cards to this year, frequently you can get beef tallow from a butcher for almost nothing. Here in the Texas, HEB sells it to me at .50 cents a lbs. Render that tallow in a pot and then just add spices(chipotle, texas chili powders, garlic, get creative). Get a large gauge hypodermic needle with a massive injector plunger and go to town shoving fat into the middle of that brisket.
Man that looks good. I’m getting older & can’t see myself waiting out another brisket the old school way. That said, I haven’t tried this, but there’s a brisket vid on TH-cam where the cook set the oven to 200F & put it in & went to sleep. That probably be @ the point of wrapping it.
He cooked it for 24 hours before resting. Looked super juicy, like yours, but less labor intensive.
Very solid first effort! Don't sell yourself short. Grass-fed tends to be a bit leaner and has a little different taste (sometimes I prefer it).
I really like doing thick burgers with a 90/10% grass fed ground and cook it med-rare, with a good cheddar, avocado and bacon to add some fat back in it's amazing, especially on an english muffin.
One of the best things you can do to help yourself learn how to make amazing BBQ on your Smoker is to make a Spreadsheet, or a Database to keep track of each cook. Keep track of EVERYTHING! Keep track of The Outside Temperature, Humidity, Wind Direction & Speed, The Smoker's Temperature, the Meat's Temperature, The Weight of the Meat, What Type of Meat, How many Logs you add as well as when, the Size of each Log (rough idea like Small, Medium, and Large is fine), etc... The more Data you can accumulate the better. Remember that every Smoker has it's own personality, and learning the quirks of your Smoker will add to your skills. Enjoy the journey!
Honestly brisket is expensive. Costco isn’t much better either. I’m fortunate to have a whole animal butcher near me and I try to learn butchering that way. It’s a learning process.
NEVER , NEVER , NEVER WRAP A BRISKET IN Foil when it hits the stall temp of 165 degrees F !!!! Always double wrap in PInk or Red Butcher Paper !! Wrapping it in Foil is a BIG NO NO !! The foil will cause the Brisket to Steam Cook and you will end up with a soft bark of which you don't want !! Remove the Brisket from the grill and double wrap it in red butcher paper and then place it back on the grill and insert a Meat Temp probe into the hump part of the brisket. Close the hood and let it cook until it reaches a internal temp of about 210 * F to 225*F . Remove from the grill and wrap it in a large size clean bath towel and place it into the bottom of an insulated ice chest and let it rest for about 2 hours. It will continue to cook on it's own . After about 2 hours rest time, remove and unwrap and slice . Rule of thumb is 60 to 90 minutes of Cook Time per POUND of Brisket ! So a 10 to -12 lb Brisket would require a Cook Time of about 10 to 14 hours !!
I live in Michigan, we can’t get salt cured southern ham up here. My husband grew up on it, and his mom misses it. Tried to find one and could only find a couple for $175ish, American for a half ham, less than 10 pounds in weight. The reviews were not great. Apparently, Yankee ham is all we can get. Luckily the nibblings and their cousins (my kids and grandkids, too lol) still love the yankee ham that I and now my daughter take turns delivering for Thanksgiving, Christmas and Easter every year. I tried to skip it once and there was a revolt. Darnedest thing! Still looking for a ham that reminds my mil of what she grew up with, though.
So, my yankee ham is a half spiral sliced ham, around 10 pounds in weight,
apple or maple smoked. A pound of light brown sugar mixed with 2 or 3 ounces of Vernor’s ginger ale, my daughter prefers Canada Dry, pour over the brown sugar and let the bubbles do the work for a minute. Stir with a silicone spatula until it’s a thick, viscous and leaves a thick ribbon when you drizzle. Place the cut side of the ham down, pour the mixture on top, covering as best you can. Cover with foil, place in your oven at 275f for 10 to 12 minutes per pound. Baste every half hour, but no real need to be militant about it, lol. Save the juice, and bone. They prefer to dip each piece in the juices and my sister in law adds the leftovers to the bone when she makes black bean soup with them. I prefer split pea soup, which doesn’t require the sweet juices, but I am truly thankful that nothing gets wasted, so rock on!🤘
Enjoy!
One of the things I do with adding wood is putting new pieces with 25% in the fire and 75% out, so it takes longer to start burning and the temperature doesn't spike as much. The box on the Franklin looks big enough to be able to try that method. It is crazy how different the meat looks and is cut for sale between the U.S., U.K. and Australia.
Very nice H!! I get your cuts are a bit different, but your trimming was good, and good call on not cutting too much fat off of such a lean brisket. I’ve cooked briskets for about 45 years now: here’s my one bit of advice - if it’s really lean like this one, go hotter and faster. The reasoning is that it doesn’t have as much internal marbling to withstand a longer cook at 225-250F. I go 275-300F with lean briskets and prime go 240-250. It’s been said above, but you’re learning and I reckon the only true way to learn is to cook... 👏🏼👏🏼👏🏼👏🏼Thanks for the share!!!
Maybe Alex Steel can help you put dampers on the Franklin BBQ. Some slots with sliding doors would lake it easy
Beautiful! Nothing but applause. I want some.
I do a lot of experimentation with cheaper cuts, especially chuck roast, usually whatever there's a good deal on. It's been the best way to learn, and to develop my own glazes and rubs on a budget. Plus, I have a smaller cooking space, and I'm only a single person.
As to fire management, having both big sticks and small pieces helps. And having some small pieces that are soaked in water can smooth things out if the fire gets too hot. And if you want to use dampers and air control on your smoker, it looks like you could make a simple hanging cover for the air grate, out of aluminum foil or an old disposable pie tin. It doesn't have to seal, only to obstruct the air significantly. Just a thought.
I think you guys are impressive! As I said before, you could probably make a BBQ place in the UK or the US! I love watching you work.
I always wonder if your neighbors are like "what is he doing lighting a fire at 5:30 in the morning" or "he's at it again" LOL!
Mr. H you're doing a fantabulous job with what you have to work with! That brisket looked YUMMY!!! Although I have to say stop squeezing all the juices out unless you plan on making gravy with it, lol. Have you shared any with your co-workers??
Here's a suggestion. Befriend a member of the US military that is stationed over there. Then see if your new friend can check at their base commissary for an American brisket that they could pick up for you to smoke. It shouldn't cost anywhere near 200 pounds.
o a suspectc piece of meat that you are afraid will be a bit dry, you could always inject it with some beef broth. Mix in some of your rub. If the granules are kinda big you could always boil it and blend it to to dissolve the bigger bitsand then use an injecting syringe and stab away. Its a good way to get the flavor of your rub inside the meat as well on thick chunks of meat.
You should probably get your brisket from Spain. I've had really good steaks in Madrid and Barcelona.
Or, maybe you could get a brisket from Jeremy Clarkson.
Some pitmasters here will wrap their smoked foods in thick red freezer paper to hold in the juices at the end. As long as it's indirect heat, the paper doesn't burn.
I didn't smell you brother,but I did smell and taste that brisket through my smellaphone. That looked absolutely juicy. Mmmmmmmm. Keep it up. I might come for a visit. 🤣🤣🤣
That looks great & delicious. You did a great job for your first time alone. Keep up the good work My son is an excellent culinary train chef and a pit master. But his passion is BBQ he has be smoking meat since he was 12. He is now 28. Just this paste weekend he smoked 2 briskets 1 corned beef 1 chicken with Carolina White Sauce 1 pork belly and a big piece of salmon. And lucky me he does it all in my backyard. The payment is I get to try everything.
Understanding the cut of meat is important. Please check out America's Test Kitchen brisket upload. You'll get some good advice.
You're doing great, the fact that you're cooking to temp instead of time is pretty foolproof. You got this bruh. Stop comparing your BBQ to what you had in the States, you're trying to compare a beginner to people that have been perfecting their cooks for years. You're doing great, just enjoy the ride.
BARVO. I'm watching this with my morning coffee and haven't had a bite to eat since dinner last night. I'm dying.
Hey Mr.H, why don't you go to Sherwood Forest, there is a oak tree there that is as old as Robin Hood, if he existed then that tree was there then. See if they (the park service I assume) would give you any trimmings from the oak tree. Then smoke some meat with ROBIN HOOD oak from that tree. Some people use old (Grandfather) oak wood to BBQ with, that's all I use. That would be AWESOME and very UNIQUE. ROBIN HOOD OAK SMOKED MEAT 😊
Don't sell yourself short H. You ARE the master of your pit. There are as many "right" ways as who you ask. If it's good, then you nailed it. If not, try again 👍
Mr. H, I say this as a friend. Let not the BBQ, nor the Channel consume you, nor your family. Its OKAY if the briscuit is not cut right. Be cool, we all family!
The neighbors waking up in the morning to Mr.H’s Bar-B-Q’ing saying to themselves “he’s cooking again.”
Looks fantastic. If only you'd install smellavision, or better yet, taste-a-vision, we'd know, wouldn't we?? ;-)
Agree that the brisket was a bit on the lean side but still…the end result looked AMAZING. That smoke ring was impressive. And that flat you weren’t satisfied with, chop it and make stuffed baked potatoes!
Your pit temps are fine. You will not get a smooth heat curve out of a wood fire. As the fuel burns low the temp drops, you add more fuel and the temp spikes. It is not an electric or gas oven. Your pit will take time to learn her quirks. Each pit cooks differently. After 10, 15, 20 cooks on it you will begin to learn her mood swings. Then the season will change and you will have to learn her fall moods, or her spring moods. She might be rowdy in the summer and sulky in the winter. She might be radiant in the fall and cold as ice in the spring.
And next year she may change her mood on you because the weather is different.
Welcome to the "Art" of smoking.
Depending on how long you need to rest it, I just wrap the brisket (still in foil) in towels and put it in a picnic style cooler box (just your standard cheap cooler, or whatever you call them there :)). It will keep warm there all by itself for 4-6 hours. Easy. Looks good. It takes quite a few to get the feel for it all. Practicing is good eating. What you will find is that after smoking for 12+ hours, you aren't very interested in eating it right away. I will usually taste it, but I don't have much appetite for it until hours later.
For your first time, you knocked it out of the park!! Well done my friend! Cheering you from Washington state!!🙌🏼
Remove the meat from the plastic in the sink so you don't get blood all over the counter. You can give the meat a quick rinse off while you're there, then pat dry before moving to your cutting board. 😊
Looks great! You did very well for a first try. I love a good chopped brisket sandwich. The juices get wasted running all over the board. It would be better to pour them into a glass measuring cup so you could do a small drizzle over the beef but reserve most for serving after reheating the leftover beef or mixing into chopped brisket. I love a good chopped brisket sandwich.
do you share with your neighbors? have any of them asked/commented/complained about the smell/cooker smoke? BBQ has a way of bringing people together.