Beginners Brisket cooked on the Weber 57cm Mastertouch BBQ
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- There’s nothing like the taste of smokey melt-in-the-mouth beef brisket cooked on the BBQ. We have added extra layers of flavour to ours by using an Angus & Oink rub, Moo-mami and Weber hickory wood chunks. This is a really easy dish to cook, just leave it to cook low and slow, check it a couple of times and enjoy the result. An essential piece of kit is an Instant Read Thermometer as this piece of meat is a working muscle so needs to reach a temperature of 95C (203F) in order for the tough connective tissue to break down and leave you with a tender, juicy piece of meat.
Most brisket in the UK comes boned and rolled but just ask your butcher to bone and trim it for you, if there is any hard fat left just cut this off as it won’t render down. Cover the brisket with a little American mustard as this will add another layer of flavour and enable to rub to stick. Cover all the meat with a generous sprinkle of the rub and leave at room temperature for it to start melting into the meat. Meanwhile start up the BBQ and let it come to a temperature of 120 - 135C (248 - 275F), keep this temperature maintained throughout the cook by opening vents and adding more fuel as necessary. Place the two char baskets at either side with a Weber Drip Pan of water between them. Divide a third of a large chimney starter between the two baskets. The tray of water helps regulate the temperature and keeps the meat moist. Place a couple of hickory chunks in each basket, these don’t need soaking.
Cook the meat using the indirect method by placing it over the tray of water. Just cook the brisket directly on the grill. When it has reached a temperature of 72 - 75C (161 - 167F), usually after about 4 hours of cooking, take it out and wrap it in tinfoil. Place the wrapped brisket in a foil pan with some beer added to moisten the meat. If you just place the wrapped brisket directly onto the grill there is a danger the foil will tear when you temperature check and lose all those lovely juices. At this stage you don’t need to add any more hickory chunks as the meat has sealed and won’t absorb any more of the flavour.
Use the thermometer to monitor the meat after another 2 - 3 hours cooking and once it reaches the required temperature take the meat off and let it rest for 30 - 45 minutes before serving.
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Excellent tutorial spot on. I’ve been cooking brisket for 30 years and for once someone with real knowledge and how too. Thank you for the post sending to a friend of mine that is new to smoking brisket.
You what? There are so many flaws in this video, its beyond belief
You've been cooking brisket for 30 years? I'd say it's probably over done by now..
The way that knife was cutting thru I’d say it was still a little tough due to not resting the meat
Legend says he is still chewing
Extremely informative, ive just purchased that exact bbq so youve given me some great tips so thank you! And the brisket looks amazing
Nice information, but definitely need to rename this how to braise a brisket on the Weber kettle.
true
Nice brisket flat, man I love to cook brisket, made quite a few that one looks really good
That was hot and fast brisket surely, never done one on my 57 kettle that took less than 18 hrs.
Jeez … 18 hours is a life time … I’d be in a puddle of drool lol.
I’d say this is a good beginners brisket, but more braised than smoked, Important to Smoke Brisket with the Point still attached because if you try to retain moisture without the braising you will definitely need the point attached. Stumbled across this as we will be releasing a video for beginners in expensive guide to smoking a UK brisket just wanted to see if it had already been done but I think we are still a go nothing found yet that we feel is a real guide to smoking a brisket in the UK.
I gave it a thumbs up cause the brisket did look juicy but will disagree that Not wrapping will dry them out. I've done many straight through to probe tender without them drying out.
With what would you soak the wood chips?
You don’t for long smoke like with briskets. For a quick smoke you can soak in water but I wouldn’t even bother tbh.
I’m English and I listen to the yanks. They know how to smoke a brisket. Sorry lads.
freezing cold water, oh no.Are you cooking that brisket or sending it into hibernation?looks undercooked too.
Where did you get such a manly apron? I need to be this much of a BBQ blooded male!!
Should have rested the meat for at least 1 hour
Surprising that you'd cut corners by not resting when making an informative video. Why not leave yourself enough time to do it properly? That didn't look anywhere near the quality a properly prepared brisket should be
What else would you expect from the British ??
@@rogeeeferrari haha, I'm British and can BBQ just fine... i am a bit of a unicorn though 😉
Use old english oak post
Surprised to see UK cooking on a Weber nice nice..... just salt and pepper sa.
Chef v garden centre owner ( who likes to bbq). It’s not working. Chef is good. Go figure.
That brisket is far from done 😂
Wtf is that?!? Why didn’t the brisket have any fat, and why would it only cook for like 5-6 hours. And how is a brisket lean?!?
Please for the love of god leave barbecue to the Americans
Yeah...no... you lost me the second you called that a full brisket....
Please leave smoked brisket to the Texans, Brits.
This is how NOT to make a brisket.
worst brisket i have ever seen sorry