How To BBQ British Brisket | Hot & Fast Method | Cooking To Temperature
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- čas přidán 5. 08. 2024
- In this video, we get to grips with British brisket. My preferred method is to cook hot & fast - it'll be done in 5 hours rather than 15 hours and for me, thats a game changer!
I've cooked both a point end and a flat in this video and both tasted great. But if you want to treat yourself, I highly recommend the point end briskets from Philip Warren Butchers. They give me superb results every time with this method and the taste from proper grass fed brisket is unrivaled in my opinion. You can find them here - philipwarrenbutchers.co.uk/pr...
The Thermapen Smoke used in the video can be found here - thermapen.co.uk/bbq-barbecue-.... Again, these get my seal of approval and really help with the whole process when cooking brisket.
The beefy rub is from Smoked Club and can be found here - www.smokedclub.com/shop. This added great flavour to the brisket flat in the video go why not give it a try!
The island I use to house my Kamado Joe Classic is from Kamado Space and can be found here - kamadospace.co.uk/
Please get in touch if you have any questions or feedback - I'll always try to answer all comments and feedback
If you've enjoyed this video then please check me out on other social media platforms below...
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It’s great to see such cracking results using (1) the hot and fast method and (2) grass-fed brisket. Subbed!
Absolutely great tutorial! Thanks very much, keep up the good work 👌
Finally.... I'm new to smoking and grilling and I've been watching the Americans for weeks and have struggled to find the right cut in the UK. Great video, thank you.
No worries at all, glad you liked it!
Followed this on new years day for a rolled brisket, turned out great. Thanks for the tips!
Great video! You come across a lot more confident and natural with each episode!!
Thanks mate, I'm definitely learning!
Great video mate, nice to see a CZcams video on grassfed briskets as you don't see many videos and the brisket looks so good 👌
Thanks for the message. I prefer grass fed - much more flavour!
Another awesome video bud… shall be giving this ago 👊🔥
Nice one, please do! Love to see how you get on
Great cooks mate, i love Brisket
Me too, so good when done right!
Awesome. Great channel
Thank you!
the one we've all been waiting for!!
I wish I was eating them now!
@@TheSmokinElk Congrats on getting the Creator on the Rise choice, you deserve it!
@@jonnywhite952 Thanks very much, really appreciate that!
LOOOOVE your grill zone! And love this juicy brisket!! We could listen to you talk all day long! 🔥🤘 just discovered your channel and we already can’t wait for your next vid!!!💃🏻😍
Haha something about the British accent I guess? :) Thanks for watching and subscribing!
You’ve inspired me to cook a brisket point.
Thanks, will also check out the butcher you recommended.
Nice one, let me know how you get on!
Thanks for the video and tips. Did a point end in the Weber today smoked with sekelbos wood. Was divine and very very moist 🤤
That sounds banging!
TOP MAN! We're trying our first point soon!!
Nice, good luck and enjoy!
Both looked great will definitely try those out. Tried my first brisket last week in my woodfired oven over night and turned out great so now want to try on the BBQ.
That sounds delightful. What oven do you have?
I have a 100x100 superior ceramic pizza oven. It's a pre built brick oven covered in ceramic tile finish. Had it for about 5 years now and love it. Although I did have to get it craned into my garden as it weighs 750kg!
Ok I’ve got brisket roll. Let’s give it a go. Thanks for the help.
Really enjoyed this video mate. The old battery on my mic went line...... yeah, yeah, you were too busy smashing that brisket into ya!! 😂 👌
Hahaha we did smash a lot of brisket! Mate, I was gutted when I realised the battery went. Had a couple of people over and you could hear a pin drop.
Great video! Looking to give a roll joint a go tomorrow. How much stock/broth did you use before starting the braise? Thanks!
Delicious
Thank you mate!
Dude, I am so going to try this. Thank you!
Enjoy man!
@@TheSmokinElk Great vid. Fast though so I gotta ask. What did you spray it with? What was your target temp? Could I do this method for a full brisket as well?
@@tommycampbell just water mate. I'm going to do a full brisket next week so I'll let you know!
@@TheSmokinElk Nice.
Great video thank you. but what’s in the spritz very new to this and would like to try my own thank you.
Hi there. Great video for UK people like me. What are you using for kosher salt, please?
Greta video, what are you spritzing with? Just water? Thanks!
Hi, great vid. How long should I let it rest?
Great stuff, I watched another of your videos the other day on brisket too! Does it have to be grass fed? I’m keen to learn, brisket is next on my list
Give it a go with grain fed. I prefer British grass fed and find this method works perfectly for the briskets I get from Philip Warren!
Loving your videos.
In your old one you used a rub on the brisket,on this just salt and pepper.
Which did you prefer?
Gonna do one at weekend.
Big fan of just salt & pepper but its good to experiment!
Do you not rest it before cutting? Or is that just if you take it off early?
You my friend are costing me a fortune trying all these things 😂
Haha sorry!
Hi mate, whats your sprits and also how long did u rest these bad boys?
What internal temp do you normally wrap at? And do you also use foil over butchers paper? Thanks 👊
Around 70f I think. I'm happy with butchers paper or foil to be honest
Hi Elk. Great work again. I have a Kamado Joe Junior. When you quote the smoker temperatures do you mean the temp on the thermometer on the dome or the grill temperature (as when I measure the grill temp using a Meater probe it is often very different - sometimes +20C)?
Go with grate temperature for sure. Good luck!
@@TheSmokinElk Cheers man! Phillip Warren Point ends already sold out! Can you recommend any other suppliers? Thanks again...
@@MAW1979 More due in very soon I'm told!
@@TheSmokinElk Perfect, cheers
Thanks for the video! Does using a rolled Brisket give the same flavour experience as a full packer one like in the US?
No worries. Its a different method so will have a softer texture to it because of the braise but you can pack in the flavour from smoke, a rub and the braise. Its definitely a good alternative!
@@TheSmokinElk Thanks! I might try it as a beginner brisket 😊
Great video, what did you spritz with?
Hi. Just water!
What are you using for the spritz every hour to keep her moist? Looks unreal man
Just water!
Elky, do you tend to judge your cooking time for brisket depending on the size of the joint ?
Hi. I dont usually judge it by time. I give myself plenty more time than I think I'll need as you can always wrap it and keep it hot once done. And I try and buy the same brisket points so I know they are usually done in around 5 hours. It all depends on the temperature you are cooking at as well. I do mine at 300f to 325f and they always come out well. But find what works for you. I find consistency in supply goes a long way!
Iv got a cheap Amazon smoker and getting mixed results in it, am I best just plunging money into a kamado? Or best riding out the cheap smoker till I get more practice?
Hey. You should look in to getting a Weber Mastertouch as they are great all rounders and perfect for learning the trade before moving up to a kamado style grill
@TheSmokinElk I second this I absolutely love my master touch for the money absolutely amazing and a great way to learn
Could I ask where you buy kosher salt in the uk please ?
Amazon
It's just what they call course salt (big granule) in America. Supermarkets sell course salt.
Fantastic video, briskets looked awesome bud, can you inject your brisket with meat broth? 🔥👍🔥👍🔥👍🔥👍🔥👍🔥👍🔥
You can do for sure and I know some people prefer it. Why not give it a try?
What weigh were these briskets?
About 4kg I believe
Great video. I’m sick of being looked at like I’m a fucking idiot when I ask for a full brisket here in the UK. NO I DONT WANT IT ROLLED AND WRAPPED AAARGHHH
Yeah its all about finding the right butcher for sure. Try Philip Warren, they are great!
Did you rest the meat prior to slicing? Obviously that wasn't in the video.
I'd usually recommend resting for at least 2 hours if you can - wrap it up and keep it warm in a cool box
@@TheSmokinElk Thanks for the reply mate, how long did you rest these two briskets as the results were good.
Didn't see a rest period in the video.
Great to see the rolled uk brisket but please reduce the music. The volume is so loud compared to your voice.
Too much music 🎶🤣
Music is good for the soul!
@@TheSmokinElk lol I hear ya!!