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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-18-2020, 01:21 PM | #1 |
On the road to being a farker
Join Date: 07-27-20
Location: UK
Name/Nickname : Welsh….
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Brisket question
I’ve got a small rolled brisket circa 1kg/2.2lbs.......
How long do I cook it for and at what temperature??? TIA |
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09-18-2020, 03:50 PM | #2 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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I've not cooked a piece that small, but I would guess it is very closely trimmed - not much fat cap if any.
Now bear in mind I am just extraoplating here, but I'd cook it very low - 225? - for a couple hours in the smoke. Might be tempted to unroll it too, to expose more surface to the smoke. Up the temperature to 275-300 and wrap it with some sort of liquid - beer, beef broth, whatever, until it is probe tender. Have no clue how long that might take. If you run out of fuel to hold that temperature you could just finish it in the oven. Once it's wrapped it doesn't matter - heat's heat.
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09-18-2020, 06:18 PM | #3 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Oh, and I doubt you would need to take it much past 195-205 F. You will have to do the conversion to Centigrade.
Let us know how it goes. You might want to talk to your favorite butcher about getting a bigger piece next time.
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09-18-2020, 06:24 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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If its the same as our Rolled roasts/ called brisket.
Its may not be the same as American Brisket We usually use them as pot Roast Take a picture of the USA brisket to your Butcher Just an idea
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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09-18-2020, 06:55 PM | #5 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Jowwy,
I've had good experience with chunks of rolled brisket from my good friend Jonny at Spinney Abbey in Wicken, East Cambs. I, ever the Yank, would untie it/unroll it... cover it in rub, and just follow the directions for your average brisket here. It's probably the flat that you've got (based on my past experience). Cook it until you're happy with the color... perhaps wrap it, and check for done-ness by probing (great videos on YouTube from JasonTQ on the subject). It being a significantly smaller hunk-o-meat, didn't take nearly as long as a full packer. I'd allot a good 2-3-4 hours at 250-275F... give it a good rest. Slice across the grain (sorry, I'm sure you already know this). You'll be just fine. Have fun!
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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09-18-2020, 06:57 PM | #6 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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I had not heard that. So is it usually chuck? I guess then I would not unroll it, but the cook might go the same way.
Do they look like this Titch? (sorry - original pic too big)
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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09-19-2020, 02:30 AM | #7 |
On the road to being a farker
Join Date: 07-27-20
Location: UK
Name/Nickname : Welsh….
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I don’t need a US size brisket, there’s only two of us in the house and one is not a huge meat lover..........1kg is enough to be honest
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09-19-2020, 02:34 AM | #8 |
On the road to being a farker
Join Date: 07-27-20
Location: UK
Name/Nickname : Welsh….
|
Ok....so I’ve unrolled it and cut off the two thinesh ends and cut them into chunks for a curry or stew etc etc
The large middle section is now covered in a rub of salt, pepper, smoked paprika, garlic, onion powder, ginger, brown sugar........ I will let that sit wrapped in cling film in the fridge for today and smoke it up tomorrow when the weather is better....... Will use oak and apple wood chunks in the smoker, soaked in apple juice and will let it cook at 225f for about 5hrs....... |
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09-19-2020, 02:36 AM | #9 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
I believe ours is the cut inside the breast
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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09-19-2020, 02:38 AM | #10 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
Curious
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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09-19-2020, 03:13 AM | #12 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looking forward to how it goes
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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Thanks from:---> |
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