British BBQ Society Forums

Hi all

Having recently received a WSM for my birthday, I have turned my attention to cooking me a brisket..
Now, im no newbie to this bbq business so ive got a good grip on what to do..

So after doing plenty of reading up about brisket I set to the task, but came across a few issues

1) A packer ...

Has any else tried to do this???

just had a little go, came out a bit too salty possibly needed to cook for a bit long ( wasn't like jerky) but was still edible.
just need a bit of refining..

any tips

After dropping sooo many hints it was blatantly obvious, the missis finally got me a WSM for my birthday :) :D ;)

I have wanted one of these suckers for ages..
running the first burn through it at the mo., luckily goy a couple of blackbushe briskets in the freezer that I intend on doing soon ...

went to blues smoke house on the 4 jan for sons birthday, and I will have to concur that the food was GOOOD!!!!
we had the sharing platter which had a bit of everything

half a chicken, rack of ribs, pulled pork, brisket, + 2 potions of fries, coleslaw, battered onions and baked beans....

all the ...

thanks fitasc think I`ll soak my brisket for 2-3 days then cook..
shame none of the more experienced cooks on here couldn't give you a heads up...

how did it taste after the soaking, after cook

hmmm seems to be getting a bit thin on the ground on here for advice

ok sooo salt beef has to turned into pastrami or can it just be cooked low and slow like a regular brisket, and no soaking is needed I take it, to remove excess salt
first brisket period so want to nail down the particulars..

anyone out there got any advice on doing this brisket, should I soak it and for how long for starters any advice would be appreciated

thanks

I brought a salt beef brisket from Costco some time ago and think its about time I cooked it...
at first thought it was just a vac pac brisket, but as its salt beef should I soak it before-hand or just cook that badboy
weighs in a 2.5kg

any advice would be appreciated as this will be my first ...

heres the only pic I got of those ribs as they went FAST

https://www.dropbox.com/sc/eeimybulzv6o91e/yyc_hVN0SY

probably the MEATEST ribs ive every had, well worth the £8

So the people next time your in Makro KEEP THEM EYES PEELED

PS

how do you post pics straight on here again