British BBQ Society Forums

I'm having my parents over tomorrow and will be doing a pork shoulder for pulled pork. I also have a small (2lb) brisket flat in the fridge which came from Asda. I dont expect this to turn out brilliant but thought I would have a go at smoking it too. I read on here to give it 1.5hrs at 225f, however the cooking instructions on it say 3 hrs in the oven at 350f. Will 3 hrs at 225-250f be long enough to cook it on the kettle?

I'd like to try and time both bits of meat to be ready around the same time and appreciate any advice.

Cheers.

I'd definitely allow 1.5hrs lb, and on such a small brisket I'd only smoke it for 2 hrs @ 225f then wrap in 2 layers of foil with some beef stock to braise the remainder of the time, I've always found small joints prone to drying out, and also allow for an hour or so resting time in a warm place, make sure you unwrap it after cooking and monitor temp down to 170f to stop it overcooking. you wont get such a good bark or deep smoke ring but you can get pretty decent results.

Thanks for the reply. I called into Tesco tonight and had a look at the butchers counter, they had a 1.6KG brisket out which I asked about, got 40% off it which was a bonus so I'll be cooking that tomorrow instead. I'll use the method you mentioned above, thanks.

The Pork shoulder is on now so I may have a late night.

How's that Pork coming along?
Did you have to get up in the night and check it ?

It was a small shoulder too so took just shy of 7 hrs. Was done, pulled and I was in bed for 1.30am I'll reheat it today with some stock. Foiled it half way through and yet it seemed dry last night. Seems better this morning but I always find that pulled port does for some reason.

The brisket it 3.5hrs into it's cook now, just basted it with some beef stock and may foil it with some stock shortly too.

How did the Brisket turn out ?
I'm surprised you have dry pork occasionally, I've always had the opposite, don't think I've ever had it dry out, what temp did you cook it at ?

Brisket turned out really well. Cooked it for 4 hours, then put it in a foil tray with some stock and covered with foil for a further 2 hours. Internal temp was around 195f. When I carved it, I poured he stock over it to keep it moist. I'll be doing another one again for sure.

Both the brisket and port were cooked at 240-250f, The pork wasn't that dry, just not as moist as last time, but I got the internal temp up to over 205f last time, this time I took it off at 195f.

Nice one, Sounds good,
Glad it turned out well, just need some pics now to drool over