Ok - so I won these two lumps of brisket at the pub yesterday:
And I have promised a BBQ for my mate next weekend. Will prob do some ribs as well. These lumps of brisket (one with the bone in?!) are a lot smaller than one I have done before. Has anyone got any advice for cooking smaller lumps, time/foil/rub etc.
Personally I'd use the same rubs, techniques etc. as your results are temp based rather than time. Obviously they won't take as long as a full sized brisket so check them a lot earlier.
Someone with more experience will doubtless correct me if (as I probably am) I have erred.
Can't beat a good meat raffle - especially if everyone avoids the big, tough lumps of meat! In fairness Rob there are two types meat raffle in Plymouth, one in The Fortescue on a Saturday night - the other run simultaneously on Union Street, I know which has big, tough lumps of meat that I would rather take home!
Sounds like fun. A bit like ready steady cook - you don't know what you're going to be given to cook with, but you have to make a tasty meal out of it.
