British BBQ Society Forums

after a short period where the briskets That I could get were 8lbers and skinny , I was pleased this morning to receive a case weighing 33.8 kg containing 5 briskets. These are all welll marbled and though quite long, still fairly thick in the flat. The beef is Irish and carries the ''Hewitts'' meat wholesalers brand. Not too much wasteage on the trim either.

The last lot I had for the training day each weighed in at over 10kg a piece! We have now got a source where all comp meat will come in to my butcher on the bone, they will be de-boned and hung for 21 days before the comp. BTW deadline is fast approaching for anyone that wants to compete in May

I cooked up one of the briskets from the training day and as well as being a big beast, it was a great piece of cow.

I nearly slipped a disk just putting it in the car!

how long would you need to cook a 6kg brisket at 225-270f?

10kg....thats 22lb. is that on the bone weight?

Vic, with any BBQ its not time specific, its more a case of allowing yourself time as it will be "done when its done", I would allow a minimum of 10 hours for a 6kg with a mind to raising the temp to finishing it off.

John, that was off the bone weight, 10kg pure meat

I guess I won't have time to cook one of those at 190F in May then!