my darling wife to be went to the butchers for me. WTF

bensmokey

Newbie

Original poster

Jul 8, 2015

10

10

Rochester Kent U.K

• Jul 17, 2015

• #1

Hi guys. I ordered some brisket from the butcher and my darling wife to be went down today to pick it up for me as I work nights and was sleeping. From looking at what she brought home the butcher has shown her a whole brisket and she's just said yeah that bit will do lol.

20150717_152744.jpg

• bensmokey
• Jul 17, 2015

Is this normal? Do I need to butterfly this? How long will this take to smoke? Meant to be cooking this tomorrow to eat at 7pm.

 

wade

Master of the Pit

OTBS Member

SMF Premier Member

Apr 12, 2013

3,863

279

Kent, UK

• Jul 17, 2015

• #2

It looks as if it has just been rolled. What does it look like opened out?

 

bensmokey

Newbie

Original poster

Thread starter

Jul 8, 2015

10

10

Rochester Kent U.K

• Jul 17, 2015

• #3

20150717_155433.jpg

• bensmokey
• Jul 17, 2015

 

bensmokey

Newbie

Original poster

Thread starter

Jul 8, 2015

10

10

Rochester Kent U.K

• Jul 17, 2015

• #4

20150717_155411.jpg

• bensmokey
• Jul 17, 2015

 

bensmokey

Newbie

Original poster

Thread starter

Jul 8, 2015

10

10

Rochester Kent U.K

• Jul 17, 2015

• #5

I'm just used to brisket being flatter than this?

 

wade

Master of the Pit

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Apr 12, 2013

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Kent, UK

• Jul 18, 2015

• #6

It sure looks a big piece, but from your middle picture I think the flap may have been cut off in order to roll it. I would probably cut off the mountain peak to the same thickness as the thickest side in order to give it a more consistent thickness. The piece that you cut off can be smoked alongside the main chunk.

 

smokewood

Smoking Fanatic

Sep 23, 2014

611

32

Peak District

• Jul 18, 2015

• #7

I bought a brisket from Bookers Cash & Carry about a month ago, it was a "rolled" brisket that was tied and didn't look pretty at all by BBQ standards but for £20 I thought it was worth a punt. It wouldn't have won any competition, but the flavour and texture was spot on. It was definately worth it. So don't worry just cook it, after all it's all about the flavours. Don't forget to post the photos once you have cooked it.

 

kc5tpy

Master of the Pit

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Jul 18, 2015

• #8

Hello Ben.  Roll it back!  Unroll it!  Makes no difference!  SLAM! that piece of beef on the smoker, control your temps and you will be fine.  Roll it takes longer.  Unrolled cooks fast BUT Just remember the brisket MUST have time to render what ever fat has been left.  British brisket has less fat so don't take the heat too high.  Hold 225-250 tops Fahrenheit,  Just my opinion.  Keep Smokin!

Danny