Hi all,
I'm looking to have my first go at smoking a brisket after a successful weekend smoking ribs. I have a weber spirit 320 which stays at a fairly constant 120c (250f)with a bit of wood wedged in the lid to keep it open.
As it's my first go, and it's only for my wife and I, what's the smallest reasonable size brisket I should get. Don't want to go too small so it dries out and disappears, but not enourmous either. Maybe 2 meals and some burnt ends.
Also, as I'm from the UK, brisket is almost always sold rolled as a roasting joint, not for bbq. What should I ask the butcher for, to make sure I get the right amount of point and flat? Could I just get a rolled one and unroll it?
Thanks for the advice,
Dom
I'm looking to have my first go at smoking a brisket after a successful weekend smoking ribs. I have a weber spirit 320 which stays at a fairly constant 120c (250f)with a bit of wood wedged in the lid to keep it open.
As it's my first go, and it's only for my wife and I, what's the smallest reasonable size brisket I should get. Don't want to go too small so it dries out and disappears, but not enourmous either. Maybe 2 meals and some burnt ends.
Also, as I'm from the UK, brisket is almost always sold rolled as a roasting joint, not for bbq. What should I ask the butcher for, to make sure I get the right amount of point and flat? Could I just get a rolled one and unroll it?
Thanks for the advice,
Dom
