Has anyone done bbq brisket before?

Glaucus · 18-09-2010, 16:42

Well tomorrow I shall be trying to bbq a 2.5kilo brisket on a bbq for 8-12hours.
and wondering if anyone has done this before? I haven;t and it could go spectacularly wrong.
So far as far as I can tell you heap all the coals to one end, put the meat on the other end and check as little as possible as the heat escapes when you lift the lid.

Belmit · 18-09-2010, 18:45

Rich_L is the man to talk to on these matters. Not seen him here for a while but if you search 'Rich_L bbq' on OcUK he's posted in dozens of threads on the matter. I'm sure he did one on BBQing joints and the wonders of BBQs with lids.

Glaucus · 18-09-2010, 21:48

Thanks Belmit, now you say that, I do remember such a thread all though I can;t find it for the life of me.

Belmit · 19-09-2010, 00:35

Best quote I could find:

Quote:

Originally Posted by Rich_L

Don't need patience, just a bit of pre-planning - I find it easier than doing burgers and much nicer!

If you're going to do a roast then you need to give it lots of time to marinade, preferably overnight or even a couple of days - then there's the key to cooking it...a 2-zone bbq! Basically I use a combination of the Tesco instant-lighting briquettes (these are excellent) and normal lumpwood charcoal, basically build a bed of normal charcoal and put a bag on top for half the BBQ, and just a bag for the other half. Light and wait for the flames to die down - you should now have 2 noticeably different temperature zones on the BBQ.

Pop the joint of meat onto the hot zone for a couple of minutes, coupled with the marinade this will sear the outside and seal in all the juices, then transfer it to the medium zone and shut the lid then leave for 10-15 minutes. Flip over and sear the other side then transfer back to the medium zone for another 10-15 minutes until done to how you like it. Awesome

From a spec me a BBQ thread:
http://forums.overclockers.co.uk/sho...php?t=17726563

Rich_L · 19-09-2010, 07:17

Sounds good! Yeah for 8-12 hours I would be tempted to use a metal bucket or a spare BBQ to keep the coals going, you've got the right idea about the different zones so the meat won't be directly grilling. Though 'seal' it first if you like on the hot area before transferring to the cool area.

8-12 hours cooking you'll need to refresh the coals probably 4 maybe 5 times to keep it at temperature, and obv you don't want the 'fresh' coals smoking everything out with rubbish hence why get them white and smokeless in a separate vessel first then you can just pour them in.

Don't forget to baste too when you're cooking for that period of time, something simple like butter and lemon juice, or you can use BBQ sauce of some description, keep lathering it on every half hour or so, it's amazing how much it will absorb and it will be dead tasty

Handy tip for marinading - double-seal freezer bags are perfect for putting a large joint in to marinade overnight/all day etc. I cooked a 3lb tri-tip roast that had been in the freezer for a year lol, it worked great as it happens

Glaucus · 19-09-2010, 07:34

Thanks, couldn't find a bbq thermometer, really wanted one to be sure. So we shall see.
Pics to follow, Going to going to fire it up.

Any idea how many coals I'll need for an oil drum bbq? 2-3kilo at a time? or the same as I would when grilling.
weather is not looking nearly as nice as yesterday

Glaucus · 19-09-2010, 08:28

2.6 kilos of locally farmed organic brisket at a mere cost of £14.73 from my "local" butcher
1 tablespoon salt
1 tablespoon Black pepper
1 tablespoon cayenne pepper
1 Tablespoon smoked paprika
1 tablespoon onion salt
2 tablespoons garlic granules
1 teaspoon cumin
1/4 cup soft brown sugar
3 tablespoons Worcestershire sauce

Been marinading for about 18 hours in the rub.

On the BBQ, just gone and flipped it as it's meant to be fat side up.

Only time will tell now, don't think I have ever been more nervous on end result whilst cooking. It's not as if I have much controller over the temperature or anything.

Only going to be about 8hours cook time, eta 4pm.

Pickers · 19-09-2010, 08:52

A lack of update means one of two things.
It didnt work

It did work and AH has succumb to drink related absence from the forum.

I'm willing to bet (or rather hope,) the latter.

Glaucus · 19-09-2010, 09:11

well been on 45 mins and it's browned up. Not sure it should brown that fast. Will get a pic at the next basting interval.

No drinks yet, other than a butter and cider baste. Would be hammered by the time people arrive at 3pm.

Also got racks of ribs to go on at midday, apparently they only need 4 hours.

Glaucus · 19-09-2010, 09:43

Roughly 1hr30

18-09-2010, 16:42	#1
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Has anyone done bbq brisket before? Well tomorrow I shall be trying to bbq a 2.5kilo brisket on a bbq for 8-12hours. and wondering if anyone has done this before? I haven;t and it could go spectacularly wrong. So far as far as I can tell you heap all the coals to one end, put the meat on the other end and check as little as possible as the heat escapes when you lift the lid. __________________

18-09-2010, 18:45	#2
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	Rich_L is the man to talk to on these matters. Not seen him here for a while but if you search 'Rich_L bbq' on OcUK he's posted in dozens of threads on the matter. I'm sure he did one on BBQing joints and the wonders of BBQs with lids. __________________

18-09-2010, 21:48	#3
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Thanks Belmit, now you say that, I do remember such a thread all though I can;t find it for the life of me. __________________

19-09-2010, 07:17	#5
Rich_L Dr Cocktapuss Join Date: Jul 2006 Location: Seven Sizzles Posts: 1,044	Sounds good! Yeah for 8-12 hours I would be tempted to use a metal bucket or a spare BBQ to keep the coals going, you've got the right idea about the different zones so the meat won't be directly grilling. Though 'seal' it first if you like on the hot area before transferring to the cool area. 8-12 hours cooking you'll need to refresh the coals probably 4 maybe 5 times to keep it at temperature, and obv you don't want the 'fresh' coals smoking everything out with rubbish hence why get them white and smokeless in a separate vessel first then you can just pour them in. Don't forget to baste too when you're cooking for that period of time, something simple like butter and lemon juice, or you can use BBQ sauce of some description, keep lathering it on every half hour or so, it's amazing how much it will absorb and it will be dead tasty Handy tip for marinading - double-seal freezer bags are perfect for putting a large joint in to marinade overnight/all day etc. I cooked a 3lb tri-tip roast that had been in the freezer for a year lol, it worked great as it happens __________________ Last edited by Rich_L; 19-09-2010 at 07:20.

19-09-2010, 07:34	#6
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Thanks, couldn't find a bbq thermometer, really wanted one to be sure. So we shall see. Pics to follow, Going to going to fire it up. Any idea how many coals I'll need for an oil drum bbq? 2-3kilo at a time? or the same as I would when grilling. weather is not looking nearly as nice as yesterday __________________ Last edited by Glaucus; 19-09-2010 at 07:36.

19-09-2010, 08:28	#7
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	2.6 kilos of locally farmed organic brisket at a mere cost of £14.73 from my "local" butcher 1 tablespoon salt 1 tablespoon Black pepper 1 tablespoon cayenne pepper 1 Tablespoon smoked paprika 1 tablespoon onion salt 2 tablespoons garlic granules 1 teaspoon cumin 1/4 cup soft brown sugar 3 tablespoons Worcestershire sauce Been marinading for about 18 hours in the rub. On the BBQ, just gone and flipped it as it's meant to be fat side up. Only time will tell now, don't think I have ever been more nervous on end result whilst cooking. It's not as if I have much controller over the temperature or anything. Only going to be about 8hours cook time, eta 4pm. __________________

19-09-2010, 08:52	#8
Pickers Absinthe Join Date: Jul 2006 Location: Cornwall Posts: 2,692	A lack of update means one of two things. It didnt work It did work and AH has succumb to drink related absence from the forum. I'm willing to bet (or rather hope,) the latter. __________________ Pictures

19-09-2010, 09:11	#9
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	well been on 45 mins and it's browned up. Not sure it should brown that fast. Will get a pic at the next basting interval. No drinks yet, other than a butter and cider baste. Would be hammered by the time people arrive at 3pm. Also got racks of ribs to go on at midday, apparently they only need 4 hours. __________________

19-09-2010, 09:43	#10
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Roughly 1hr30 __________________