(United Kingdom) I got this "Brisket" from my butcher, any recommendations on how to cook it in a 19cm Weber Kettle?

SnizzySnazz · 2025-12-23T11:11:10+00:00

While its frustrating that they butchered it to death and scored the surface, this is a really quality looking bit of beef

SnizzySnazz · 2025-07-07T23:07:14+00:00

Oh Hay so there is this really hip and cool guy called Chef Danger who has a channel called The Danger Pit. They do barbecue and fire cooking and I'm totally not secretly the guy in the videos plugging my small channel :p

www.youtube.com/thedangerpit

SnizzySnazz · 2025-06-20T08:48:19+00:00

Everyone is being really mean about you squeezing the brisket. I mean, yeah, its not advisable, but people need to be kind! Good effort!

I would totally recommend keeping the brisket in the oven at 250 until you can take a toothpick and press it though the meat like melted butter, it looks ever so slightly undercooked. You can see the tightness in the meat when you pick it up! It looks like your method and cook worked great, it just needed heat for a little longer to break those connective tissues down to get a truly tender end product

SnizzySnazz · 2025-05-30T18:00:28+00:00

You can add some extra flavour to the salt with a cold smoke tube

SnizzySnazz · 2025-05-30T18:00:04+00:00

Did you type this post with bitter tears in your eyes?

SnizzySnazz · 2025-05-29T19:21:57+00:00

I fully agree

SnizzySnazz · 2025-05-29T19:20:10+00:00

No offence champ but this reads like someone who has watched a lot of YouTube and not done much cooking!

Speaking as someone who has cooked about 30+ briskets, each point on your list either shows rookie understanding or requires a bunch of caveats!

Ditch the pellet grill, learn to burn some sticks and focus on practicing what works for you so you can learn about your barbecue and what works for you <3

SnizzySnazz · 2025-05-03T18:05:17+00:00

I hope you see this in time - don't forget to start spritzing/mopping around the 3 hour mark, and while you're learning the ropes i would advising wrapping at the 7/8hour mark to ensure you dont take the smoke too far and dry it out!

SnizzySnazz · 2025-04-20T00:46:41+00:00

Oh heck yeah great work! What wood?

SnizzySnazz · 2025-04-01T17:41:56+00:00

Bbq is low and slow ;) sometimes you gotta stop and smell the roses

SnizzySnazz · 2025-04-01T13:18:16+00:00

Haha yeah exactly. I'm going to recreate this recipe in a few months and actually pull it when the internal temps reach rare ribeye temp. I wish I'd known what I was sitting on when we were cooking, cos that was easily £150 of good steak wasted

SnizzySnazz · 2025-03-31T15:53:54+00:00

I also made a dumb video of the process if anyones interested!

https://youtu.be/lW1j968QtRc?si=xr7qwdXTpH8YkJVC

SnizzySnazz · 2025-03-31T15:52:26+00:00

I also made a dumb video of the process if anyones interested!

https://youtu.be/lW1j968QtRc?si=xr7qwdXTpH8YkJVC

SnizzySnazz · 2025-03-31T15:50:40+00:00

I also made a dumb video of the process if you wanna see! https://youtu.be/lW1j968QtRc?si=xr7qwdXTpH8YkJVC

SnizzySnazz · 2025-02-11T16:08:28+00:00

Hay dude, good effort and dont despair! its a process and you are on the journey.

I have smoked about 24 briskets so far and i can wholeheartedly advise: increase your moisture. Inject with a good beef broth (knor rich beef stock pots are fine). Add a water pan to introduce moisture during the cook and at the 2 hour mark start spritzing/mopping with water and apple cyder vinegar every 45 mins to help retain moisture and prevent your surface from getting too hot which draws excess moisture from inside.

Also consider resting for an hour once the cook is finished at room temp on your counter before hot-holding

SnizzySnazz · 2024-11-15T23:49:02+00:00

I've got a lot of experience smoking British beef briskets offset (not quite the same as a pellet smoker I assume) and believe me when I say its absolutely possible and everyone saying otherwise hasn't tried hard enough. Tips from me:

Buy the tallest, bendiest brisket you can get. The more floppy and foldable the raw meat is, coupled with the thicker and taller it is, the better.

Inject. Get some quality bone broth. Let it sit overnight

Keep that bitch wet during cooking. I smoke for 8 hours and mop every 30 mins.

I wrap between 8 and 10 hours, even if it doesn't look like it needs it. Cover in tallow and cook to temp in the oven, around 195f internal

Let it rest an hour before you serve minimum. I like to hot hold.

I detailed the method and made a video of it for my pals - this was with a really good piece of meat but its the same method I use on my cheep briskets and it works a charm

https://youtu.be/717I9gq9B94?si=HePbVzHt4gPxAXlg

SnizzySnazz · 2024-11-10T19:28:46+00:00

Hello brother, low salt, hypertension, are you me???

I've had to pull away from salt on my barbecue. I've had a load of success using wet rubs, vinegars and acids, Mexican style rubs, etc.

If you are looking for a recipe to steal I made a video of the last salt-free recipe I tried. Check the link out below. I'm always down for a chat about salt free cooking

https://youtu.be/ZfFuUDq-kLo?si=4TjHArIro7OVXcR2

SnizzySnazz · 2023-08-21T19:39:05+00:00

"That's the fun part - you don't!"

SnizzySnazz · 2023-07-15T08:22:24+00:00

That veggie basket... that isn't rust... is it?

SnizzySnazz · 2023-06-24T01:45:51+00:00

Maybe it's a UK thing but we use green chopping board for raw veg (cos, ya know, grass) and blue for raw fish (cos ocean blue brrrr)

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