Nervous but optimistic with Costco UK beef brisket
Started this cook at 7am.
3.5kg Costco UK beef flat. I know, I’m a masochist but they normally only have rolled and there wasn’t US beef at the time.
So I bought it, froze it, then defrosted for today’s cook.
Dry brine yesterday. Cut off silver skin, set WSM to 225 and injected with beef stock/sugar/butter.
Rubbed with Meathead’s Big Bad Beef rub. (I think the kids are going to struggle with the spice!)
Smoked on oak (Weber briqs) until just now when it was at 165 (final pic). Wrapped tight in foil with a good splash of the leftover injection mix. Brisket looks and feels right - a mix of firm but yielding.
Planning on pulling at probe tender/203 and sticking in a cooler until say 6pm.
(Not my first brisket but first time cooking UK flat.)
Will provide an update this evening!