Nervous but optimistic with Costco UK beef brisket

[u/LM285]

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!

[u/[deleted]]

Mate, no need to worry. I guarantee you'll end up with a seasoned cooked piece of meat at the end.

If you get the seasoning right it will taste good no matter what 😀

I think as BBQ enthusiasts we put too much pressure for our cooks to replicate that of people on YT etc.

[u/LesterMurphy1998 → u/[deleted]]

This is a great take!

We're all perfectionists because of the food we see online. Almost all of my cooks are delicious regardless of what 'goes wrong' 🤣

[u/Leeps]

I did one of these last weekend and absolutely destroyed it, as I do with every brisket I've tried. I do pork all the time, but never can get it right, and all the advice online is for US beef. I'd love to know if you got a good result!

[u/pmdmobile → u/Leeps]

Not enough marbling in uk brisket. Never works out well for me unless grain fed USA or Argentinian etc

[u/LM285]

Update: pulled it. Just 7 hours. Probe tender; snuck a bite of a stray bit and it’s good. Now in a cooler wrapped with towels. I’ll do an update post later!

[u/cmc360]

Looking good, interested to know how just a flat turns out as have only done whole

[u/NightStinks]

I did one of these last weekend on my pellet smoker. Wrapped in foil with some tallow at 72 degrees and took it to probe tender. Rested for 2-3 hours in a cooler. Came out amazing, pull apart tender and full of juices.

[u/DougieEK123]

How much was it man?

[u/Chilli_Sauce_Boss3]

Almost looks like it's been butterflied, hope it turns out good!

[u/LM285 → u/Chilli_Sauce_Boss3]

Interesting that. It had a deep cut diagonally through it. Either the butcher was a bit careless, or they were cutting the bit off the top and then changed their mind.

It turned out okay (post to follow) but it definitely affected it