Brisket experiment #5819415
OK so I haven’t cooked 5,819,415 briskets. But it was starting to feel like it. I’m actually cooking one tomorrow as I write this, but… this one was from September 2020. So we’re nearing the time I found Harrisons the butchers, but as yet… I hadn’t found them. So this was a Pre-Harrisons brisket, and it was brisket on the bone.
Now it’s apparent to me, that no matter how I cook this, there’s going to be lots of dried out bits and lots and lots of really fatty bits. Anyway…
The reason I’m showing you that BBQ again, is because… this actually came out alright. Still far, far from perfect but that BBQ is (or more accurately, was) one of the cheapest you can buy from B&Q and I’d even knocked it over and you can see the handle has smashed off (those two notches at the bottom – they’re supposed to be for a handle).
Point is… try, and try, and you’ll get yourself the results you want, if you’re patient.
So I’m not sure how far in this was… but it’s looking a bit dried out. I remember being worried. Until I poked it. I poked it, and got a wobble. A wobble is good. It was really soft. It had been cooked in the oven up from early morning until early-ish afternoon, but then had plenty of time smoking:
I’d obviously topped up that water a few times. Part of the issue with limited space was I couldn’t really put a big dish in there (like I would now).
It came off after around about a total of 10 hours (roughly) cooking:
Again to look at it, it’s a little worrying. It looks really dried out, but I do remember this. The bones just fell out at this stage, I just pulled them out with no real resistance at all.
Then sliced.
Looks good right? I mean, it’s still too firm for my liking, but it’s clearly soft, got a really good char on the outside, and the most important thing of all – it wasn’t remotely dry (which is what I was worried about pre-carving).
That’s one hell of a meal. No carbs needed. To be honest, I probably would have struggled finishing that… but… again thinking about what I’d do (and what I have actually subsequently done) differently, I would have trimmed it properly so you don’t get that slightly tougher part around the bone, and as ever – I would have cooked it a lot longer, ideally wrapped/covered so it doesn’t dry out.
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