Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

6am start yesterday, even the dog was not up for hanging around in the garden that early.

I ended up separating and using the flat and have saved the point for burnt ends. the brisket was grossly oversized for my kamado so I had to trim the flat so i have a bag of about 600g of cubed brisket for some slow cooker action down the line as well as a bag of tallow in the freezer.

cook ended up being a mild nightmare. kamado got to temp and stabilised and then i opened the lid to put the brisket on and somehow the temp jumped 100f by the time the lid was back on and the temp probe updated again. took nearly an hour to hit 250f again. might have ultimately helped me avoid a stall and i'd read that this is how some people do it to help speed it up so it powers through the 160-180 range but i think this ultimately sacrificed a fair amount of smoke ring on the final product.

I pulled it at 165f and wrapped in butchers paper but when the probe went back in it must have hit a pocket of fat or something as I got all the way up to 200f where i was due to pull but probing it with my handheld temp probe showed the whole thing was actually sitting around 180f still. if i hadn't checked properly it would have gone in the cooler to rest at that point and would have utterly ruined the christmas dinner.

ended up all being fine and while not as juicy as I'd hoped (i went too aggressive with the fat trimming i think so mea culpa) it was delicious and we have a fucking shedload of leftovers to feed the in-laws when they descend on us later. the dog has also been acting like we got it a ps5 for christmas since lunchtime yesterday.

served it with mash for me and roast taters for the gf, mac and cheese, chorizo pigs in blankets, coleslaw, potato salad and corn on the cob. not traditional but infinitely closer to my ideal meal than a traditional roast with the trimmings.