Hot & Fast Smoked UK Grass Fed Brisket
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- Опубліковано 26 лип 2024
- In this video, I cook a 5kg UK brisket point in under 6 hours. The result is juicy, succulent and very tasty beef indeed!
This was cooked in my Kamado Joe Big Joe at around 325f (160c)
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I hate waking up early, but today it's been worth it. What a cracking video for the UK BBQ scene! Well done, and keep it going.
Thanks very much, I'm glad you enjoyed it!
Such high quality videos, thank you
Glad you like them!
Excellent brisket cook. Brilliantly explained. Nice one 👍🏻
Thanks for the great feedback Mark!
Mate, love this so much glad you nailed it
Cheers mate, glad you approve!
Cracking job there. 💯 going to give this a go now!!!
Please do. I wish I'd tried it sooner!
wow, cracking job buddy, im going to have a go at cold smoking one and then the fast cook, thanks for the vid
Sounds interesting! Let me know how you get on!
You make it look so easy.
Howzit. Another South African here living it the UK. I tried cooking a supermarket brisket in my Kamado. Absolutely tough and dry. It’s brilliant to see that you have managed smoke a decent brisket here in the uk with our limited selection
Thanks very much. Yeah supermarket brisket is often very lean which is why I'd choose the braising method for this!
Five and a half hours of cooking I would be bladdered. Looked divine 👍
I usually am!
Impressive smoke ring for kamado. Nice
Nice one Elky....another great video. Doing a brisket point from Olly at Meat Matters on my KJ this weekend so this video ticked every box for me. Always done them around 250 so interested to up it to hot and fast.
Nice one, let me know how you get on!
2 years later 😂 How did this go?
Loved the ending 😂
Haha busted
Good video dude 😎👍
Cheers Cider!
That Brisket looked awesome, no beer, just drinking Brisket juice !
Haha cheers man! There may have been a beer just out of frame haha
Looks great, what kind of wood did you use? I would love a video on how you setup your firebox for longer / slower smokes. I have a big green egg so similar setup. Thanks !
I believe it was cherry wood for this cook. I'm planning on doing a video soon on the basics of fire and temp control on the Kamado Joe so keep your eyes peeled!
Nice cook there. Trying to convince the mrs to do a brisket. No joy yet though 😩
You can do it! She'll give in eventually and you'll nail it!
Kosmos has a long lost English brother!!😊👍
Hahaha
Hello mate! I’ve been watching some Southern US brisket videos on smoking brisket. As a South African living in the UK I miss the bbq life, and glad to see you representing. So, I’ll chat to the butcher’s and get myself a smoker, but for today I picked up a Hereford flat brisket, weighing in just over 500g. For pan searing and the oven, how do you think I could cook this? I’m sure it’ll be shite compared to yours, but any recommendation on a rub, searing, oven time etc. I’d be grateful! After COVID I want to get to Texas and the southern states to indulge in a meat feast tour. Seriously bro, in the uk, we need to chuck the chuck, turn our backs on silverside roasts etc and get wise to the flavour! You’re a pioneer! 👍
Sorry for the late reply - how was your brisket? Glad you like the channel! Plenty of like minded UK BBQ people on the scene!
Good vid
Thanks very much, glad you think so!
Another great video! Just curious on what wood you used for smoking? I might have missed that part.
Hi. Thanks for the feedback! I used a mixture of whisky oak barrels & oak
Hahaha got a little awkward towards the end 😂😂 was praying you didn't stand up 😉🍆
Haha needed a bit of quiet time
This looks great - going to give it a try in a few weeks I think. Really useful too, as the more I read, the more I think you have to treat UK grass fed brisket as almost an entirely different type of meat as the American grain fed cut.
I'd be really happy if I could get something close to the above.So you think take it to a higher temperature than the Americans do?
Check out my latest video as that may help!
Hey man love the vid, just found you and happy I did. Been smoking for 3 years on LaHacienda kamado - pretty confident with temp control now and I'm doing a brisket. Got a local (West Country) grass fed organic 'packer' cut ordered - think about 6kg ... was looking at doing low and slow but would you reccomend doing this method instead ? Obvs less marbling etc than American cord fed business....not entirely sure what to do!!
Hey. I prefer hot and fast on UK briskets otherwise they have the tendency to dry out a bit. Give this method a go, I dont think you'll be disappointed!
@@TheSmokinElk big up
Looks great! What are you using for your spritz liquid?
It's just water. I don't think anything else adds much flavour, if any
Hi - can you remind me of the butcher you use in Cornwall, and also what do you see as the differences in cooking with British beef vs US? Really liked the cook. Am about to get my first Kamado and can’t wait to try this cook. Simon
Sure, its Philip Warren. Absolutely stunning meat every single time! I prefer grass fed as it has better flavour. Check out Philip Warren, you won't be disappointed!
A up mate do you have a link for that rub it looks lovely thanks
Hi Elk, where do you get your brisket point ends in UK? Seems like this is defo the way to go with UK brisket...
Philip Warren mate!
Want to get into smoking, but all the videos are in the US! But it is reassuring it can be replicated here! Question though, how much was the brisket i.e cost - weight average? Thanks!
Hi. Find yourself a good butcher that can source good quality grass fed brisket. Ideally you want a point end and not just the flat end as that tends to dry out easily. Good luck!
Love it. Moist! Lovely bark, lovely flavour... moist!
Oh yes!
Those sound effects starting at 16:20!
X-rated!
Subbed 👍🏽
Thank you!
Elky! Two questions. Greedy I know .
1) brisket, that I thought was big at 2kg. Whats the best way to workout cooking time?
2) no slo-roller from you??. I've got the big joe 3 with slo roller. Will using the slo roller charge how I need to set the temp and or cooking times?
There is no hot and fast rule of working out cook time I'm afraid. Every brisket is different. Give yourself a lot longer than you think and if its ready early, you can wrap in in towels and keep it warm in a cool box :)
Enjoy your moment 😂😂🔥🍖🍖👍👍👍
Always!
If you can cook a brisket at 325f for 6 hours, whats the points of cooking lower and longer e.g. 12 hours at 225f??
My thoughts exactly - this is why I do all my briskets hot and fast now!
I am confused about how you setup the grill (complete beginner by the way ) can u do a video for beginners and how u set up the grill?
Hey. I'm set up with the heat deflectors in place and cooking at around 300f. I hope that helps!
Hi mate - How much should I be paying for a point?
Finally, a brisket that isn't soaked in sweet flavours. Beefy/savoury is the only way for beef. Unlike the americans😂
The fly/bug @4:44 though...
Protein
where to urrder brisket i live in london have no idea where to start and how much to spend on that meet
Check out Philip Warren Butchers :)
At 5 mins in u squashed a fly into it lol
Hi. Is all UK meat grass fed?
Most but huge variation in quality / welfare!
@@TheSmokinElk Thanks :) . Do you know any good sources for fresh grass fed meat? All the one's online seem frozen.
Afternoon, if your butcher delivered you a 3kg flat end rather than the point you'd asked for to try this, would it still work? After the triumph of the schwein...shwein...pork shanks last week I'm all in, here.
You can do the flat but it is a lot leaner so you'll need to take more care. Definitely hot and fast but when you wrap, maybe wrap with some stock
@@TheSmokinElk cheers for the reply! Will keep a water bath in there throughout, and think about the stock. That's suggesting foil over paper, right?
@@TheSmokinElk just to say: tried this with the flat and it was great. *Slightly* dry at the edges but it was a lovely piece of beef so still full of flavour. The smoke ring was amazing too. One thing I hadn't thought about, as I'm an idiot, was that cooking for six hours at 150c would take more charcoal than 6 at 110c. JUST got through to 89/90 when probing before 2 hours wrapped in paper, foil and towels in a coolbox. Thanks for the video, really helpful, will definitely do again.
@@garethevans2499 Nice one, glad it turned out alright!
What weight was the point?
About 4-5kg I believe
Watched this several times now and it looks amazing, real meat porn. I have a couple of questions please
1. What's the advantage of butchers paper verses foil
2. What's the general rule of shrinkage after cooking brisket in your experience? Looks like that point shrunk by 50%
Butcher paper preserves the bark on the brisket. Whereas foil steams the brisket, so you won’t get the crunchy (heavenly) bark on there. Personal preference which you choose!
Was ok till you kept looking me in the eye and saying moist 🤣
MOIST
Get a wide angle lens!
Why? What did I miss?
@@TheSmokinElk you’ll just get more of that amazing meat in the shot!
Anyone spot that fly?
Haha I did!
Um, errrrm,ahm, uuuum, arm, uhmm, brisket, aaahm, ummmmm, fat, errrrm, heat, emmmm, brisket, em, um emm....
So sorry that one of the very first videos I ever did wasnt quite up to your standard!
Dude, you're from England....drop the Fahrenheit shite.... bbqs good though
I always try to communicate both
Stop saying humm
Humm
Go to Manchester PitmasterUk they make great brisket