Smoking A Grass Fed Lean Brisket
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- Опубліковано 7 вер 2024
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Brisket from Swaledale - swaledale.co.u...
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I really had little hope for this brisket due to how lean it was. I knew it was going to taste great regardless, but I was really surprised at how it held up over a 7 hour cook!
That little PK did a nice job on the brisket. I bet that was delicious! Nice job. 👍
Thank’s joe! It was good! Ended up in a brisket chilli
Holy smokes Joe is here! The man, the myth, the legend. I love this channel even more. You both make the best videos. My favorite pitmasters from each side of the pond. Hope you both have a merry Christmas
Another banger Dave !! ❤
That was the leanest brisket I have ever seen in my life 😮 turned out incredible based on what you started with. And that was a super cool trick with the makeshift foil baffle!
Nice cook! We're in the U.S. and buy exclusively pastured meats including 100% grass-fed beef. Our briskets have always been quite a bit fattier than the one in this video. But it was nice to see this come out good either way.
Thanks. Trying to cook my own grassfed brisket today or tomorrow. Appreciate the video. ❤
Nice grill size & price with baffle idea for many people!
Im finding with the UK grass fed its just not the same, it ends up more like pot roast/roast beef than smoked brisket also for some reason any internal fat doesnt seem to render as well but perhaps that is because its so lean that you cant cook it for as long. Taste is great. Ive got a new butcher who rears their own cattle and grain feeds them for the winter months good fat in them. I tried some Spanish beef and it actually smoked up really well. Injecting it with tallow just doesnt work for me (if your meat is too cold it tends to go solid before its in!). New Year will test out the new butcher fingers crossed can get close to proper USDA style.
Great video. I would have thought it would have been dry too. Most people think that grass fed is good for fast high heat cooks and not low and slow. Nice cook.
Old video, I know. But I’ve been hired by a really high end restaurant here in Virginia to smoke brisket for a special event they’re hosting. Long story short, they are supplying the brisket from a local farm. So I asked for a practice brisket and found a grass fed, thin, wide and lean brisket. Just glad to know someone has pulled this off… guess worst case, we slice it and drench it. Anyway, good video.
Not a fan of grass fed in general, but that's a nice cook. Good results given the product you started with.
Good video. I wish we could get proper grain fed in the U.K. shops. I worry about British briskets drying out.
Hey, just stumbled on your vids and I love the UK sourced meat stuff, please do more! I shall now go watch the back catalogue but this is exactly the sort of stuff I'm craving. I think perhaps I was born in the wrong country - here in the UK it's pretty difficuly/expensive to get decent meat to smoke/BBQ and the online places can be so hit/miss. And damn it must have cost a fortune to import that Frankin pit! Thanks again for the hard work, subscribed!
Go find yourself a local gppd quality butcher. But then it depends when you live. London will be expensive. But if you're anyway near the countryside it should be fine.
I'm used to the heavy grass-fed taste but everytime I smoked a brisket it just tasted like grass-fed overcooked steak, so I gave up pretty much. I do love grass-fed beef ribs however. It's funny because I was looking at your slices color and I was having overcooked steak flavour flashbacks ahah. You're awesome W!
Sharing this video for a friend with a PK. Good stuff
I was worried about how juicy it was going to be when you showed how lean it was. If I could get mine to turn out like that I'd be a happy camper lol. Great vid man, nice and short but still shows your steps.
Y’all professionals make it look so easy lol but I do realize you’ve put your work in to figure this stuff out!
Ha I am definitely not any kind of professional!
Very well explained with the usual expertise.Got my PK Franklin on order with Prosmoke so will try a pork butt first,nice idea with the foil though.
Thank you for watching!! I did a video on pork butt on the pk a few weeks back! Came out real good
Thanks for the tip off on Swaledale meat. Looks reasonably priced for a packer.
I bought wood chunks from pro smoke, nice brisket,
Just came across your Channel and I really enjoyed the video and going to subscribe. 👌
Another really good video… Nicely done! Where do you buy your USDA style packer briskets? You’ve cooked a few things now that you’ve said are more typical of what you’d find in a UK butcher shop, and aren’t like the meats we get from different parts of the world (things like fat content differences, size/shape differences, butchering technique differences, and in this video… the color of the beef - wow that thing was a gorgeous deep red color). So I’m wondering where you get the packer briskets that you cook in other videos that look more like a USDA packer brisket??? I’d really like to see a video that’s like a tour of a typical UK grocery store’s meat department, or even a UK butcher shop. It would be a video that shows the differences of different cuts of meat or even things that may/may-not-be available in the UK and elsewhere. Love your videos!!! Keep up the good work!!! Happy Holidays!!
I had a beef box from Wildfell Farm a few months ago. They have Wagyu x Angus cattle as well as pedigree Angus. They want to cater for the UK bbq market and are offering larger cuts now to what I got in my box, but the taste of the beef was fantastic! Definitely will order from them again. They are seeking as much feedback as they can get on how to improve the choice of cuts for bbq, so you should give them a try. 👍🏻
I will definitely check them out! I think I’ve looked at them before, but at the time they were not offering brisket - I may get in touch to see if they can.
Amazing video. Will start cooking UK ones as well as the USDA ones. Thanks
Always great videos my brother from the other side of the pond. If you have farmers market or the like there, I’d go and offer folks samples. You’d easily do well in a restaurant in the states but would king of the hill there. There is a reason these do well in the states and why we pay premium pricing for bangers from the certain butchers because we cannot get anything close. Your style and results speak volumes where this states guy with 5 cookers still thinks “damn I need to come by this guys restaurant’.
Appreciate that a lot my man!! Thank you!! One day, I hope I get to cook you up some brisket!
Class made looks super delicious 👍👍
I know this is probably out of left field, but all I can think of is coating these in some hot oil and putting them on a steaming bowl of ramen... MMMMMM
Any bbq sauce reccomendations or recipes for grass fed beef?
How do you get the carmel colored fat or is that a product of grass fed beef
Nice job on the brisket
Hey Dave, nice job with that very lean brisket. What do you do for work good sir?
Great video - can you get more fatty cuts here in the uk?
grill link please
Binder is key
Did the rub stick?
WOW!
so are we saying the brisket is not the best ?
Wow bud good demo. Can we even get grain fed at the moment
Thanks Robin! Definitely hard work to get grain fed at the moment without paying extortionate prices. Are you guys using UK at the moment?
Hey, I came here from chuds bbq, when he brought you a turkey sausage, I heard your accent, even though you only spoke a couple words, straight away I knew you were from the UK so I had to check you out, I live near Bath. Anyway, I'm assuming you spent some time in the US gaining skills and knowledge? Have you documented your story of it, I would like to know what kind of experience you had out there? I
Thank’s for checking the channel out! Yeah I worked with Leroy and Lewis for 2 weeks. I did capture some footage with the intention of making a video - but after a number of days where I was just too busy to even take my camera out of my bag, I decided to give up. At some point I’ll probably put up the small amount of footage I did get
Not bad at all!
I try to avoid grass fed beef. I want grain fed..
Looking Good 👍 👍👍
Thanks for another great video. Can I have your advice please? Planning on having a brisket on Christmas Day and can’t smoke during the night,would you smoke on Christmas Eve and hold in oven overnight or let cool and re-heat the following day? Probably around 17 hours between cook finished and eating. Brisket is Wagyu.Many thanks.
If I were having Christmas Day brisket - I would 100% be cooking it until late Christmas Eve, hot holding it in the oven on low overnight until the following day. I hold my briskets for 18 hours, sometimes! Reheat is an option, but I’d strongly recommend the hot hold instead
Thanks-really appreciate it👍
@@WilsonsBBQ what temperature do you hot hold???
145/150F
Nice t shirt. Where can we get the merch?
Thank’s! I don’t have any more to sell unfortunately. I only bought a handful for me and my helpers when we do popups! Sold the extra ones I had already.
Wonder how this differs from the sainsburys grass fed uk brisket you did. Mine was so dry
I would say that this came out quite a bit juicier. Although there wasn’t a tonne of fat, there did seem to be more connective tissue around each of the large muscle fibres, and I think this was the main difference compared to the Sainsbury’s one I did. Some parts of that were unsalvageable
@@WilsonsBBQ your sainsburys ons looks obese next to the one I got. Lol.. old boot. This one you've done here looks really good. I'm putting a Miguel vergara on later. Some of them have been amazing.
@@NicksGotBeef I love the Miguel Vergara briskets, amazingly juicy although a little weird looking 😄
You back to the grind yet bro still need to come up and try a big platter of your food do you have a business number or something I can contact you with when next doing smoking been dying to try it for good year now 😭
Hey! We did one last weekend. If you have Instagram or Facebook - I regularly post plenty of information in advance to let people know we’re running a takeaway night. Follow me on those channels and you definitely won’t miss out @wilsons.bbq
@@WilsonsBBQ I don’t have social medical 🤣 why I keep missing it .. do you have a rough date of next one I’d even ping money before for a full platter of everything so I get the lot of it before I come as live about 2.5 hours away
Man my choice or lean brisket never come out goof
Thing almost looked like a flank steak lol
😅 it did
Anyone else don't understand why British butchers can't give you a brisket that looks right for smoking 😅 they're always whack shapes
Different parts of the world butcher differently. Been trying to get a decent brisket cut in Greece, it's even harder 😅
I tried 5 or 6 times! Can’t get anywhere close to what an American brisket produces! Frustrating!