British BBQ Society Forums

Hello, I have a pro Q frontier have had some success with chicken, ribs etc looking forward to trying a brisket

Welcome Vicki,

Did a T & G Packer cut brisket @ 6.6kg last weekend and it was looooverly meat

Any tips for me please?

Hi

Many a wise owl on here will tell you to use "temp not time" as your guide to being done. Each brisket is different so lengths of cooks can vary. You may get a stall in temp rise midway but if you have time just stick with it (patience) if not use the Texas crutch (foil it). Keep the rub simple; rub over with Worcestershire sauce then just course ground pepper & salt and allow the brisket to come up in temp a bit don't throw it on straight from the fridge. Also allow your rig to come up to temp first before putting on the meat and don't keep looking at it let your temp probe do the work. If you haven't got one Ikea do a cheapy for £7.00

Thank you, Will see how it goes (fingers crossed)