UK Brisket is notoriously fickle, it’s really not any easy cut to get right, if you treat it how you would a grain fed brisket then you might not get the best from it.
A full packer UK brisket isn’t easy to get as well, most end up rolled, but quite often you can pick up a slab of bone in brisket, and this is a great way of cooking a Uk Brisket.
Here I generously covered in CountryWoodSmoke Mocha Rub, and smoked on the Primo grill with a chunk of cherry wood at 140 c in around 7 hours, and rested for about an hour under a tinfoil tent. Cooking hot and fast like this ensures the brisket is still juicy and cooking on the bone helps as well.
I took this to around 90c using the Meater Block meat thermometer to nail the temperature. I was really happy with the outcome of this grass fed beef brisket hot and fast, very juicy, tender and a lot more flavour than a grain fed brisket.
I picked this brisket up from a local butcher, Porkies in Honiton.
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