Tonight's Brisket: from your European Fans...

[Tongmaster]

Firstly, thank you Meathead for making my grilling (at least, as my friends and family say...) become "off the chart". I've been cooking and grilling for 40 years - I did my best - but since discovering your site it's hit a new level. Thanks to you. In perpetuity.

Blah, blah.

So: tonight, we're starting ("starting"...important...) an 8lb brisket for a party tomorrow afternoon. I've followed the method to the letter; the only unexpected moment(s) was/where when the beef stock that I was injecting started spurting from random places on the muscle... :-) Whatever, I just sucked up the juice and re-injected until it stayed put.

Did the same recipe last year, and it was amazing - with local German beef.Tonight it's a USDA Prime brisket, genorously smuggled in by a friend who shall remain anonymous (for obvious, customs-related, reasons).

First pic: dry brined for 6 hours, then injection with home-made beef stock.
Second pic: on the "smoker"...a basic Weber Kettle that I have learned to trust the feel of, and that's always delivered :-)

More photos in the morning :-)

[CeramicChef]

This should be good! Thanks for the tease.

[DWCowles]

Looking good Tongmaster

[fuzzydaddy]

The party brisket is going to be real good! You know your cooker; this will be a great cook.

[jharner]

Looks like a great start. Please send pics of the results, I believe they will be great.

[Potkettleblack]

Congrats on scoring a prime brisket. I'd love to score a German, Swiss or Dutch one. Or a Belgian. But customs.

[Breadhead]

It looks like a great start. Congratulations on scoring such a nice piece of USDA Prime beef. It does give you a great opportunity to impress friends and family with your BBQ skills.👍

[Tongmaster]

So here it is (was...!): 12 hours overnight in the Weber Kettle at 225f-ish, mix of Pecan and Hickory chips, then held in foil in our wonderful Neff oven at 60c/105f for four hours. Perfect bark, nice smoke ring and melted in the mouth. Six hungry guests, none left :-)

[Breadhead]

Nice... Very nice!

[CeramicChef]

That's one tasty looking brisket. Kudos to ya on a really nice cook!

[MBMorgan]

That looks outstanding ... congratulations!

[Tongmaster]

Thanks, gentlemen 😊

[Tongmaster]

@potkettleblack:
The cuts are very different over here. A brisket is known as a "Rinderbrust" and is bred very lean and slaughtered young - so no good for brisket (and *sigh* we've tried...). That being said, the way the Germans cook Rinderbrust - slow boiled in beef stock and served with boiled vegetables and Grune Sauce (basically a creamy salsa verde) is delicious. But it ain't brisket, boys