you have to be honest with people and tell them that was dry as fuck And wasn’t cooked properly or longer enough but good video still

@WilsonsBBQ

3 жыл бұрын

some parts were definitely dry, some parts were fairly moist. It was cooked plenty long enough - you can tell that by the fact it pulled apart with ease, but held up under its own weight. As for properly - I don't know what you mean.

@danewaler12345

3 жыл бұрын

Wilsons BBQ it held up because you cut it thick One way to hide a dry brisket because if you tried to cause anything it would've broke apart and please for the love of God stop saying the word moist it's offputting use the word juicy

@WilsonsBBQ

3 жыл бұрын

Moist.

@bristolwoodburners81

3 жыл бұрын

@@WilsonsBBQ you and I know you can't turn water into wine....this clown is just showing his lack of experience in the UK meat market. Thanks for the heads up on sainos venture into the bbq scene... Feels like.. although we're right at the start... we're finally moving in the right direction in the UK

@lerrymartin3958

3 жыл бұрын

Looks pretty damn good Pal!! I'm from the States and have just started smoking meat! Watch a lot of videos on the subject! Malcom Reed, Chuds BBQ, Mad Scientist BBQ, and just subscribed to yours!! Keep up the good work, need more like you across the pond!!

Hey there. Brian and Dulce from Spokane Washington. United States. The one thing we love about you, is that you do the very best with what you have there in the UK! And you explained it very well. It must be tough struggling with the lack of perfect brisket. But at least you have an amazing offset Grill. Love your videos. Always look forward to the new videos. And thanks for doing all of the work for all of us! Love you brother!

I’m so happy to have found your channel. Nice to see more UK based pitmasters. Keep up the great content.

Great video! Thanks very much. As a UK sub, I really appreciate the insight into cooking grass fed beef. There is very little out there about how to tackle grass fed so I really value your techniques/tips about how to get the most out of it.

Great video mate. I would love to see more like this; you making the best of what are very easily accessible cuts.

Thanks Dave, appreciate the review and honest feedback. Will see what we can do to perhaps improve shape consistency and more fat left on the flat! Cheers

@WilsonsBBQ

3 жыл бұрын

Thanks Luke! Thanks for watching!

New subscriber from the UK here 👋 Loving the channel and this video was super interesting, I've only done 2 briskets so far on my smoker (bought from an online butcher) so I might try one of these cheaper ones. Either way, thank you for the UK based BBQ content! Always good to find a UK channel as the topic is so heavily American dominated (understandably). Looking forward to your future content 👌

Brilliant video mate. I had been a bit apprehensive of ordering an expensive piece of meat in case I messed up my first brisket. I’ll keep an eye out for this when I’m next in Sainsbury’s.

Great video as usual Dave. Got one in the fridge to cook this week as well as the TFC!!

Great video and I think you did the best you could with what you had to work with. I will be buying one of these for sure, I will probably separate the point after cooking and cube it, place it a foil pan with sauce and put it back in the smoke for an hour or so. Great video and a great channel, keep up the good work.

Great video!! Will be making a Sainos brisket tomorrow so thanks for the tips :)

For that price and the chance to make burnt ends without eating leftover flat for a week I’m gonna give it a try, maybe inject some tallow into the flat to see if that helps too

Great video, defo going to try one of these on my WMT before committing to something bigger! Thanks.

Great video! You can't always give a positive review, appreciate the honesty💯🔥

Thanks for this vid, I have one in my fridge at the moment which I'm going to cook this coming weekend, I will use your method, although I only have a bullet smoker, hopefully it will go ok. Fair play to Sainsbury's for starting to stock this type of product.

@WilsonsBBQ

3 жыл бұрын

absolutely. It's a step in the right direction for people who want to get into BBQ but dont want to spend a fortune.

Great video thank you. Have you ever tried injecting with tallow on the flat? Would it help on the leaner parts do you think?

Nice to see someone in the uk using smokers. I really want to get into offset smoking but I’m struggling to find a good starter smoker here in the uk that isn’t poorly made. I don’t want to break the bank although I completely understand it will be a case of “buy cheap buy twice”. Subbed!

Interested to see how you would make the chilli or even how you would do a rolled brisket

Looks really good. Definitely pick up a few of these.

I always enjoy your videos!

gorgeous bark on that brisket! was pretty lean with not much marbling coming out of the package so not surprising that the flat was a bit dry. I would still happily devour that thing!

Still looked amazing Wilson! I also have a great problem when trying to find brisket here in Portugal when our cattle sooo lean. All the briskets I've smoked so far taste beefy and "roasty". I'm on the verge of giving up and just going full beef brisket!

Great video. Hopefully they’re still doing these briskets

Lurker from the UK. There are dozens of us! The ribs were nice, cleared the fridge at Sainsbury's. Now I've just picked up a brisket - first time cooking one! Mostly cook pork... ribs, butt, and belly "burnt ends" Will give the hot and fast method a go!

Do you open the top door on the firebox to keep the temps from rising too quickly? I'm trying to use smaller pieces of wood but my temps can rise to over 300 pretty easily

Ordered some goodrub to try. Great vid!

I think the outcome was excellent. For £20 you can have fun cooking a Brisket, test yourself and your cooking skills and end up with a final cook you would eat. Ok, it's not wagyu brisket but its another UK option as opposed to finishing in a Casserole/Dutch Oven in stock. Great video i enjoyed it. I'd rather spend £20 and practice than buy a packer and practice.

Saw these in my local the other day and got excited. Will definitely get one for my freezer. The GF’s freezer is full so that stopped me grabbing one. Was thinking they will make ok burnt ends if nothing else.

@WilsonsBBQ

3 жыл бұрын

absolutely - the point muscle would be ideal for burnt ends.

Good review and will probably give people a bit more confidence in trying smoke a juicey uk brisket.

Grassfed Beef as a more gamey flavor for us in the US. I wish there were more full sized packers of them available to work with.

Brilliant honest video dave. My suspicions I to am planning on picking one up and was worried about lack of fat in the flat (if you end up with any) I plan is to inject the flat with butter. Any thoughts on that?

@WilsonsBBQ

3 жыл бұрын

Thank you mate! I think if you’re going to inject, injecting with a fat is the best option. Not sure how much it will help to be honest - but it can’t hurt!

Great video, and makes me less scared to try smoking brisket in my kettle knowing it was only £20!

Would love to know where you got the franklin offset from???

I see this yesterday shopping in Sainsbury’s, but it looked too lean from outside the packaging, so interesting video! I see they’re also doing beef short ribs in my local Sainsbury’s, maybe try that on the next video?

Hey, love your videos. Can you tell at what internal temps do u wrap? Cos the beef we get in india is also very lean and pushing the internals to 165 will pretty much dry out the meat.

@WilsonsBBQ

2 жыл бұрын

I’m not too sure. I generally don’t check the temp when I wrap. I just go by the dryness of the bark and whether the fat is rendered or not

Hi. Great review - need to takea trip to my local Sainsbury's. You mentioned you often use USDA brisket. Quick question - do you get that direct from the US, or via another source (butcher / wholsaler etc.). Thanks

@WilsonsBBQ

2 жыл бұрын

Tom hixson of Smithfield!

I’d agree, first time big cut bbqers could learn a lot from this. It’s cheaper, which is great for practice and if you can make this poorly cut bit of meat come out well you’d feel more confident spending more money on a decent brisket from better butchers. The shape did crack me up though 😂

Good asf 🇺🇸

How do you cook this if you dont have Bbq or smoker?

I'll have to pick up one of these! Quick question, I see your pit and oven temps are quite a bit higher than most other brisket cooking guides (250-275f), is there a reason for this? Would a lower cooking temp help considering these briskets are quite lean - or is the opposite true?

@WilsonsBBQ

3 жыл бұрын

It’s the opposite for leaner brisket. I typically cook 250-275. But for lean (usually grass fed) the hotter cook means it spends less time on the pit losing the small amount of fat it does have. Lean brisket - hotter and faster for better results. In my opinion.

@LeviathanPits

3 жыл бұрын

@@WilsonsBBQ Thanks for clearing that up, I'll keep it in mind!

@FreshfrogmarketingUk

3 жыл бұрын

I cooked a 12lb (5.5kg) Black Angus brisket last week at 325f and it turned out perfectly.

Where did you get the Franklin pit from in England. Or was it imported. Thanks

@WilsonsBBQ

2 жыл бұрын

Imported.

Subscribed 🇬🇧 Is the lack of intramuscular fat due to the beef not being grain fed? My understanding was that grass fed beef is leaner… 🤷🏻‍♂️ I have a Weber kettle, no smoker, but hopefully I’ll learn a lots from your channel 👍🏻

@WilsonsBBQ

3 жыл бұрын

Thank you!! Yeah the lack of fat cap and intramuscular is due to the grass fed beef. Which is very common. It’s to be expected on these. Though, the flat muscle was leaner than many I’ve had before. No problem though, it is what it is for £20! Kettles are great! You’ll cook up some great bbq with that

yesssss

Do they still sell it?

I hope they stock them up North

Giving one of these a try now. Sainsbos have also started stocking beef short ribs, have you seen them?

@WilsonsBBQ

2 жыл бұрын

not yet! they were out of stock

@jamesdodd9628

2 жыл бұрын

@@WilsonsBBQ I saw them, but took the brisket instead. Mine was around 2.9kg and had decent amount of fat, and better shape than your one in the vid. I actually had to trim off some of the thicker parts of fat as was over 10mm in places. I also went for a slower cook (9 hours) than you showed. The flat dried out pretty fast after slicing, but the point was pretty moist. Still tender even after storing in the fridge for 2 days. So not bad for £27.

"plenty of other grass fed options available in UK" here I am struggling to find exactly that. Can you do a video on where you source your grass fed beef?

@WilsonsBBQ

2 ай бұрын

John Davidson’s, grid iron meat, Phillip Warren butchers, swaledale butchers, Warrendale wagyu - just a few places online that do great U.K. grass fed beef.

Injection with beef talo experiment?

Great video - will you be trialing the short ribs?

@WilsonsBBQ

3 жыл бұрын

Absolutely! They were out of stock when I picked up this brisket at the weekend! Will get them done soon though!

Could you finish this in a slow cooker instead of the oven?

@WilsonsBBQ

2 жыл бұрын

you could do for sure. You just need it in an environment where its subjected to the right heat. if you can control your slow cooker, i dont see why not!

Would Grass Fed Wagyu give you the best of both worlds? Enough marbling and heaps of rich beefy flavour?

Might give it ago

Nice to see a supermarket selling this, thanks for the review! Would injecting the flat with beef stock help keep it moist, do you think?

@WilsonsBBQ

3 жыл бұрын

definitely a step in a good direction! On the stock - I would say no. As I touched on in the video, stock, being made up of mostly water, won’t add any moistness to the brisket. What you perceive as moist is rendered fat/oil. So adding a water based stock will improve the flavour (if it’s a good stock!) but will just result in the same dry brisket but wet! If you’ve ever had a beef stew that’s been simmering all day, and you bite into the beef and it’s dry/chalky even though it’s been sat in liquid - that’s this effect happening.

@SWebster10

3 жыл бұрын

@@WilsonsBBQ Ah, thanks! If my local shop has some in I might give it a shot myself.

@scottbellingham4591

3 жыл бұрын

@@WilsonsBBQ how about injecting tallow??

@WilsonsBBQ

3 жыл бұрын

I think if you’re injecting anything - definitely a fat like tallow. Though who knows if it will last the length of the cook! Worth a try!?

@SWebster10

3 жыл бұрын

@@WilsonsBBQ I’ll see if I can get some good quality dripping and give it a try!

What wood did you use?

@WilsonsBBQ

3 жыл бұрын

Seasoned oak!

@denmyos

3 жыл бұрын

@@WilsonsBBQ did you get any smoke flavour?

@WilsonsBBQ

3 жыл бұрын

Yeah, a nice amount of smoke flavour in this considering it was on for 3 hours and at a high temp. Very clean smoke flavour, which I like.

@denmyos

3 жыл бұрын

@@WilsonsBBQ Ok, I'm struggling to get any smoke flavour on my meat at all. 8-12 hour brisket with beech wood. No smoke flavour what so ever.!?

@WilsonsBBQ

3 жыл бұрын

What are you cooking on?

brother I'm in Bristol tomorrow I'll go directly to the sainsbury to check if is any brisket here !!! In the other hand could you send me the link of the knife please !!!! #arditoskitchen

Why did you put this in the oven?

@WilsonsBBQ

3 жыл бұрын

A few reasons. Once the brisket is wrapped, it doesn’t need/can’t get any more smoke. So it just needs to be in a temp controlled environment to keep cooking. It also saves fuel, which is worth doing when there is almost no benefit in continuing to cook in the smoker. Especially when 2 hours worth of seasoned oak is almost the cost of the beef itself. I do this when I cook one brisket or a small rack of beef ribs.

@ViewTalay

3 жыл бұрын

@@WilsonsBBQ Wow, I didn't realise wood was that expensive.

That type of meat is IDEAL for home made Corned Beef and Pastrami. Give this a try! kzread.info/dash/bejne/Y5h9mauziqzQj7A.html

@smokerschuggin475

3 жыл бұрын

What I would do with that piece of meat is separate the point and flat, brine both pieces, cook the flat for corned beef, smoke and steam the point for pastrami. I don’t have a new video yet, but I found the pastrami can get all the way up to 205F and still be rubbery, but if you steam it whole for a couple hours, right out of the smoker, it gets nice and tender. Makes a great sandwich! kzread.info/dash/bejne/eKGio6NvqqiuXaw.html

I gave up on cooking brisket in the uk 🇬🇧 I can’t find a brisket worth cooking for 8+ hours

@WilsonsBBQ

3 жыл бұрын

Tom Hixson!

@elliottdebell7783

3 жыл бұрын

@@WilsonsBBQ looks good, where does he get his brisket from? It has more marbling than I can find in any of my local butchers ect

@WilsonsBBQ

3 жыл бұрын

Most are USDA

Ive now stopped buying British Brisket altogether. It just doesnt work no matter what you do, beef cheek is the next best British thing I can do (small briskets!). But until the UK actually realises grain fed cattle is not a bad thing I will be buying Spanish / Canadian or USA beef.

I learnt nothing from this mate. edit: cost £60 in electric to put oven on for 3hrs

Why line the pockets of big supermarkets, go and speak to your local butcher, the majority of them will be happy to listen to what you require and try and cater to your needs. Great video though.

i appreciate that you're trying to be nice and a bit PC, but that's a rubbish brisket from the shops.

@WilsonsBBQ

3 жыл бұрын

The thing is, previously no supermarket sold brisket points. Some people can’t afford butcher cuts, or from online places selling USDA or high quality U.K. so it might be a good starting place for someone who’s maybe just bought a bbq, and wants to have a go. It had no fat cap, was lean and the butchery was a mess. I wouldn’t buy again - But for some, it might be ideal.

@Mrskyline25t

3 жыл бұрын

@@WilsonsBBQ valid. keep up the good content.