Today, well over two days, we cook an extremely nice British Brisket that is too big for our Monolith Kamado Classic Pro Series 2.
The Brisket is a 7.5kg Black Rock Mountain Brisket – XM GOLD from John Davidsons Butchers. It needed very little trimming and was the best looking British brisket I’ve ever seen! The only problem, it was too big. So we found a nice clean smoking log split to lay the brisket over and then after a few hours it will have shrunk enough to enable us to remove the log split and fit the brisket straight on the grill.
We smoked this brisket at 250ºf overnight for about 8-9 hours and it was ready to wrap in the morning when the internals reached ~165ºf. We double wrapped in tinfoil and poured over a mixture of beef stock, Worcestershire sauce, Bovril, & apple cider vinegar which was all pre-warmed on the hob. Monitoring the internal temp up to 204ºf, I then started to probe for tenderness. Every brisket is different and this one needed to get up to ~210ºf before it probed like butter. We then pulled it off, opened the foil, let it steam for about 10 minutes and then rewrapped and covered in towels to rest for about 2 hours before slicing and serving.
This brisket was absolutely superb, so flavoursome, so tender, so juicy, so will be ordering more again in the future – do yourself a favour and get one ordered!
Equipment list used today:
Monolith Classic Pro Series 2: https://www.fireflybbq.co.uk/collections/monolith/products/monolith-classic-pro-series-2-0-black-grill-guru-edition
Monolith gloves: https://amzn.to/3t9ZzXG
Black Nitrile gloves: https://amzn.to/34sFTWr
BBQ tongues: https://amzn.to/3JTSZuQ
Lump wood charcoal: https://amzn.to/3pnw9nP
Lump wood electric firefighter: https://amzn.to/3IsZLro
Thermapen One: https://thermapen.co.uk/thermapen-thermometers/184-284-thermapen-one-thermometer.html?affp=18513#/colour-red