I cooked one of these sainsbury's points up last week, not long bought an aldi kamado to join the collection, my first brisket on the kamado. I went for low and slow 11 hours at around 115 with hickory chunks, pulled at 74 and wrapped in butchers paper and run it to about 94 then pulled to rest. Similarly I didn't trim much just a thin flap off the flat and some very thick pieces of fat but otherwise left well alone and it came out an absolute treat, very soft and juicy. Half got sliced the other went back on for burnt ends. For a British brisket I was very impressed with it
I was suitably impressed, like you said its hit and miss on the fat content but generally a decent shout and much cheaper than going to Davidsons or hixons albeit their quality is another level. Low and slow for the next one?
Nice video and Brisket looked good. Interesting as I've just cooked a point End from a Butcher that was 5 pounds in weight after trimming and cost £27. I put an extender rack in the Kamado to lift the Brisket higher than grate level to try and stop the bottom burning. I cooked it roughly one hour per pound at 160c. Wrapped in foil with half a pint of beef stock at 73c then took off at 101c. Rested in foil for 2 hours . I think everyone you buy is different and it's good that you consider diferent techniques based on what you have and see on the day.
Unfortunately I've not got any butcher's locally that stock anything like this. I think next time I would drop the temp 15 to 20c. Glad you got a great result mate 👍🏻🔥🍻
Interesting video I have a Kamado classic 2 and did my first large chunk of meat last week (as opposed to the normal steak, burger & sausage thing), I chose a fore rib and cooked it for about 5 hours on a low heat and it came out lovely apparently, as you so rightly say these BBQ's are a real learning curve and to be really honest that's all part of the fun isn't it but as I said below the product your cooking is important get the best cut you can and go for it, try and avoid supermarket meat, it's shite pay the extra few quid it's worthwhile.
Got a low and slow brisket in right now, you may already know this but I just discovered, if you completely close bottom vent leave the daisy a crack open she holds 107c perfectly (past 2hrs anyway) 👍 Aldi kamado
The best results from a rolled supermarket brisket on the AK I have had are from the braising method, I’m deffo gonna pick one of these point ends up and give it a go.
I don't have a kamado but I have just got in to smoking meat, I have a ProQ Frontier, I find your videos really helpful and relaxing to watch. Can I ask, I can only find a mini kamado at Aldi, I'm guessing they make big ones as well?
What does your wife think about letting you wrap the Christmas presents this year? LOL. Great effort. I'll see if my butcher has the brisket this week as last week the delivery was late which wasn't a problem as the weather was not conducive to long cooks, even on the shorter cook I had to get the fishing umbrella out; BBQ? - no BBW (Bloody British Weather).
I love your approach to videos, you are so humble. You talk about your mistakes and done cut them. Couple of points, keep it as cold as you can and get it on the bbq straight from fridge you get a better ring: and yes, our briskets in the uk are not great for this. Also hot and fast and butchers paper have there problems. Great First attempt, it’s a work in progress and still one which I get the odd bad brisket. The dogs are happy them days…
Defs going to try this. I currently have a little pork belly joint on my pit. From Waitrose. Give one of those a go next. I go 3/2/1 on it. Slice it like brisket. Mmmmmmm.
It was massively more successful than my first brisket, admittedly done in a cheap BBQ, which spent a lot longer on and ended up in the pressure cooker at midnight! As you say live and learn.
Great videos, just joined the channel since ordering my AK did a brisket last summer on pitboss 700 but looking forward to giving it a go on new kamado.. Can I ask where you got your butchers paper from? Thanks.
@@BBQLIFE I've got another full packer brisket in there too 😁 however it's too much meat for everyday food, these at 2.2 kgs are 😁, got some of Sainsbury's short plate ribs too, missus hates me shopping with her 👍😁😁😁
Good work. I think it's hard to find cuts with high intermuscular fat from the local supermarket. I think it would be good to focus on getting the right cook (low and slow or hot and fast) for the type of cuts we have available here. Great channel!
Good effort. I've done a few of these now and they all come up better low and slow, so I might have a max temp of 110c, and that could take 10 hours plus. so when I cut through the rendered fat runs out a bit. I would never do a cut of meat hot and fast, as it's a hard working part of the animal has a lot of sinew to break down.
With British Brisket being Grass fed the fat content is minimal so I find a slightly hotter cook around 120c doesn't dry it out so much but if you have a method that works for you then stick with it
@@BBQLIFE I know what you mean. Some of mine have been really lean, which doesn't make very good brisket. I'm going to try some of the shop bough ones again. I did one from Lidl and that wasn't too bad.
Defo overcooked first time using butchers paper and you get much more resistance when checking tenderness from the paper than foil. Because of this I thought it was still tight in places and kept cooking. Lesson learned
from past experience I wouldn't buy any meat from sainsburys due to the added water content, there's so much water in their meat I sometimes wonder if they slaughter it by drowning
I agree I think the butchers paper gave me more resistance than I expected. So I went another 30mins and I probably didn't need to. Thanks for your feedback
I’d watch a few videos of smoking dad bbq, he’s a pro on briskets. You should have done a boat with foil. Also you put your food on the smoking wood waaaay too early. Especially with a big block like that. The result is bitter taste and there was no smoke ring. Hot n fast is how to do a brisket on a Kamado.
@@essyai everyone has different ways mate. I don't agree about putting in on too early as the cherry is chips not a chunk so you don't get a very long smoke with them. Thanks for commenting
Quick and hot and no rub, you might as well of bought a normal beef joint. Also watch a couple of your vids now as I’m thinking of getting the bbq and if I could give a tip is just get to the point if your vid. A face talking to the camera is the biggest switch off for people on RUclips.
I cooked one of these sainsbury's points up last week, not long bought an aldi kamado to join the collection, my first brisket on the kamado. I went for low and slow 11 hours at around 115 with hickory chunks, pulled at 74 and wrapped in butchers paper and run it to about 94 then pulled to rest. Similarly I didn't trim much just a thin flap off the flat and some very thick pieces of fat but otherwise left well alone and it came out an absolute treat, very soft and juicy. Half got sliced the other went back on for burnt ends. For a British brisket I was very impressed with it
You can buy a brisket point in a UK supermarket!?
Yes sainburys is doing points in there larger shops at £9.50 a kilo
They aren't bad are they
I was suitably impressed, like you said its hit and miss on the fat content but generally a decent shout and much cheaper than going to Davidsons or hixons albeit their quality is another level. Low and slow for the next one?
@@adamgaunt6684 if it looks like this one did then yes definitely low and slow
Just started my first brisket smoke in new Kamado , thanks for the tips. 20min down 6hrs ish to go!
Enjoy 🍺
Nice video and Brisket looked good. Interesting as I've just cooked a point End from a Butcher that was 5 pounds in weight after trimming and cost £27. I put an extender rack in the Kamado to lift the Brisket higher than grate level to try and stop the bottom burning. I cooked it roughly one hour per pound at 160c. Wrapped in foil with half a pint of beef stock at 73c then took off at 101c. Rested in foil for 2 hours . I think everyone you buy is different and it's good that you consider diferent techniques based on what you have and see on the day.
Unfortunately I've not got any butcher's locally that stock anything like this. I think next time I would drop the temp 15 to 20c.
Glad you got a great result mate 👍🏻🔥🍻
Where did you get the extender rack for the mini please?
Interesting video I have a Kamado classic 2 and did my first large chunk of meat last week (as opposed to the normal steak, burger & sausage thing), I chose a fore rib and cooked it for about 5 hours on a low heat and it came out lovely apparently, as you so rightly say these BBQ's are a real learning curve and to be really honest that's all part of the fun isn't it but as I said below the product your cooking is important get the best cut you can and go for it, try and avoid supermarket meat, it's shite pay the extra few quid it's worthwhile.
Thanks for watching
I don’t think Sainsbury do these any more?
Nope they kept the short ribs at some branches but no briskets
Got a low and slow brisket in right now, you may already know this but I just discovered, if you completely close bottom vent leave the daisy a crack open she holds 107c perfectly (past 2hrs anyway) 👍
Aldi kamado
I'll test that out. I hope it comes out well for you 🔥👍🏻🍻
The best results from a rolled supermarket brisket on the AK I have had are from the braising method, I’m deffo gonna pick one of these point ends up and give it a go.
I hope it goes well mate 🍻🔥👍🏻
Your videos are really helpful. First attempt at a brisket. 3 hours in and in the paper, not sure how it’s going to turn out but fingers crossed!
Hope.iy turns out OK mate
A little dry but think I know why, I brined prior but maybe left on a little long. Really tasty though!
You will never get a uk brisket to look like a American brisket
@MrAbletospeak I’ll definitely do one again. Maybe a better joint and take the learnings, worth the wait for sure
Hi Tom, I'm confused, you know the top Grill elevator, would you cook the brisket on this? Not sure what this is for? Never used one.
It's just for extra space
I don't have a kamado but I have just got in to smoking meat, I have a ProQ Frontier, I find your videos really helpful and relaxing to watch.
Can I ask, I can only find a mini kamado at Aldi, I'm guessing they make big ones as well?
If they have any left yes they are around £400, thanks for your kind words.
What does your wife think about letting you wrap the Christmas presents this year? LOL. Great effort. I'll see if my butcher has the brisket this week as last week the delivery was late which wasn't a problem as the weather was not conducive to long cooks, even on the shorter cook I had to get the fishing umbrella out; BBQ? - no BBW (Bloody British Weather).
After 20 years together she knows why I use a gift bag. Lol. Hope you find a nice one John. Maybe it's time to build a shack???🤔🤫
I love your approach to videos, you are so humble. You talk about your mistakes and done cut them. Couple of points, keep it as cold as you can and get it on the bbq straight from fridge you get a better ring: and yes, our briskets in the uk are not great for this. Also hot and fast and butchers paper have there problems. Great First attempt, it’s a work in progress and still one which I get the odd bad brisket. The dogs are happy them days…
Lots of lessons learnt here
Defs going to try this. I currently have a little pork belly joint on my pit. From Waitrose. Give one of those a go next. I go 3/2/1 on it. Slice it like brisket. Mmmmmmm.
Enjoy mate
It was massively more successful than my first brisket, admittedly done in a cheap BBQ, which spent a lot longer on and ended up in the pressure cooker at midnight! As you say live and learn.
Live and learn buddy 🍺
Great videos, just joined the channel since ordering my AK did a brisket last summer on pitboss 700 but looking forward to giving it a go on new kamado.. Can I ask where you got your butchers paper from? Thanks.
I picked it up from amazon just looked about for the best price
I didn't know Sainsbury's was doing "unrolled" brisket. Thanks for the heads up. I must give it a try.
Its not every store I had to travel to a bigger branch
I've brought one and it's in the freezer, be interesting to see how it turns out, nice to see that we can get these from mainstream supermarkets 👍
I hope it goes well for you. Its great that they are readily available
@@BBQLIFE I've got another full packer brisket in there too 😁 however it's too much meat for everyday food, these at 2.2 kgs are 😁, got some of Sainsbury's short plate ribs too, missus hates me shopping with her 👍😁😁😁
Still trying to pick up the shorties always out of stock
Good work. I think it's hard to find cuts with high intermuscular fat from the local supermarket. I think it would be good to focus on getting the right cook (low and slow or hot and fast) for the type of cuts we have available here. Great channel!
I may try another and go low and slow and see the difference but not just yet as this cook cost 45 notes lol
How come it cost £45?
The brisket and the butcher paper.
Good effort. I've done a few of these now and they all come up better low and slow, so I might have a max temp of 110c, and that could take 10 hours plus. so when I cut through the rendered fat runs out a bit. I would never do a cut of meat hot and fast, as it's a hard working part of the animal has a lot of sinew to break down.
With British Brisket being Grass fed the fat content is minimal so I find a slightly hotter cook around 120c doesn't dry it out so much but if you have a method that works for you then stick with it
@@BBQLIFE I know what you mean. Some of mine have been really lean, which doesn't make very good brisket. I'm going to try some of the shop bough ones again. I did one from Lidl and that wasn't too bad.
Yes buddy that looked lush 🤤 that's the next thing I'm doing on my aldi offset 😁🤜💥🤛🍻🍻🍻🍻
Good luck mate can't wait to see the results.
Another great video Tom
Thanks Andrew👍🏻🔥🍻
What weight brisket was this?
I want to say 3.7kg but I really can't remember
Nice effort, British is always harder to get right.
Thanks for commenting will. I'll keep trying
Thanks for the video
You're welcome
I had this issue with sticking butcher paper... Apparently the trick is to spray the paper with some water first!
Good to know! Especially as I doing brisket again this weekend
@@BBQLIFE what’s the reason for using paper rather than foil?
Foil softens the bark where butchers paper doesn't.
@@BBQLIFE didn’t know that, thanks for explaining!
Great videos 👍🏻
Thanks 🍻🔥👍🏻
Over cooked I’m afraid bud. Get a binder on to have the rub consistent across & spritz it during the cook. Bet it still tasted good though!
Defo overcooked first time using butchers paper and you get much more resistance when checking tenderness from the paper than foil. Because of this I thought it was still tight in places and kept cooking. Lesson learned
Good job
I love it you a bbq life uk junkie. 🍻👍🏻👏
from past experience I wouldn't buy any meat from sainsburys due to the added water content, there's so much water in their meat I sometimes wonder if they slaughter it by drowning
If we are talking just supermarkets there are far worse out there in my opinion
Sainsburys brisket is a way too lean of a beast. Had it wrapped and cooking at 115c for god knows how long just to get it tender.
Not seen any of these in my local sainsburys since just after this video was done, I didn't even think they were still doing them.
Was it rolled??
@@BBQLIFE they still sell it and yeah it was rolled. Never again though 😂
This was not a rolled one this the a taste the difference point end. As I say I don't think they do these anymore.
Too hot, at nearly 100c inside. Very dry. Cooler cooking and middle temp about 60/65c max.
Thanks for your opinion
I want to give this a bash but know I'll mess it up by being impatient 😑
At least you know your weakness start early yo give plenty of time and you will be fine
Haha, that looked like blue waffle! Haha. Sorry. Not a did at you, the meat before cooking just reminded me of it. Sorry
Nice!
Soaked chips = bad smoke ,
Thanks for watching 🍺
My personal opinion is it is over cooked. But good video using British super market goods 👍🏻
I agree I think the butchers paper gave me more resistance than I expected. So I went another 30mins and I probably didn't need to. Thanks for your feedback
I'd lower the temp by 15 degrees also 👍🏻
I’d watch a few videos of smoking dad bbq, he’s a pro on briskets. You should have done a boat with foil. Also you put your food on the smoking wood waaaay too early. Especially with a big block like that. The result is bitter taste and there was no smoke ring.
Hot n fast is how to do a brisket on a Kamado.
@@essyai everyone has different ways mate. I don't agree about putting in on too early as the cherry is chips not a chunk so you don't get a very long smoke with them. Thanks for commenting
I think that he is referring to the Oak.
Quick and hot and no rub, you might as well of bought a normal beef joint.
Also watch a couple of your vids now as I’m thinking of getting the bbq and if I could give a tip is just get to the point if your vid. A face talking to the camera is the biggest switch off for people on RUclips.
Thanks for your feedback
I happen to like the explanation as do quite a few of your subscribers, carry on as you are.
Cheers Jason