I hate waking up early, but today it's been worth it. What a cracking video for the UK BBQ scene! Well done, and keep it going.
@TheSmokinElk
4 жыл бұрын
Thanks very much, I'm glad you enjoyed it!
@RocketDog73
3 жыл бұрын
Five and a half hours of cooking I would be bladdered. Looked divine 👍
@TheSmokinElk
3 жыл бұрын
I usually am!
@Braaiman
3 жыл бұрын
Howzit. Another South African here living it the UK. I tried cooking a supermarket brisket in my Kamado. Absolutely tough and dry. It’s brilliant to see that you have managed smoke a decent brisket here in the uk with our limited selection
@TheSmokinElk
3 жыл бұрын
Thanks very much. Yeah supermarket brisket is often very lean which is why I'd choose the braising method for this!
@shaunb813
4 жыл бұрын
Such high quality videos, thank you
@TheSmokinElk
4 жыл бұрын
Glad you like them!
@gazzidgebbqs1209
5 жыл бұрын
That Brisket looked awesome, no beer, just drinking Brisket juice !
@TheSmokinElk
5 жыл бұрын
Haha cheers man! There may have been a beer just out of frame haha
@RMEnthusiast
Жыл бұрын
Impressive smoke ring for kamado. Nice
@Barbechoo
5 жыл бұрын
Hahaha got a little awkward towards the end 😂😂 was praying you didn't stand up 😉🍆
@TheSmokinElk
5 жыл бұрын
Haha needed a bit of quiet time
@ColeyBBQ
5 жыл бұрын
Excellent brisket cook. Brilliantly explained. Nice one 👍🏻
@TheSmokinElk
5 жыл бұрын
Thanks for the great feedback Mark!
@alexshepherd3654
4 жыл бұрын
wow, cracking job buddy, im going to have a go at cold smoking one and then the fast cook, thanks for the vid
@TheSmokinElk
4 жыл бұрын
Sounds interesting! Let me know how you get on!
@totalaperture943
5 жыл бұрын
Loved the ending 😂
@TheSmokinElk
5 жыл бұрын
Haha busted
@kevinmcsweeney6560
2 жыл бұрын
You make it look so easy.
@garrywiggins5886
5 жыл бұрын
Kosmos has a long lost English brother!!😊👍
@TheSmokinElk
5 жыл бұрын
Hahaha
@JohnMaguire-bc9no
3 жыл бұрын
Nice one Elky....another great video. Doing a brisket point from Olly at Meat Matters on my KJ this weekend so this video ticked every box for me. Always done them around 250 so interested to up it to hot and fast.
@TheSmokinElk
3 жыл бұрын
Nice one, let me know how you get on!
@lukeetheridgepd
Жыл бұрын
2 years later 😂 How did this go?
@craighopkins868
5 жыл бұрын
Nice cook there. Trying to convince the mrs to do a brisket. No joy yet though 😩
@TheSmokinElk
5 жыл бұрын
You can do it! She'll give in eventually and you'll nail it!
@CountryWoodSmoke
5 жыл бұрын
Mate, love this so much glad you nailed it
@TheSmokinElk
5 жыл бұрын
Cheers mate, glad you approve!
@lukerichardson3499
5 жыл бұрын
Cracking job there. 💯 going to give this a go now!!!
@TheSmokinElk
5 жыл бұрын
Please do. I wish I'd tried it sooner!
@GilbbTrain
3 жыл бұрын
Want to get into smoking, but all the videos are in the US! But it is reassuring it can be replicated here! Question though, how much was the brisket i.e cost - weight average? Thanks!
@TheSmokinElk
3 жыл бұрын
Hi. Find yourself a good butcher that can source good quality grass fed brisket. Ideally you want a point end and not just the flat end as that tends to dry out easily. Good luck!
@IdeologieUK
3 жыл бұрын
Hello mate! I’ve been watching some Southern US brisket videos on smoking brisket. As a South African living in the UK I miss the bbq life, and glad to see you representing. So, I’ll chat to the butcher’s and get myself a smoker, but for today I picked up a Hereford flat brisket, weighing in just over 500g. For pan searing and the oven, how do you think I could cook this? I’m sure it’ll be shite compared to yours, but any recommendation on a rub, searing, oven time etc. I’d be grateful! After COVID I want to get to Texas and the southern states to indulge in a meat feast tour. Seriously bro, in the uk, we need to chuck the chuck, turn our backs on silverside roasts etc and get wise to the flavour! You’re a pioneer! 👍
@TheSmokinElk
3 жыл бұрын
Sorry for the late reply - how was your brisket? Glad you like the channel! Plenty of like minded UK BBQ people on the scene!
@krishanaspect9038
5 жыл бұрын
Good vid
@TheSmokinElk
5 жыл бұрын
Thanks very much, glad you think so!
@joe4911
4 жыл бұрын
Looks great, what kind of wood did you use? I would love a video on how you setup your firebox for longer / slower smokes. I have a big green egg so similar setup. Thanks !
@TheSmokinElk
4 жыл бұрын
I believe it was cherry wood for this cook. I'm planning on doing a video soon on the basics of fire and temp control on the Kamado Joe so keep your eyes peeled!
@sismith6260
3 жыл бұрын
Hi - can you remind me of the butcher you use in Cornwall, and also what do you see as the differences in cooking with British beef vs US? Really liked the cook. Am about to get my first Kamado and can’t wait to try this cook. Simon
@TheSmokinElk
3 жыл бұрын
Sure, its Philip Warren. Absolutely stunning meat every single time! I prefer grass fed as it has better flavour. Check out Philip Warren, you won't be disappointed!
@richardfreakley
3 жыл бұрын
Elky! Two questions. Greedy I know . 1) brisket, that I thought was big at 2kg. Whats the best way to workout cooking time? 2) no slo-roller from you??. I've got the big joe 3 with slo roller. Will using the slo roller charge how I need to set the temp and or cooking times?
@TheSmokinElk
3 жыл бұрын
There is no hot and fast rule of working out cook time I'm afraid. Every brisket is different. Give yourself a lot longer than you think and if its ready early, you can wrap in in towels and keep it warm in a cool box :)
@mcsparshatt17
3 жыл бұрын
This looks great - going to give it a try in a few weeks I think. Really useful too, as the more I read, the more I think you have to treat UK grass fed brisket as almost an entirely different type of meat as the American grain fed cut. I'd be really happy if I could get something close to the above.So you think take it to a higher temperature than the Americans do?
@TheSmokinElk
3 жыл бұрын
Check out my latest video as that may help!
@alexclapham5728
5 жыл бұрын
Another great video! Just curious on what wood you used for smoking? I might have missed that part.
@TheSmokinElk
5 жыл бұрын
Hi. Thanks for the feedback! I used a mixture of whisky oak barrels & oak
@Risankaan
3 жыл бұрын
I am confused about how you setup the grill (complete beginner by the way ) can u do a video for beginners and how u set up the grill?
@TheSmokinElk
3 жыл бұрын
Hey. I'm set up with the heat deflectors in place and cooking at around 300f. I hope that helps!
@therichieboy
4 жыл бұрын
Those sound effects starting at 16:20!
@TheSmokinElk
4 жыл бұрын
X-rated!
@MAW1979
3 жыл бұрын
Hi Elk, where do you get your brisket point ends in UK? Seems like this is defo the way to go with UK brisket...
@TheSmokinElk
3 жыл бұрын
Philip Warren mate!
@TheCypriot96
6 ай бұрын
Finally, a brisket that isn't soaked in sweet flavours. Beefy/savoury is the only way for beef. Unlike the americans😂
@robbiegarlands179
4 жыл бұрын
Hey man love the vid, just found you and happy I did. Been smoking for 3 years on LaHacienda kamado - pretty confident with temp control now and I'm doing a brisket. Got a local (West Country) grass fed organic 'packer' cut ordered - think about 6kg ... was looking at doing low and slow but would you reccomend doing this method instead ? Obvs less marbling etc than American cord fed business....not entirely sure what to do!!
@TheSmokinElk
4 жыл бұрын
Hey. I prefer hot and fast on UK briskets otherwise they have the tendency to dry out a bit. Give this method a go, I dont think you'll be disappointed!
@robbiegarlands179
4 жыл бұрын
@@TheSmokinElk big up
@CiderTalbotToo
5 жыл бұрын
Good video dude 😎👍
@TheSmokinElk
5 жыл бұрын
Cheers Cider!
@director471
4 жыл бұрын
Enjoy your moment 😂😂🔥🍖🍖👍👍👍
@TheSmokinElk
4 жыл бұрын
Always!
@deexmoo4272
2 жыл бұрын
where to urrder brisket i live in london have no idea where to start and how much to spend on that meet
@TheSmokinElk
2 жыл бұрын
Check out Philip Warren Butchers :)
@markST24
3 жыл бұрын
The fly/bug @4:44 though...
@TheSmokinElk
3 жыл бұрын
Protein
@andywmoffat
4 жыл бұрын
If you can cook a brisket at 325f for 6 hours, whats the points of cooking lower and longer e.g. 12 hours at 225f??
@TheSmokinElk
4 жыл бұрын
My thoughts exactly - this is why I do all my briskets hot and fast now!
@chrisphillips1114
Жыл бұрын
Hi mate - How much should I be paying for a point?
@groven2788
5 жыл бұрын
Looks great! What are you using for your spritz liquid?
@TheSmokinElk
5 жыл бұрын
It's just water. I don't think anything else adds much flavour, if any
@chosenone599
4 жыл бұрын
Love it. Moist! Lovely bark, lovely flavour... moist!
@TheSmokinElk
4 жыл бұрын
Oh yes!
@richardwhite7507
3 жыл бұрын
A up mate do you have a link for that rub it looks lovely thanks
@frankiesalmon7545
3 жыл бұрын
Subbed 👍🏽
@TheSmokinElk
3 жыл бұрын
Thank you!
@desifusco8642
3 жыл бұрын
At 5 mins in u squashed a fly into it lol
@garethevans2499
3 жыл бұрын
Afternoon, if your butcher delivered you a 3kg flat end rather than the point you'd asked for to try this, would it still work? After the triumph of the schwein...shwein...pork shanks last week I'm all in, here.
@TheSmokinElk
3 жыл бұрын
You can do the flat but it is a lot leaner so you'll need to take more care. Definitely hot and fast but when you wrap, maybe wrap with some stock
@garethevans2499
3 жыл бұрын
@@TheSmokinElk cheers for the reply! Will keep a water bath in there throughout, and think about the stock. That's suggesting foil over paper, right?
@garethevans2499
3 жыл бұрын
@@TheSmokinElk just to say: tried this with the flat and it was great. *Slightly* dry at the edges but it was a lovely piece of beef so still full of flavour. The smoke ring was amazing too. One thing I hadn't thought about, as I'm an idiot, was that cooking for six hours at 150c would take more charcoal than 6 at 110c. JUST got through to 89/90 when probing before 2 hours wrapped in paper, foil and towels in a coolbox. Thanks for the video, really helpful, will definitely do again.
@TheSmokinElk
3 жыл бұрын
@@garethevans2499 Nice one, glad it turned out alright!
@karlbeavington8949
4 жыл бұрын
What weight was the point?
@TheSmokinElk
4 жыл бұрын
About 4-5kg I believe
@its2in0the1numbers1
4 жыл бұрын
Hi. Is all UK meat grass fed?
@TheSmokinElk
4 жыл бұрын
Most but huge variation in quality / welfare!
@its2in0the1numbers1
4 жыл бұрын
@@TheSmokinElk Thanks :) . Do you know any good sources for fresh grass fed meat? All the one's online seem frozen.
@sendoprey
3 жыл бұрын
Get a wide angle lens!
@TheSmokinElk
3 жыл бұрын
Why? What did I miss?
@sendoprey
3 жыл бұрын
@@TheSmokinElk you’ll just get more of that amazing meat in the shot!
@chrispage1888
4 жыл бұрын
Was ok till you kept looking me in the eye and saying moist 🤣
@TheSmokinElk
4 жыл бұрын
MOIST
@dariosmith4719
4 жыл бұрын
Anyone spot that fly?
@TheSmokinElk
4 жыл бұрын
Haha I did!
@hoopdaboop
3 жыл бұрын
Watched this several times now and it looks amazing, real meat porn. I have a couple of questions please 1. What's the advantage of butchers paper verses foil 2. What's the general rule of shrinkage after cooking brisket in your experience? Looks like that point shrunk by 50%
@jordanlestrange6442
2 жыл бұрын
Butcher paper preserves the bark on the brisket. Whereas foil steams the brisket, so you won’t get the crunchy (heavenly) bark on there. Personal preference which you choose!
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