Originally Posted by
Sir C
I have seen that programme a couple of times. I find the fellow a little too American for my tastes, if you follow my meaning.
Work will commence early with injecting the meat. Beef stock and a touch of vinegar. Then we will rub with mustard and apply a simple rub of salt, pepper, celery salt, onion powder and garlic granules.
It's only a small brisket, some 5 lbs total, so I think we'll go for 3 hours with smoke, then wrapped for a further 3 hours or until we reach the ideal internal temperature of 95 degrees.
If you would like I could film the whole process in a redneck style.