Brit Smoke [BRISKET] for the first time in the U.K. | Mr H and friends

[@Mrhandfriends]

In this video, Mr. H takes on the ultimate BBQ challenge - a Texas-style brisket! Watch as Mr. H trims and seasons a beautiful brisket with Goldee’s #1 brisket rub, a fan-favorite blend. He then fires up his Franklin Backyard Pit, an offset/stick burner, and smokes the brisket low and slow using oak wood for that perfect smoky flavor. 💰 Use the code: MRHFRIENDS at checkout to get 10% off your order 🥩 Typhur thermometers at Typhur.com ➡ www.typhur.com/ Typhur Sync Gold: bit.ly/47w49TE Typhur InstaProbe Core (US): bit.ly/4ep7yWE Typhur InstaProbe Core (UK): bit.ly/3BhTj7D Texas-style brisket is all about simplicity and technique. It's a large cut of beef, traditionally cooked over indirect heat for hours until it's melt-in-your-mouth tender. Mr. H sticks to tradition by wrapping the brisket in foil and tallow before setting it in a warmer overnight for the ultimate flavor infusion. After hours of patience, it's time for the taste test! Will this British BBQ master nail the Texas-style brisket on his first try? Stick around to find out! Don’t forget to like, comment, and subscribe for more BBQ adventures, and let us know your brisket tips down below! What is a Texas style BBQ Brisket ? Texas-style smoked brisket is a signature dish of Texas BBQ, known for its simplicity and emphasis on the natural flavors of the meat. It involves a large cut of beef, typically the pectoral muscle from the lower chest of a cow. This cut is seasoned minimally, often with just salt and black pepper, to let the beef shine. It's then slow-smoked over indirect heat using hardwoods like oak, mesquite, or pecan. The process takes anywhere from 10 to 16 hours, with temperatures kept low (around 225-275°F) to allow the collagen in the meat to break down, resulting in a tender and flavorful brisket with a characteristic smoke ring just beneath the crusty "bark" on the outside. The "bark" is a dark, flavorful crust that forms as the rub and smoke mix during cooking. Wrapping the brisket in foil or butcher paper partway through helps retain moisture, and some pitmasters will add beef tallow or other fats to enhance juiciness. Once cooked, it’s often rested for several hours to ensure the juices redistribute, making for a rich, smoky, and tender bite. Texas-style brisket is typically served sliced, sometimes with traditional sides like pickles, onions, and bread We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: kzbin.info/door/cUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1 USA GRIZZLY BLOCKS & MORE - Use this link and automatically get 10% off www.grizzlyblocks.com/?ref=MRHANDFRIENDS *We will receive a small commission for any purchases Check out these Popular Smoking / BBQ videos: We Bought a Smoker: kzbin.info/www/bejne/gquuqWOsobOhgqs Coopers Pit BBQ: kzbin.info/www/bejne/opXEiWZslrOgj68 Terry Blacks: kzbin.info/www/bejne/pZTMgouCerpnb7s Goldee's: kzbin.info/www/bejne/jobMh2utdrZ8fLs Becaome a H Patreon !! get free merch, NEW REACTIONS exclusive to Patreon, Zoom chats and much more behiond the scenes Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #texasbbq #southerncooking #bbq #brisket #lownslow #franklinbbq #goldeesbbq #bbqbrisket #britstryamericanfood #americanbbq Join this channel to get access to perks: kzbin.info/door/cUmDzk4GRQjZMm6IhLsWEg/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_KZbin Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email [e-mail] for the up to date link

[@kenkarish826]

What do your neighbors think of smelling all that great BBQ Mr.H?

[@JohnLeePettimoreIII]

using Fahrenheit... CHECK discussing "dry rubs"... CHECK calling it Aluminum... CHECK talking about : points, flats, smoke rings, bark... CHECK eating BBQ with your hands... CHECK willing to get ears-deep in some Q... CHECK time for y'all to get your USA citizenship. you've earned it.

[@JohnLeePettimoreIII]

i'm 78 and grew up in Texas and spent my life working/directing kitchens and campfire cooking. there is no way i would ever try to pass myself off as a Pitmaster. you have surpassed me. i salute you.

[@Rodzilla5332]

Your neighbors are about to become your new best friends. Good job from a native born, gun totin' Texan. Proud of you "mate"!

[@cindywheatley6736]

Would love to see your friends react to your cooking

[@2012escapee1]

Invite a few Brits reacts food channels over for a BBQ

[@lb8141]

Absolutely 💯

[@lb8141]

​@@2012escapee1That would be EPIC 👏👏👏

[@mrman487]

and what the neighbors said about all that awesome bbq smell.

[@douglastaylor43]

Grand idea

[@beadwright]

In my experience, brisket always tastes better if friends, games, and beer are involved!

[@mikeduncan3953]

I think you can absolutely blame the cut of meat for any disappointment you may have, there's a reason all the briskets you loved in Texas has all that marbling. That adds to your taste as well as your moistness.

[@Mottleydude1]

Meh that’s a preference. I’ve smoked both grass fed and grain fattened briskets and though the grain fed brisket will have more marbling and a more umami flavor the grass fed brisket will have a more pronounced beef flavor. Both are great when cooked right. The difference is more like the difference between a dry aged steak and a wet aged steak. Both are great but just slightly different flavors.

[@sierrasierrahomepad]

You should be dam proud, nice bark, smoke ring, not bad for the “pull apart”. Looks great. Seriously, who in the UK is doing anything as nice as yours on the 1st attempt. Call that a big success

[@k.ambrosio602]

Why can I imagine your neighbors peeking out their windows saying “what’s he doing out there, seems a bit dodgy… Blimey, he’s cooking at this hour! This bloke is mad!” But awesome job!!!!!!!

[@Mrhandfriends]

lol 😂

[@RonOrud]

Don’t worry about getting exactly like Texas. Different equipment, different weather. Excellent brisket.

[@stevewilliams8559]

Stop apologizing already!!! I think you're well on your way, this one looked great!!! I would have been tickled to death with it.

[@donaldandbecki]

yes, boldly go forth!

[@Mrhandfriends]

@@donaldandbecki where no Brit has gone before ! 😂

[@Ncxgroup]

As a Texan, I'll say, Great job, Mate. Use the brisket and make some scrambled eggs and brisket tacos for breakfast. :-) 😎

[@Hillbilly001]

Well done Mr. H. Well done indeed. For a first time you did very well. That Aussie brisket looked a little too lean. You're doing great. Cheers from Tennessee

[@brianlebrun2382]

I think the only trick you need to learn now is how to get some of that in envelopes so some can be sent to us! Looks great!

[@wordygirlandco]

❤I AM HERE FOR THE BRISKET VIDEO! I was so excited to see Mr H take on his beloved brisket for his first try. That was a job well done. It looked beautiful and buttery soft. You get the W for your first shot👏👏👏👏👏👏👏👏BRAVO👏👏👏👏👏

[@ik7578]

For your first brisket and with what the butcher did to that brisket, you did a bang up job. It will take you multiple briskets to figure out how your smoker works on them.

[@Mrhandfriends]

Thank you so much for this comment 🙏

[@ik7578]

@@Mrhandfriends If you save the juice you can make an amazing gravy from it.

[@rwcah]

I think you did great with your first brisket. I’m think that might have been the butcher’s first brisket also. I thought the same as you when you opened it up. What the hell kind of brisket is this.

[@captinmorgon3699]

@@ik7578 I make biscuits and gravy with my juice.

[@ik7578]

@@captinmorgon3699 I beg that's AMAZING!

[@BearStar1]

When placing the Brisket on the grille of the Smoker Unit , ALWAYS place the Point towards the Heat source and the flat end away from the heat source

[@themacabreheart]

It also takes several attempts to find the sweet spot in your smoker. Air flow and circulation greatly affect the location you want to place your meat. Maybe add a pan of water on the offset side on a hot, low humidity day...if those exist in the UK.

[@LSuschena]

Mr H, I’m guessing that’s the best brisket in all of the UK!!

[@wgandy9541]

For your first attempt at a brisket you should be VERY proud of yourself! (4th generation Texan here!) Absolutely love watching your videos and your lovely family!

[@Mrhandfriends]

WOW ! now that is some praise ! thank you !!

[@lb8141]

Much respect Mr. H! My Grandpa was a pit master in his own right. It was literally a lifetime of learning. He really honed his skills when he moved to Wimberly Texas in back in 1978. Bravo Sir! I tip my Cowgirl hat to ya! 🤠 ❤👏👏👏

[@montesheppard4719]

🎶For he's a jolly good fellow! 🎵 You got to smoke a brisket on your own pit, how awesome! It looked really good for your maiden smoke, now you can relax and start the lifelong journey of messing with times, temps, woods, and rubs. 🤪 You might even start drinking your coffee black with more long nights at the smoker 🤣🤣🤣🤣. Have you figured out y'all can light a wood fire in the firebox and "sit by the fire" on a cool evening yet? Great tip if your neighborhood is against real wood firepits.

[@Jml416]

As a "cheat" to make the flat more tender, when you are cutting it, slice it as thin as possible and it will make it seem more tender or you can just chop it up for sandwiches. Great first time!

[@josephowens4654]

I’m from Texas but live in the UK now. There is a huge difference between not just how brisket is cut but the grass fed vs grain fed differences in fat distribution. That being said, you did a beautiful job on that one and I’ve seen far worse 1st, 2nd and 100th efforts even in Texas. Kudos to you!

[@Mrhandfriends]

Wow that’s some high praise right there from a Texan ! Thank you sir 🙏

[@jdcarroll1226]

WOW!!! Fort Worth, Tx in the house! Nicely done!

[@txrick4879]

Youre well on your way to being a pit master. Dont be afraid to make mistakes its part of the learning process. Find a good butcher and tune your spicing to make it yours . Good job . Food is love spread the love with your fellow countryman and family.

[@joeurbach9097]

Twelve hours and 3 min to pull out of the smoker and wrap it in foil, and a full Fifteen hours and fifteen min to pull it off and stick it in the warmer. I really enjoy your videos, and as a Texan I thoroughly enjoy watching you BBQ-ing a Brisket!

[@Thedeadpool5505]

You come a long way my uk friends nicely done

[@TheEclecticBeard]

Yeah, definitely need to see friends and family try it after you've freshly cooked it. Bravo on the first go round at home.

[@Mrhandfriends]

@@TheEclecticBeard aww thank you sir ! That means a lot :)

[@flawed1]

You are far too hard on yourself. You can’t replicate world famous barbecue at home on your first try. That’s what makes it world famous.

[@aaronburdon221]

Yea, some of those recipes are perfected over multiple generations.

[@bigby2010]

This Texan approves. Much better looking than many BBQ joints here. Your issue may have to do with using grass fed beef - it’s usually leaner/drier than most of the beef in the US that is corn fed. Grass fed is healthier, but fat is flavor and it’s worth it. Love your videos - I have learned a few tricks from you already.

[@Mrhandfriends]

Oh wow, thank you

[@fredczerniejewski152]

That looks great & delicious. You did a great job for your first time alone. Keep up the good work My son is an excellent culinary train chef and a pit master. But his passion is BBQ he has be smoking meat since he was 12. He is now 28. Just this paste weekend he smoked 2 briskets 1 corned beef 1 chicken with Carolina White Sauce 1 pork belly and a big piece of salmon. And lucky me he does it all in my backyard. The payment is I get to try everything.

[@jeffg.6110]

It looked really good! And I had to smile when you opened the smoker and we heard Mrs H’s “ooohhHHH!” (8:06) That is a woman who appreciates her BBQ! 😊 Also remember, when you’re in the US pulling apart those brisket slices, those are pencil-thick (1/4 inch) slices generally. You had some cuts that looked an inch or so thick… those will never pull apart as easily.

[@geraldmullenix3346]

Honestly for such a weird cut of meat that had most of the fat cut....I honestly think you did an amazing job. I love you appreciation and humbleness towards the are of Smoking meats. Your doing a great job keep it up. Proud of you here all the way in Oklahoma.❤

[@HDCalame]

Here's a suggestion. Befriend a member of the US military that is stationed over there. Then see if your new friend can check at their base commissary for an American brisket that they could pick up for you to smoke. It shouldn't cost anywhere near 200 pounds.

[@lindamacduff2566]

Brilliant suggestion!!

[@pebsa31]

Not bad at all for a first brisket. Looks delicious 👏🏾👏🏾👏🏾👏🏾

[@dean828]

Mr. H cooking Brisket like a Pro!!! 🇬🇧 Howdy from Kentucky, 🇺🇸

[@CGDiscussion]

You've got this. Onward and upward Mr. H.

[@pauly9401]

That was a good looking brisket! I believe you’re mastering this meat, smoking and cooking….

[@Efferri]

I've been cooking backyard brisket for years and I have to say, yours looks really good! The temperature spikes (believe it or not) aren't too big of a deal unless they go for a long time. Some people even cook their brisket hot and fast and they still turn out great. I like cooking at 230F and wrapping around 160F IT. Very similar to what you did. I think a HUGE variable is the quality of the brisket. The ones with a lot of marbling are absolutely luscious. Well done!!!

[@Nimbus1701]

Congratulations! You have arrived, my friend. You've taken a little bit of Texas to the UK!

[@pinky2245]

Oh my, that looks so yummy! I was thinking all of that lovely juice would make a beautiful gravy. Great job for the first brisket Mr. H.!

[@Treasacello]

Just remember, different breeds of beef taste different when cooked, so I think you did a great job!

[@brendasusanchristensen7058]

Now I'm craving Brisket !! I'll have to have my hubby pull one from the freezer and get er done-YUMMY

[@LSuschena]

Cook with confidence H! You have the heart to do this!!

[@georgepoteet495]

That brisket looked way better than the last brisket I had to chew and choke down. And the feller was proud of it. Why I was tempted to pull his Texan card for that. You just keep at it. You’re gonna do well with the passion you have. Just takes time.

[@maxpower9499]

Spot on mate! You truly captured the original intent of slow smoking brisket, with that being to turn a not so great cut of meat into something special. It appears you might have gotten a big ole brisket from an Aussie Brahman, exactly what Texas used to be, and still is for a good portion of the state.

[@greghamann2099]

A good effort for your first attempt. A true pitmaster trains for years and has many failed attempts. You are still learning your butcher and your equipment.

[@Mrhandfriends]

We have been totally spoilt with eating some of the best BBQ restaurants in the world !

[@BrettHavekost]

Need some beer, family, neighbors, and friends. It's social food.

[@chrisfrary724]

@@BrettHavekosthis neighbors must smell it 1:32 and want to come by

[@chelleroberson3222]

Bs

[@michaelmcdermott209]

You are doing just fine, practice makes perfect so just continue to experiment. It's not necessary to be so fussy with the meat trimming, you did a fine job. I'm sure it was delicious. It's supposed to look like a meteor when it's done. 👊🏼

[@jacobac07]

Your fellow Texan brother from another mother here. That brisket is legit!

[@BridgettHenson-vu3yt]

15 hours and 15 minutes. love your expressions and how pleased you were with the results! Great job y’all!

[@Deadcntr]

14:30 that brisket is looking wonderful. 18:10 That looks perfect.

[@FourFish47]

That looks SOOOOOOOOOOOOO good!! I can't wait for your restaurant to open 😃

[@Zedola]

Depending on how long you need to rest it, I just wrap the brisket (still in foil) in towels and put it in a picnic style cooler box (just your standard cheap cooler, or whatever you call them there :)). It will keep warm there all by itself for 4-6 hours. Easy. Looks good. It takes quite a few to get the feel for it all. Practicing is good eating. What you will find is that after smoking for 12+ hours, you aren't very interested in eating it right away. I will usually taste it, but I don't have much appetite for it until hours later.

[@papa45colt47]

That Juices is GOLD!

[@thseed7]

One of the things I do with adding wood is putting new pieces with 25% in the fire and 75% out, so it takes longer to start burning and the temperature doesn't spike as much. The box on the Franklin looks big enough to be able to try that method. It is crazy how different the meat looks and is cut for sale between the U.S., U.K. and Australia.

[@kathrynimhoff344]

You did it! Each piece of meat varies but you have got it!! I recommend Rumillon Barbecue sauce, Google the recipe. Spiced rum, catsup, cinnamon, nutmeg, brown sugar, honey and lime.

[@thomasjacques5286]

BARVO. I'm watching this with my morning coffee and haven't had a bite to eat since dinner last night. I'm dying.

[@muleteam66]

Wow awesome and only your first try Brilliant 🥂

[@Mrhandfriends]

Thank you 🙏 ❤️

[@room22-1]

Good Job!

[@intallpines]

Mr. H, I want you to know that when you approach meat you give it a full-on inspection and then know where to cut and how much, I think who is this guy? My goodness, I know it's hard to see growth when you are growing, but you are getting to be a pro whether you know it or not! You rock! And, of course, Ms. H rocks too! Bly! xoxox

[@Mrhandfriends]

@@intallpines wow thank you so much for those kind words ❤️

[@cajuncraftysue]

OMGosh!!! BBQ brisket is my very, very favorite!!! 🤩 ❤❤

[@javiervigil2511]

You're doing great, the fact that you're cooking to temp instead of time is pretty foolproof. You got this bruh. Stop comparing your BBQ to what you had in the States, you're trying to compare a beginner to people that have been perfecting their cooks for years. You're doing great, just enjoy the ride.

[@DarkEnv2]

Proud of you Mr. H. Smoking a brisket is such a daunting task. I smoked my first brisket back in May after putting it off for years. We got back from our second Texas trip and my wife asked if I would finally cook a brisket so I went to our local Costco and picked one up for about $60. Trimming it was one of my biggest dreads and even though I know I could have done it better the brisket turned out great after 16 hours on the smoker and a long rest in the sous vide and we ate it all with family. Did my second brisket last month and it turned out great as well but there’s always room to improve and keep learning. You’re doing great!

[@Mrhandfriends]

Sounds like you are doing great with the briskets too

[@thesimplesaguaro]

I’m so curious if your neighbors have made comments on your BBQing since you’ve gotten your smoker?

[@intallpines]

I have no less than 1000 questions about those neighbors. I hope they'll do a live on it one day or a Zoom. hehe!

[@Mrhandfriends]

We will be sharing bbq in the future !!!

[@thesimplesaguaro]

@@Mrhandfriends I’m sure they’ve been wondering what the heck ya’ll are doing over there 😂

[@intallpines]

@@Mrhandfriends 😁😁🥰🥰🥰

[@intallpines]

@@thesimplesaguaro The Mad Smokers down the road!

[@murdamomz]

That looks lovely. By next year you will be a Pit Master😊

[@shawncorley3229]

Even if it’s not the best brisket ever, you chop that up and add bbq sauce to it, then get a brioche bun with onions and pickles and you are set. It will be delicious.

[@jimglasco]

I live in Arkansas, and last year my wife bought me a smoker.... while I'm not brave enough(price prohibited)to try doing a brisket. I am a pork rib fan. Recently I have been narrowing down the taste I want, and trying different rubs, binders, and the occasional glazed top. So to shorten this comment, I'll just say we are going through the learning process together. Cheers

[@jimglasco]

P.s. I have done a beautiful Boston butt for pulled pork. I have my method, just not the right taste for ribs....close, but not quite there. It taste great, just not how I want it to taste.

[@theguitarman22]

I'm from Arkansas too. I have a ptiboss pellet grill and just got a pit barrel. Usually cook every weekend. I rotate out between brisket, ribs, pork butt, sometimes pork belly.

[@jimglasco]

@@theguitarman22 I'm doing ribs Friday, this time I think It will be awesome. Rendezvous spicy mustard binder, Killer Hogs dry rub, straight Hickory and my homemade sauce/glaze..... been running through my mind how it's gonna go down.....Lol

[@theguitarman22]

​@@jimglasco​ I actually just picked up some baby backs at Sam'sn that I will cook this weekend. I have been practicing ribs in my new pit barrel. I usually use a mixture of my own rub and the gospel all purpous. But this time I picked up some Big Moe Cason Comp Rib Rub I'm want to try.

[@jesterforhire]

Grass-fed is REALLY healthy. It costs MORE in the States for grass-fed. Full of omega -3s’s Really good for you. Glad you liked it! Seattle is sending love.

[@Nancy-n4o8k]

But it's not the way Texas BBQ is made. I love grassfed, but not in a brisket. If you change the major ingredient in a recipe, it won't come out the same. Ask a chef.

[@Nancy-n4o8k]

You can't change the main ingredient and have the food come out the same. I love grassfed, but not for brisket. Ask a chef what happens when you substitute the major piece of meat.

[@TomCooley-fo1cj]

That looks great! You did a really good job, especially since it was hard to tell exactly what cut it was or if that is the way briskets are rendered and packaged in Australia. All in all that was excellent first one. Keep up the great work and fun!

[@hitmixhyepock9405]

I worked at Famous Dave's, a rib/BBQ restaurant. We would smoke ribs and briskets. You can put 20 briskets in and they all get cooked exactly the same and some will be less tender, slightly chewy. It's not the person it's the meat. The best briskets have a rainbow oil slick shine to it...they are so tender you use them for sandwiches because you can bite through and not pull out meat from the bun or bread.

[@JimE419]

Rooting for you the whole way from Michigan. Well done, Sir.

[@helloworld-steffie]

Looks good i think you did a great job for your first time everything gets better with practice way to go mr H

[@kaylheecarroll3186]

You should have a party and have everyone try the brisket ❤😊

[@ryanhighberg4662]

Bloody hell, that looks delicious

[@christopherfreude6775]

Just a suggestion, but if I know I'm getting up early to do a brisket, I'll trim the night before and stick it in the fridge the night before. Next morning, I'll get the coals starting, season, and let it sit while I get the fire to the right spot.

[@Instantphojo]

For your first time, you knocked it out of the park!! Well done my friend! Cheering you from Washington state!!🙌🏼

[@tinahairston6383]

I always wonder if your neighbors are like "what is he doing lighting a fire at 5:30 in the morning" or "he's at it again" LOL! Mr. H you're doing a fantabulous job with what you have to work with! That brisket looked YUMMY!!! Although I have to say stop squeezing all the juices out unless you plan on making gravy with it, lol. Have you shared any with your co-workers??

[@chrisfrary724]

You are moving up in the bbq /smoking ! You should eventually be a pit master in no time.

[@Sesheyan101]

A great job on this brisket, especially for your first time. Many things can change the flavor of your smoker, like different woods and different binders you might try putting on the brisket before the rub gets put on... like mustard all over it then put the seasoning on top. I particularly like mesquite wood, but experiment with different woods too. OH! Also if you have left over brisket you can pull it into small pieces and put it in a cook of mac-n-cheese... oh that's so good.

[@robostoic]

Great job for your first brisket! You're well on your way.

[@MBSC3d]

One important tip when using temperature probes like that. The ambient temperature will always read low because it doesn't stick out far enough to get past the temperature influence of the meat. Having a separate temperature probe to measure chamber temp away from the meat is the only way to get an accurate representation.

[@Mrhandfriends]

Never thought of that !! Thank you 🙏

[@mrchreese]

Tip from Utah: We like to coat it in mustard or any other binder before seasoning to hold the juices in. 4 attempts on my end and still a work in progress but gets better with each go. Also rest isn’t about cooling, it is letting the meat settle and tenderize while retaining the juice/moisture. Wrapping the meat in butcher paper and then a bath towel, then putting it in a cooler has worked well for us. Rest the meat for half the amount of time you cooked it.

[@mckissen79]

Good looking brisket. The first one is always the hardest. It gets easier once you know what to expect. Love your journey.

[@Raymail-tj4cf]

I am 62 years old and have been doing brisket since I was about 18. I never trimmed the fat and I season a day before I cook. The black thing is a blotter pad for the excess liquid. Try using 3 or 4 rolled up loosely newspaper for the charcoal starter

[@davidharris9381]

That cutting board is so cool!

[@karlrandow5004]

Can’t wait to see you open a bbq place on the other side of the pond

[@propertylady57]

I do believe it’s time to open up your own BBQ restaurant in the UK. Great job 👏🏻

[@HDCalame]

Remove the meat from the plastic in the sink so you don't get blood all over the counter. You can give the meat a quick rinse off while you're there, then pat dry before moving to your cutting board. 😊

[@darcyjorgensen5808]

Excellent job for your first try!

[@davidhodge9355]

that looks amazing for a first brisket

[@JohnnieGarner]

I think you guys are impressive! As I said before, you could probably make a BBQ place in the UK or the US! I love watching you work.

[@kate2create738]

Looks stellar Mr. H! Jealous!

[@intergalacticnutcracker5884]

You can also season after anyways for a few more times

[@DaveBrazda-b4f]

Great job.

[@robwaddell9451]

You have definitely invested some research time. Way to go Brother!!! Mighty fine job, especially for your FIRST!

[@davidtriplett7313]

You look like you did better than a lot of restaurants that serve brisket. Mistakes are all part of the process especially when you are getting used to a new smoker.

[@thecapturban]

❤H has become a PITMASTER!❤

[@ermagerd8306]

That looks as good or better than any brisket I’ve ever done. I’d suggest adding some ground coffee to your rub when smoking beef. It helps with the bark and the rich smoky flavor, but doesn’t taste like coffee at all. My mom who hates even the smell of coffee has loved everything I made with it. Only use it on beef though. I’d start with around 10%-20% of your rub being coffee and adjust according to your preferences. Mine is typically around 1/3 ground coffee, so don’t be afraid if it looks like a lot. Can’t wait for the next smoke. Cheers

[@nicholassnider6749]

That's a beautiful first attempt! Nothing to be upset about at all. But we're still waiting to see your friends and family try your bbq lol

[@rallypoint1]

Dude that was awesome!!! Considering the piece was lean, not much cap and your first time I think you did a marvelous job. I bet your neighbors are wondering what that yummy smell was .LOL Brisket, coffee and an American flag cutting board….you are an honorary American!! Congrats and cheers from SoCal 🤘🏼

[@johnraygun9868]

glad to see the memories being made ❤

[@delmontegreenbeans]

I usually start it at night. Season it the day before.