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Ok so I've prepped a lot for this one. The results were great, still some room for improvement but great nonetheless.

I started with a 2kg point end brisket from my butchers. Couldn't get a full packer joint, and besides I'm on my own this weekend so no chance I'd eat it all! There's only so much room in the freezer...

The key thing I tried this time was to inject the beef. Ideally I would have used beef broth and beef dripping mixed together, but I only had chicken stock and pork fat. I used this injector
https://www.amazon.com/dp/B0018BGKUE?ref=yo_pop_ma_swf

I filled it about three times, injecting every inch or so across the meat. You squeeze the plunger as you withdraw the needle. Look out, it can squirt!

Then I patted the surface of the meat dry so the rub didn't go sloppy.

I rubbed it with my normal mix, 3tbsp salt, 3tbsp pepper, 2tbsp paprika, 1tbsp garlic granules (i was out of onion granules that normally also feature). After seeing it online I tried something new too and added a tbsp of ground coffee beans. I could take it or leave it.

I got the big green egg up to 240f (that's about 115c, but I always use f because all the recipes and guidelines are American).

I used hickory chunks, they're big pieces that I have to break up with a hand axe, so not much need to soak them.

Annoyingly, I placed them poorly so only a few of them really smoked. I thought the heat would spread out further and give smoke for longer, but many of the chunks were still around at the end of the cook.

For the first time I used a Bluetooth monitoring thermometer with multiple probes. I love it! It alerts me when the bbq gets too low or high, and you can sit there in crushing desperation as the internal temperature stays the same for hours during the stall!!

The internal temperature increased steadily for the first several hours then stopped at 150. I thought that was odd, because the stall is supposed to come at 160-170. I can only assume that it's a difference with these grass fed joints. It could be the size of this piece too? I think I waited too long to wrap the joint, thinking I needed that 160f on the gauge.

I finally wrapped at 4.30, 5.5 hours into the cook. At this point, once the grill had equalised after the disruption of opening and closing it, the internal temperature started to rise almost immediately.

I also injected again when I wrapped. I wrapped in pink butchers paper. Foil keeps more moisture in but softens the bark and can stew the meat. It's a fine balance. I think the paper is better and it also looks great.

It was still a slow crawl! The temperature slowly increased over the next six hours. I finally pulled it off when the thick end had reached 195 internal temperature. It was eleven o clock! I knew I was in for a long haul, and it's just me this weekend so it was nice to be able to relax and let the meat do its thing with no pressure.

It was worth the wait though, much juicer meat than ever before, great taste if lacking a smoke ring.

Lessons learned:

• Wrap grass fed meat at 150f, don't wait for 160
  
• Wrapping earlier poetically would have reduced the time and given me an even juicer joint
  
• keep the wood chunks in the middle of the fire!
  
• injection works great for getting the necessary moisture into the meat
  
• you really need the probes for the internal temperature, you've got to know what's going inside that meat.
  
  I hope that helps some of you guys emulate the American style brisket, I'll try again with these lessons and come back but probably not for a few months!
  
  
  
  
  
  

Buy this:

The Barbecue! Bible: Over 500 Recipes https://www.amazon.co.uk/dp/0761149430/ref=cm_sw_r_cp_api_i_xaJUCb09DM41S

It will transform your bbq experience. You’ll understand how the mechanics work and you find easy to do recipes that will thoroughly impress your guests.

I’ve purchased more than ten copies over the years as gifts. It’s that good.

Be warned though, you might get bitten by the bug like I did. I’m now banned from buying any more BBQ’s until I sell one of the seven I currently have.

I have this, cheap as chips and I use it regularly! Not a single bad aspect about it, you could spend £££ on a digital thermapen or you could spend £6 and free Prime delivery and get this instant read thermometer: https://www.amazon.co.uk/TOPELEK-Kitchen-Thermometer-Multi-functional-Included/dp/B01GCEY2IS/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1536936258&sr=1-5&keywords=meat+thermometer

Has both C and F (F is easier for low and slow smokes I've found).

Echoing /u/meirion - get the Weber Chimney. It is a life changer. Here's the full price thing, but you should be able to find cheaper.

I do the same thing: fill that about halfway with some charcoal or briquettes. Light a fire lighter, set the chimney on it. Go drink a beer for 10 minutes, come back when the top ones are mostly turned gray.

You can always add dump more coal on later.

If you're planning ahead: also grab a digital meat thermometer. It isn't cheating, and will make you feel much more confident in your food. Every single BBQ session is unique: the grill, the coal, the weather, etc. So having a digital thermometer that can tell you if your meat is lethal and/or overcooked is really, really, really handy.

I got this last year and not had any issues with it -

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https://www.amazon.co.uk/gp/product/B00S93EQUK/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1