That looks very good.

I've started brisket and pork shoulders frozen and they cooked fine.

If it was a proper brisket - i.e. a solid bit of meat - I wouldn't have been concerned.

But this is a large (6lb) rolled brisket. Which means that "outside bits" (which might have been contaminated during handling) are in the icy centre of the joint. Unlikely there would be a problem, but safety first.

The rolled brisket worked out very good. Turns out, I could have flattened it - it was mainly one bit of meat wrapped around a meaty chunk - but I was not to know that.

Moist, easy to carve, and very tender. It went on at 8:50am, wrapped at 1:20pm (165°F), and was off the grill at 7pm (195°F). Then rested for an hour.

I've carved a whole lot up for tonight and later in the week, but I also have the turkey crown to get through, and I have a proper brisket coming in a couple of week's time. So some of this brisket is going to get cubed up, vacuum-packed with gravy, and frozen for future casseroles. That is if I don't eat it all first.

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Looks terrific. Nicely done!!!

You've got some nice color on that turkey and the brisket.  What wood are you using?

I was using up the last of my Lil Devils, which seem not to have a current supplier in the UK, and CookinPellets Perfect Mix.

Turkey was coated with a butter/maple syrup, which looked fantastic, but was largely wasted, due to my dislike of turkey skin. Next time I'll remove the skin and apply it directly to the meat.

Brisket was prepared just with salt and pepper - I didn't bother with a rub, as it had a net on it. Despite that, it tasted fantastic, and the smoke took well.

For my next cooks in a week or so time, I have more of the Perfect Mix, but I also have Cherry, Mesquite and Chestnut. That last one is a new one on me, and I'd be interested to try it.

Yeah, I never heard of chestnut pellets either.  I like the color that cherry pellets put on meat.  I am not a fan of Mesquite.  It seemed bitter to my taste buds.

I usually mix Mesquite in with other pellets - no more than 25%. Having said that I have had good success with it on British-style sausages.

I want to keep cooking and experimenting, but a man can only eat so much meat.

My friends, seeing my pictures on FB, keep joking they are headed over, but they know I need to play with this first, before cooking for people.

So, the first of two trays to go into the freezer. Once the meat is frozen, I'll bag it up.

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