Richard wrote: ↑Sun Aug 05, 2018 11:06 pm
I’m not sure it needed all that slicing
Me neither but that's how the butcher prepared it. It was rather juicy and succulent.
Re: BBQs
Posted: Mon Aug 13, 2018 2:29 am
by unzippy
Collected a brisket from the butcher.
Dry brined over night and then rubbed it.
Loaded the SnS with briquettes, couple of hickory chunks and hot water.
Dialled in 230f.
10pm put the brisket in.
Checked at 6am.
9am reloaded with more fuel and water.
Hit 160f internal and wrapped in foil.
4.30pm hit 203f internal, took off and into the esky.
Rested for two hours then sliced and ate.
Looked good and tasted good, just a lot drier than I was expecting. I should add that this was my first brisket.
Since moving to Aus from the UK I've noticed in general Aussies are very anti fat, sausages are too dry and so are the burgers. I'm happy enough making my own burgers but growing a cow will be tricky
Is it possible to have too lean a brisket? Too healthy a cow?
Going to make chili tomorrow so all is not lost
Re: BBQs
Posted: Mon Aug 13, 2018 1:02 pm
by Jobbo
Brisket's always lean isn't it?
Re: BBQs
Posted: Mon Aug 13, 2018 1:13 pm
by ZedLeg
Nah, it doesn't usually have a lot of fat on the outside but it should have plenty of marbling. That's why it's so good for slow cooking, it bastes itself.
Re: BBQs
Posted: Mon Aug 13, 2018 1:50 pm
by 240PP
unzippy wrote: ↑Mon Aug 13, 2018 2:29 am
Dry brined over night and then rubbed it.
Loaded the SnS with briquettes, couple of hickory chunks and hot water.
Dialled in 230f.
10pm put the brisket in.
Checked at 6am.
9am reloaded with more fuel and water.
Hit 160f internal and wrapped in foil.
4.30pm hit 203f internal, took off and into the esky.
Rested for two hours then sliced
I’m sure it tasted great and all but that’s some effort!
My wife and kids bought a lovely beef rib joint for me for father's Day but my father in-law has just turned and wants to cut it in half and chuck it in the oven