Brisket -help please

Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.

Re: Brisket -help please

Postby BraaiMeesterWannabe » 09 Apr 2016, 09:13

aris wrote:What are you all injecting with?


I use a good quality stock either homemade or shop bought - ie heston's stock in a bag type thing.

Also, my local butcher will put the whole brisket through his spiky tenderiser machine thing for me if it doesn't have a lot of fat. That seems to help is soak up the stock that I leave it in for 24 hours before cooking. While this is probably sacrilegious I end up with a yummy moist piece of meat....no that is not a euphemism!
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Re: Brisket -help please

Postby rdt123 » 30 Apr 2016, 06:56

Quick update

I put the Australian on for fifteen hours at 225. Oak ridge black ops rub. Left
Overnight with no wrap and it came out so well I almost got emotional. Incredible bark, holding together but melt in the mouth tender. Cubed the point and put back in with a bit of sauce

Thanks to all!

Boston butt next! :D
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Re: Brisket -help please

Postby essexsmoker » 30 Apr 2016, 07:27

Sounds great! Well done! Sounds like an emotional time.
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Re: Brisket -help please

Postby BraaiMeesterWannabe » 01 May 2016, 09:03

rdt123 wrote:Quick update

I put the Australian on for fifteen hours at 225. Oak ridge black ops rub. Left
Overnight with no wrap and it came out so well I almost got emotional. Incredible bark, holding together but melt in the mouth tender. Cubed the point and put back in with a bit of sauce

Thanks to all!

Boston butt next! :D

Now awesome brisket is something worth getting emotional over ;)
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Re: Brisket -help please

Postby rdt123 » 01 May 2016, 15:19

Thanks all

Any Boston butt tips? Thinking just same process with a wrap at about 160?

Rob
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Re: Brisket -help please

Postby essexsmoker » 03 May 2016, 09:08

Pretty much. Pork is quite fatty no matter where you get it from, so generally more forgiving.
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