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Re: Brisket -help please

PostPosted: 09 Apr 2016, 09:13
by BraaiMeesterWannabe
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!

Re: Brisket -help please

PostPosted: 30 Apr 2016, 06:56
by rdt123
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

Re: Brisket -help please

PostPosted: 30 Apr 2016, 07:27
by essexsmoker
Sounds great! Well done! Sounds like an emotional time.

Re: Brisket -help please

PostPosted: 01 May 2016, 09:03
by BraaiMeesterWannabe
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 ;)

Re: Brisket -help please

PostPosted: 01 May 2016, 15:19
by rdt123
Thanks all

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

Rob

Re: Brisket -help please

PostPosted: 03 May 2016, 09:08
by essexsmoker
Pretty much. Pork is quite fatty no matter where you get it from, so generally more forgiving.