Page 2 of 2

Re: Rolled Brisket Joint

PostPosted: 19 Jun 2011, 18:10
by Curlie028
No worries.
I'm going to persist with what I have at the moment but it's all part of the learning process :)

Re: Rolled Brisket Joint

PostPosted: 19 Jun 2011, 21:14
by Curlie028
.............. and it all worked out ok, if very late.

Had the ribs for starters, two racks rubbed with Magic Dust and two with a brown sugar, mustard and cider vinegar glaze. Finger lickin' delish!

Brisket wasn't ready until nearly 9, by which time everyone was getting a little anxious.

Then came my next two mistakes - didn't let it rest long enough and in my haste to get it served up I forgot to take pics. :x

Ah well, it was all devoured and not a shop bought sauce was lifted from the table.

A few lessons in that one but boy it went down a treat. :D

Re: Rolled Brisket Joint

PostPosted: 03 Jul 2015, 10:43
by dancing james
this thread has answered my question i just posted elsewhere