What have I got?

Good old British Beef, you can't beat it! Of course Brisket is the American BBQ favorite but recipes for any cut are welcome here.

What have I got?

Postby Verminskti » 09 Jul 2014, 15:01

Asked for 'Brisket Cap' was told okay. They asked
'Bone in?'
'Aye' says I.

Image

This beast is what I got. looks to be fairly right the bit at the bottom is briskety and there's a sinewy layerseperating another bit with the grain the other way.

Covered in Salt, Pepper and a chipotle spice salt added. I guess it's all about 220F tommorow for hours. Any tips?
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Re: What have I got?

Postby Matsuya » 09 Jul 2014, 18:11

Verminskti wrote:Any tips?


Eat it quickly before we all come round and eat it for you!
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Re: What have I got?

Postby JEC » 09 Jul 2014, 18:32

It looks like it's gone off, pack it up and send to me
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Re: What have I got?

Postby Verminskti » 10 Jul 2014, 07:36

Sure wouldn't want you brown bread in middle age JEC best follow matsuyas advice. 3.3kg at £4.50 a kilo. It's on and smoking though struggling to get a temp over 216F at the moment.
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Re: What have I got?

Postby JEC » 10 Jul 2014, 11:18

Verminskti wrote:Sure wouldn't want you brown bread in middle age JEC best follow matsuyas advice. 3.3kg at £4.50 a kilo. It's on and smoking though struggling to get a temp over 216F at the moment.


Eh, like I keep telling my wife I'm not middle aged, that happens at 45 not 35!! Anymore of that and I'll send the boys around!
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Re: What have I got?

Postby Verminskti » 11 Jul 2014, 10:15

Well ye kna now you have more than 10 years left! :D

Well cooked to the stall at about 165f bones up, struggled with the wind so temps from 216F to 235F over 5 and a half hours. Then wrapped and moved to 195F, tested and it was a bit tough on the point so left till 203F and it was tender so pulled it and rested for maybe an hour.

Image

As I went to get seconds
Image

Not bad for the first brisket. I think I'll go without bones next time although it looks amazing especially pulling those bones clean but they add nothing to it in terms of flavour.
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