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What have I got?

PostPosted: 09 Jul 2014, 15:01
by Verminskti
Asked for 'Brisket Cap' was told okay. They asked
'Bone in?'
'Aye' says I.

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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?

Re: What have I got?

PostPosted: 09 Jul 2014, 18:11
by Matsuya
Verminskti wrote:Any tips?


Eat it quickly before we all come round and eat it for you!

Re: What have I got?

PostPosted: 09 Jul 2014, 18:32
by JEC
It looks like it's gone off, pack it up and send to me

Re: What have I got?

PostPosted: 10 Jul 2014, 07:36
by Verminskti
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.

Re: What have I got?

PostPosted: 10 Jul 2014, 11:18
by JEC
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!

Re: What have I got?

PostPosted: 11 Jul 2014, 10:15
by Verminskti
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.

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As I went to get seconds
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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.