Wanted to to a Beef Brisket, so we had some for Sunday Dinner, and also wanted to make Beef Brisket Chilli for Monady Dinner.
Injected 2.3 Kg Brisket with Beef Stock. Rubbed with GMG Beef Rub.
Cooked @ 105'C for four hours then brushed with Stubbs BBQ Sauce and foiled.
Cooked until IT was 92'C. About 8 Hours in total.
Removed from pit and wrapped n a towel, and left for 1 hour, before slicing some for Dinner.
Fired up the Tandoor while I was waiting, and did some Chicken Tikka, for Monday lunch.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Injected 2.3 Kg Brisket with Beef Stock. Rubbed with GMG Beef Rub.
Cooked @ 105'C for four hours then brushed with Stubbs BBQ Sauce and foiled.
Cooked until IT was 92'C. About 8 Hours in total.
Removed from pit and wrapped n a towel, and left for 1 hour, before slicing some for Dinner.
Fired up the Tandoor while I was waiting, and did some Chicken Tikka, for Monday lunch.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
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