Australian Brisket - with Q-View!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

aussiebazza

Smoke Blower
Original poster
Oct 6, 2014
92
53
Perth - Australia
Howdy folks,

Well it's been a long time coming but the challenge to tackle a brisket finally came about. As every first time brisket student does, I read the countless pages of discussions, arguments, watched the online video tutorials (Franklin's etc.) and decided there was no point in psyching myself out.

So armed with a bit of knowledge from everywhere I ventured out and bought the best brisket I could find. It was a whole packer Australian bred Angus beef,17.24 pounds at $10.55 per pound. Big bastard but it would definitely do the job.

I obviously lost a good deal of weight after I trimmed the deckle and rest of the fat down but still came out as a monster.

I went the Texas style as I thought this would be the best introduction to brisket so only salt & pepper as a rub.

Into the smoker with a blend of hickory and oak at 250 for 6 hours until I was happy with the colour and the internal temp read 170.

Foil wrapped at this stage with some beef stock and went for another 4 hours until I got to 195 and it had a nice bend to it.

Toothpick test returned that magic feel I've read about so into the cooler wrapped in towels and rested for 4 hours.

The result? Hands down some of the best brisket I've had when compared to the BBQ joints we have here in Australia.

So I definitely wanted to thank everyone who has ever weighed in on a brisket discussion as I'm sure I took your points into account.

Enough talk however! Time for some Q-view!

Bazza 




4 hours in and getting some nice colour


This was at the 6 hour mark before wrapping


Sliced beautifully and had just the right amount of pull apart tenderness



As I finished a bit early there was a chance to throw some ribs in there as well. Was an excellent meal and a great success!

Thanks for looking  
icon14.gif


Bazza
 
Dang, If that's your first can't wait till you do your second. That my friend is a great looking brisket

drool.gif
         
points1.png


Gary
 
  • Like
Reactions: aussiebazza
It's making me hungry just looking at it! Congrats on your first Brisket. It looks amazing!
 
Good on ya mate!

That looks amazing!  Just think.  You smoke a brisket, smoke chicken wings and add buffalo sauce, grill some flank steak fajitas, and make some chili dogs and you can have an all American feast there in Oz :P

Fajitas are Tex-Mex, not really Mexican food so they count :)

I mention all of those foods because I spent 9 1/2 months in Melbourne in 2008 and I would get a craving for all of that food but basically had to make it all myself except I couldn't smoke anything so no brisket and only oven baked buffalo wings.

Do you have any smoked Aussie food projects on the list?

I could imagine smoked Barramundi, Lamb, or Balmain bugs or Moreton bay bugs if you are on the East Coast.
 
Thank you all for the kind and encouraging words! Definitely a great community here to which I owe my smoker build, food adventures and my ever increasing waist line to. Haha   
77.gif


I do recall reading one of your guides Gary which definitely helped!

We obviously export a lot of cattle so we definitely pay a premium for top quality meat here but a lot of my reading lends itself to crediting a good outcome to the quality of meat used. Cheers

Bazza 
 
 
Good on ya mate!

That looks amazing!  Just think.  You smoke a brisket, smoke chicken wings and add buffalo sauce, grill some flank steak fajitas, and make some chili dogs and you can have an all American feast there in Oz :P

Fajitas are Tex-Mex, not really Mexican food so they count :)

I mention all of those foods because I spent 9 1/2 months in Melbourne in 2008 and I would get a craving for all of that food but basically had to make it all myself except I couldn't smoke anything so no brisket and only oven baked buffalo wings.

Do you have any smoked Aussie food projects on the list?

I could imagine smoked Barramundi, Lamb, or Balmain bugs or Moreton bay bugs if you are on the East Coast.
No brisket for all that time?!  I now realise what you were missing out on! When its tender and juicy (unlike a lot of our restaurants) it's pretty dam amazing!

Don't worry as I have some ideas for a full American BBQ day very soon. Hopefully I will make you all proud haha.

Funny you mention as I already smoked some lamb just in November. Was awesome  http://www.smokingmeatforums.com/t/255502/pulled-lamb-shoulder-with-q-view

Bazza
 
Last edited:
 
No brisket for all that time?!  I now realise what you were missing out on! When its tender and juicy (unlike a lot of our restaurants) it's pretty dam amazing!

Don't worry as I have some ideas for a full American BBQ day very soon. Hopefully I will make you all proud haha.

Funny you mention as I already smoked some lamb just in November. Was awesome  http://www.smokingmeatforums.com/t/255502/pulled-lamb-shoulder-with-q-view

Bazza
Wow pulled lamb, it looked great!

As for your meat in Australia, isn't it all prime or angus or something ridiculous like that?  I think you guys keep the best and export the rest to us hahaha

I remember going to the the grocery store there and trying to find regular 80/20 ground (minced) beef but all that was available as prime with no other options.  The entire section of ground beef only had that one prime option!  

I remember the quality of the meat there was always naturally much higher than the typical cut of meat we get here in the states.  This meant that burgers in Oz were always amazing and bacon was awesome, very meaty, little fat, and cooked soft the way I like it (not common here).  Australian and New Zealand lamb were to die for.  Way better than what we get in the states, which makes sense with us not being such big lamb and mutton eaters.

Maybe you can explore lightly smoked lamb sausage or something like that.
 
Beautiful Brisket! Perfect pictures. Excellent thread! Points for a brisket worthy of any pitmaster!

Disco
 
Awesome job, excellent result for your first try!!!

Points for that.

Now for the bad news, with the first one turning out that good, you might never do better, so watch out for being somewhat disappointed with your future ones [emoji]128512[/emoji]. We always end up being our own worst critic, and trying to repeat (even if we do exceed the first result), and thinking that the first one was better.

Excellent job, and keep enjoying the fun of smoking!!
 
Sure has my mouth watering,I get Australian Beef Tenderloins here fairly cheap.Points for a fine cook

Richie
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky