Gday everyone
I rarely smoke brisket because in Australia, briskets are alot different. The cows are slaughtered alot earlier here and a good 85 percent of brisket available is yearling, good brisket for smoking is hard to find and unbelieveably expensive. A 15lb packer that would be close to American Standard costs EASILY well over 100 dollar's
Regardless, i headed over to the butcher and asked for his fattiest, most marbled brisket.. came away with a 9.5lb yearling
The plan is to smoke at 220 - 225 overnight, perhaps wrap i havent decided yet. This will be my first overnight smoke so im interested to see how it goes, Uds is usually pretty good at holding a consistent temperature. Smoking with mangrove lump charcoal and some native aussie redgum & cherry wood rubbed with oakridge black ops
I rarely smoke brisket because in Australia, briskets are alot different. The cows are slaughtered alot earlier here and a good 85 percent of brisket available is yearling, good brisket for smoking is hard to find and unbelieveably expensive. A 15lb packer that would be close to American Standard costs EASILY well over 100 dollar's
Regardless, i headed over to the butcher and asked for his fattiest, most marbled brisket.. came away with a 9.5lb yearling
The plan is to smoke at 220 - 225 overnight, perhaps wrap i havent decided yet. This will be my first overnight smoke so im interested to see how it goes, Uds is usually pretty good at holding a consistent temperature. Smoking with mangrove lump charcoal and some native aussie redgum & cherry wood rubbed with oakridge black ops
