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
Bazza
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
Bazza
