Sunday brisket!

[natej]

Evening all.

Another sunday rolls around and time for brisket! My local grocery store stocks just point ends so i usually just grab those. Cooked this one on the stick burner at 280ish

Simple coarse pepper and salt 60:40 ratio and cooked over aussie redgum.

Didn't wrap at all and the bark was super crunchy, pulled at 203 and rested for 2 hours in a cooler with towels till dinner time. Here's a few pics

Thanks for looking :)

 

[natej]

 

[yankee2bbq]

Wow! That looks good! Great job!

 

[natej]

Wow! That looks good! Great job!

Thanks mate!

 

[gmc2003]

Nice job, looks like a great dinner.

point for sure
Chris

 

[SmokinAl]

That's a beauty!
You can't buy a point around here anywhere.
I don't know why, cause IMHO, it's the best part of the brisket!
They sell flats everywhere, I wonder what they do with the points!
Great job, it looks delicious!
Congrats on making the carousel!
Al

 

[natej]

Nice job, looks like a great dinner.

point for sure
Chris

Cheers my friend!

That's a beauty!
You can't buy a point around here anywhere.
I don't know why, cause IMHO, it's the best part of the brisket!
They sell flats everywhere, I wonder what they do with the points!
Great job, it looks delicious!
Al

Oh really? They have portions of flat & point end pre packed for about $4.50/lb so i usually grab a couple point ends. Thanks for the like sir & the feature!

 

[tropics]

Looks great I prefer the flat myself.LIKE
Richie

 

[natej]

Looks great I prefer the flat myself.LIKE
Richie

Thanks mate, Any part of a good smoked brisket is fine by me!

 

[crazymoon]

NJ, Great looking brisket sir ! like

 

[natej]

NJ, Great looking brisket sir ! like

Cheers my friend!

 

[radio]

Looks moist and tender with a great smoke ring! Good job Mate, and congrats on making the carousel !

 

[Rings Я Us]

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• Rings Я Us
• Aug 30, 2017

 

[cornman]

What time is dinner? Looks awesome!

 

[motocrash]

Oy mate! Super juicy for not being wrapped!

Cheers!

 

[Co4ch D4ve]

Perfect brisket Nate... Points!

 

[chilerelleno]

OMG'osh!
Dang Nate,
that is some freaking fantastic looking brisket you turned out there,
Gorgeous pictures too that do it justice.

Definitely Carousel material.

LIKE!

 

[one eyed jack]

Looks great Nate. Inspiring pictures.

My area is like Al's; No points to be found. It's either packer or flat by itself.

 

[natej]

Looks moist and tender with a great smoke ring! Good job Mate, and congrats on making the carousel !

Thanks buddy! Yeah I don't think I've ever had a brisket turn out that moist before without wrapping

What time is dinner? Looks awesome!

6pm ill save you a plate! Haha cheers

Oy mate! Super juicy for not being wrapped!

Cheers!

Haha thanks my friend, I took it off, right when I felt it loosening up, then I didnt let it vent some heat, just wrapped it straight in foil off the cooker knowing it will get a nice long rest to let the collagen continue to break down

Perfect brisket Nate... Points!

Thankyou sir!

OMG'osh!
Dang Nate,
that is some freaking fantastic looking brisket you turned out there,
Gorgeous pictures too that do it justice.

Definitely Carousel material.

LIKE!

Thanks alot mate! My better half said it's the best brisket ive ever done and I would have to agree with her.. definitley starting to get the hang of burning sticks in an offset

Looks great Nate. Inspiring pictures.

My area is like Al's; No points to be found. It's either packer or flat by itself.

Thanks mate! Yeah if they are selling flats i wonder what they do with the point end? Might be worth asking

 

[tbrtt1]

Isn't she gorgeous! (in my best down under accent). I love the points but don't run across them by themselves too much. I talked to the butcher at one of my local grocery stores and most of the briskets are sold in their cryovac packs as whole packers and a few are separated and the flats are sold and the points are used for ground meat and sometimes sold separately.

What part of Victoria are you located? I've been to Melbourne. Had a blast.

Also, what kind of wood is available and what do you use?