Tuesday brisky

[natej]

Today is a public holiday in Victoria, Australia.. usually i work public holidays ( ahh the beauty of working for yourself) but i decided to take a much needed day off.. fished a brisky out of the freezer a few days ago and rubbed her up last night with SPOG paprika and a good dosage of Oakridge jah love jerk seasoning mixed in

Smoking today at 250ish with some black wattle that got from an awesome neighbour.. seasoned for 6 months and briquettes. I usually smoke fat cap down with a heat deflector in place to protect the meat, i get much nicer bark this way on my cooker ive found

Cruising along nicely

 

[russmn]

Looking good!

 

[natej]

Shes gettin real close to temp now, 190

 

[natej]

Slice from the flat

from the point end

the boss makes a BEAUTIFUL bbq sauce and she decided to make a batch and pressure can it.

Took A LONG TIME to get from 190 to 203 in the flat.. as you can see by the photos its a baby brisket, it was tender and juicy but i would have liked the flat to have a little more moisture, not dry though.

Smoked unwrapped the whole time, there isnt anything in this world quite like the inital crunch of a nice bark and then it melts into juice and caramelized fat

 

[griz400]

Nice brisket Nate . and a batch o sauce ...p:cool:ints to you

 

[tropics]

Nate That looks great points
Richie

 

[gmc2003]

Nate, good looking brisket. Does wattle have a strong flavor like hickory or Mesquite?

Chris

 

[natej]

Nice brisket Nate . and a batch o sauce ...p:cool:ints to you

Thanks mate! I seem to put it on absolutely everything these days haha

Nate That looks great points
Richie

Thankyou my friend!

Nate, good looking brisket. Does wattle have a strong flavor like hickory or Mesquite?

Chris

Cheers! It is a unique flavor, definitely on the stronger side, same strength as hickory or mesquite but a different flavor.. great with beef or pork but i wouldn't use it with chicken or fish