Well this past weekend I managed to get a 6 kg Cape Grim Brisket on to my Tri-Fire Offset Smoker.
I took 10 hours using the Texas Crutch method and hot damn it came out great. Plenty of smoky flavour and the meat just melts in your mouth.
I smoked it using mesquite wood and WA Malee charcoal. The meat came with a big fat cap which I left on.
Pics don't do justice to how good this came out.
Slow and Low Cape Grim Brisket is a winner
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Can't wait to get my hands on some cape grim... Looks bloody awesome
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I agree, the CG brisket is exceptional! I still have some in the freezer from the last cook. Reheats well!
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Looks sensational Dave. That would have been some job looking after the Hark for so long.
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Great looking brisket Dave good work
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My vac sealer worked a treat too
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Looks great and it always surprises me how well it ges in the vac packs. We just warm it up in a pot of hot water and that moment you cut the bag open and let out that smoky smell........ YUM!!!
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Wow!!! Well done Dave. Haven't cooked one yet. That looks like benchmark brisket. Cheers mate.
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Hi Dave that looks great, could I bug you for some info on your cook and prep
Was wondering what was the Pit temp sitting at ?
What sort of rub did you put on it ?
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I use a liberal amount of American Mustard and plenty of Zach's Brisket Rub http://www.usafoods.com.au/Zachs-Original…Brisket-Rub-1lb
I wrap it in Gladwrap and refrigerate overnight.
Some people like to sear both sides prior to smoking but didn't this time.
I try to keep the temp on the offset at 250F but don't get uptight about the temp dropping down to 240F or rising to 260F
After about 5 hours of smoking I removed the brisket and wrapped it in foil (Texas Crutch). I put some of the Zach's rub and a cup of Stout Beer inside it as well and then cooked (braised) in the offset for another 5 hours, followed by 45 mins of resting wrapped in old towel inside an esky. -
Thanks Dave,
That helps out a lot.
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Oh hell I want to fire up the smoker now
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Dave u mean 250c/482F or 250F/120c
I have done lots of pulled pork/lamb and pork/ribs still haven't done a brisket yet,very keen.Those pics are inspiring for sure thanks. Now where is the latest WA cape grim bulk buy thread. -
250 F low and slow
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For me it is the only way to go...now, I trim the fat after the cook, don't eat it, but it has so much flavor in it when it cooks. I realize that you give up being able to put rub on that part of the meat, but I will trade that for the way the meat comes out any day!
Very nice job on the Brisket!
The meat came with a big fat cap which I left on.
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Looks Great nice deep crimson smoke ring
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