• I decided to gamble the weather on Sunday and cook a 2.3kg Brisket I picked up the other day. I had a little bit of a late start due to an unexpected guest with a bottle of Irish single malt Sat, Night..

    Salt & Pepper rub.


    I took it to 78c Internal temp and then wrapped in foil. a few more hours and got it up to 100c. Rested and served.




    Cooked at a very stable 115c all day. Took about 12 hours, smoked with banksia cones. Tender, juicy and good flavour. Overall I was quite pleased.
    A PB for me. :D

    Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. Weber Go Anywhere. 5' SS Spit rotisserie. Offset smoker. Akorn Kamado. :) ASMOKE AS500N. Hibachi.:bbq:

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