First Briskit cook for the whole family
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looking good there
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How far into the cook are you?
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How far into the cook are you?
I put it in the kettle just before 2am. When I checked the point at noon there was still resistance and an internal of around 68C. I'm pretty confident it should be done by 5 so it can rest for at least an hour. As it's only my 3rd time and each briskit has been different, I could be completely wrong! I'd rather not wrap if I can help it.
Thanks for reading!
Regards,
Joel
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It's on the cusp of being done! The flat is a bit resistant and not quite 90C.
Whew!
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How's the point feel?
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Point is butta! Half the flat is done, the other half is very close. I might just pull it now and stick in the Esky until 6:30. It smells so good!
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Booya!
The dog is going nuts!
Joel
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Looks great in the esky in foil and towells it will stay warm for at least 2 hours
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Looks great in the esky in foil and towells it will stay warm for at least 2 hours
Done!
The dog got the drip pan after most of the goodie was removed for gravy. I think he wants to marry it!
Regards,
Joel
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put a little or a lot depending on taste of red wine in with the gravy
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good work!!! Brisket is an addictive cut of meat to cook,soo tasty.
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so how was the taste?
How long was the cook and what temp?
What was the weight? -
That was a good lookin Brisket!
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It tasted fantastic! Oh man had leftovers for lunch on a roll and was still in heaven! After wrapping it and letting it sit in an esky for 2.5hrs it got a beautiful dark look. It ended up cooking at 225F for just shy of 14 hours. I've no idea how big it was as my father in law picked it up for me. My guess is 7 kilos but I could be way off. It had a great slightly smokey taste. I used banksia cones and a little bit of hickory. Everyone loved it!
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That was a good lookin Brisket!
Thanks!
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- Official Post
I've no idea how big it was as my father in law picked it up for me.
Spreadsheet says 5.8kg
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Spreadsheet says 5.8kg
Thanks Chris! I'm pretty sure that's the biggest one I've done yet. 13-14hrs still seemed a bit long?
Ah well it tasted great!
Joel
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- Official Post
Time is more about the collagen content than the size.
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Time is more about the collagen content than the size.
Haha, reading that a weird thought popped into my head. I wonder if plastic surgeons are good at low n slow BBQin?
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