Hi
I am sitting at work, knowing I am not getting any food till 8.45 pm, and thinking about tender, smoked brisket. Now I need the psychiatrist
TA
Grant from Grass Valley
Hi
I am sitting at work, knowing I am not getting any food till 8.45 pm, and thinking about tender, smoked brisket. Now I need the psychiatrist
TA
Grant from Grass Valley
I like to do the double wrap just in case anything gets snagged on grill grates. Don't want to let those juices inside that foil pouch go to waste
In saying that I don't think I've ever torn the first layer of foil... but better to be safe than sorry
Still need a cuddle?
Still need a cuddle?
i don't "need" one, but i'll always take one.. you whacky mandurah folk
Hi
I am sitting at work, knowing I am not getting any food till 8.45 pm, and thinking about tender, smoked brisket. Now I need the psychiatrist
TA
Grant from Grass Valley
They taste like crap!!
They taste like crap!!
psychiatrists? never eaten one
cook em low n slow and enjoy with some fava beans and a nice chianti
I begrudgingly took it out at 196F and it's all wrapped up in blankeys in a warm esky.. Through the foil, it probed quite soft..
About 14 and a quarter hours, which going by the others posts by you dudes, is about normal..
Whatever that is final product coming at 9pm after an hour sleep in the esky
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How long would you have to cook a phsycyatrist do you think?
How long would you have to cook a phsycyatrist do you think?
Hi
I wonder if they are vegans!
Ta
Ga
I begrudgingly took it out at 196F and it's all wrapped up in blankeys in a warm esky.. Through the foil, it probed quite soft..
yep. I wouldn't worry about the internal temp too much. I had intended to take mine up to 203f but started poking a it around 190f and pulled it at around 195f.
I go by texture. If it probes like butter she's done
9pm has been and gone so now we need an update on the final product
When it is time to use the ole Texas Crutch, I found this is the only way to fly! Tight foil on top, probe goes in before sealing. Collects all juices and fat,which can easily be poured into bowl and put in fridge to separate. Then all you are left with is that beautiful Brisket Jell=o for use when carved!
to say i was impressed would be an understatement.. the flat was the winner for me, moist and tasty... better than any BBQ joint i've been to in perth to pay $10+ for 100g for.. didn't get the photogenic smoke ring, but it had enough smoke..
im tired... guts are satisfied... served with corn bread and maple butter.. and mac n cheese that sat in the akorn while the brisket rested in the esky..
i'll endeavour to collate everthing into one cohesive post maybe one day...
Looks good C well done.
Great work BBQed out hope you have some left overs for sangas, How did the salt and pepper rub go for taste?
thanks for taking us on the journey with you Col. Good read and damn funny. I've made some notes for my first brisket. Cheers.
Hi
I also find that it is better when you cook it at home. Non stop smoking now I bet!
TA
Grant Grass Valley
Looks like it turned out great!
Great work BBQed out hope you have some left overs for sangas, How did the salt and pepper rub go for taste?
salt n pepper was great, didn't need anything more i don't reckon.. didn't get much of a bark but temp was probably too low for the first bit and then foiled - unsure
few more pics... realized the camera was on 'macro' so everything is all zoomy and focused weird....
end result - 14 1/4hrs in bbq - 1 hour in the esky
it sliced like butter almost and was easy... next time i'd probably trim a bit more fat off the top..
once you hit the point it's easy to separate it from the flat
......for burnt ends.. burnt ends will be lunch today - will need to candy them up a bit more
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