OMG My First Brisket.... At Last!
G'Day Bruces' :becky::becky::becky:
Well, the day is finally here! Umm the night actually. Not long ago I got some Cape Grimm Brisket from my good buddy AussieTitch. You've seen how both Titch and Buccs have just done their briskies and so now it is my turn. I'm so happy I've finally got a Brisky! I'm so happy that I screwwed up the photo's. For some reason they were overexposed to blazes, and I've had to doctor them in Photoshop... they were so bad, I couldn't do much with them... sorry. Anyway, here's the label... http://i959.photobucket.com/albums/a...ps48e84580.jpg And the whole thing... http://i959.photobucket.com/albums/a...ps4a21fd31.jpg Fat Cap Up... looked already reasonably well trimmed. http://i959.photobucket.com/albums/a...pscf2c777e.jpg Fat Cap down.. http://i959.photobucket.com/albums/a...ps1ab59fc3.jpg Point http://i959.photobucket.com/albums/a...psab10c625.jpg Flat. http://i959.photobucket.com/albums/a...ps385a137e.jpg And it is floppy http://i959.photobucket.com/albums/a...ps5c24e62d.jpg For my first time, I'm keeping it simple. Like Titch and Buccs have done, I will let the Brisky speak for itself. If I get fancy my first time, I'm sure to have it end up like all those ones buried in Shanes Back Yard:becky: So here are my only seasoning elements... The Coopers is to season the chef...:heh: http://i959.photobucket.com/albums/a...psa7a4d6ca.jpg Simply done... http://i959.photobucket.com/albums/a...psbf6b67b7.jpg http://i959.photobucket.com/albums/a...psbc0e64a1.jpg http://i959.photobucket.com/albums/a...ps84541904.jpg Anyway, I'll let that season in for a few hours. I'm going out to the WSM to get that prepped. Will probably put it on around midnight and pop off to bed. Thanks to Bigabytes tutorial, I won't worry about an internal temp probe. I'll just get the WSM stable at 250 or so and then leave it till I wake up! So, I'll have some further pics tomorrow... hopefully not overexposed to buggery...:rolleyes: CHeers! Bill |
Go for it mate, I believe its going to bucket down rain so I hope its under cover.
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Moving it now... I have a shed about your size....
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Tricked ya!
Just having a peek before I leave...I had to! Looks great, smoke that slab bro! |
Damn right.... what are we drinking then. I'm done with the Coopers:thumb:
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Ooohhh.... Waiting for the finished product....:hungry:
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Aussie Aussie Aussie, Oi Oi Oi.
:grouphug::grouphug::grouphug::grouphug: |
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Yeah, but if it covers his tool, then no problem. Nuce hunk of beef there, Bill! |
Looking forward to seeing it, Bill. All you darn Aussie's cooking brisket here lately, I hade to go grab one and I'll throw it on the smoker tonight. :becky:
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:laugh: |
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Now running at 255, Brisket is on with a full water pan on the WSM. I'm running the Maverick just for BBQ temp only. No probe in the brisket. Cheers! Bill |
OMG! Like, TMI! LOL! Like, TOTALLY!!! Will you be my BFF?
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:-D:-DHey Bucc why are you letting the interlopers discuss an Aussie cook up.!:-D:-D
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I really shoulda said OMFG. Cause it's a big deal for me.. Anyway, off to bed soon.. Brisky is ON...:clap::clap::clap::clap: No lookies until the morning.. Loving my 22'5 Bullet Bill WSM with Marty's Handles:biggrin1: See you all in the morning. I'm off for a cuddle in the sack..:sleep::hug: :eyebrows: Cheers Bill |
I think you're gonna NAIL it, Bill. Excellent looking brisket and the spice choice was perfect. Happy dreams!
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Nice looking brisket, Bill! I hope everything goes well while you "cuddle" :thumb: |
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Well ..........whatever we're talking about.......
GO BILL........GO BILL..........GO BILL!!!!!!!!!!!!!!! :roll:KC |
Is the OMFG done yet?
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I like every thing I see about this cook. Great looking hunk of beef, simple rub and a WSM left alone to do its overnight magic.
Gotta very good feeling about how this is going to turn out. |
G'Day Bruces... :becky:
Well, Had my first look at 8:30hrs. That's about 9 hours in... http://i959.photobucket.com/albums/a...ps1b349625.jpg http://i959.photobucket.com/albums/a...psf5ce70cd.jpg The smell is just unbelievable and the colour is great! I can't believe how much it has shrunk! Anyway, I had my Maverick on my bedside table. Twice though the night I woke up checked the temp. 260F and 265F respectively. When I woke up this morning it was running at 286F. I'd run out of water.. the fire still has hours and hours of life in it yet. Anyway, it probed like butter through almost all of the meat. Just one tiny spot along the leading edge of the flat is still not ready... What do I do here.... wait longer or pull it off now??? I did not think it would be ready this soon. Do I foil or leave it uncovered? Cheers! Bill |
If it's probing tender in the thickest part of the flat, take it off, wrap it in a couple of layers of foil and stash it in a dry cooler with some towels or newspaper for insulation until you're ready to eat. I like a minimum of two hours cooler time for briskets.
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BTW, it looks great!
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The leading end of the flat usually dries out for me and probes tough for me too.
If it probes well everywhere else, I would pull it, wrap in butcher paper or foil and let it rest wrapped in towels in a warm cooler for 2-4 hours before serving. |
That is coming along fine, you are going good Bill
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I assume you pulled it by now? Wrapped and resting for at least 2 hours before cutting
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Coming up to 10hours now Thanks! Bill |
I've taken it off now... wrapped in 3 layers of foil and 3 towels. It is extremely moist!
Should I do burnt ends??? I got hours and hours before we eat! I'm wondering how long I can keep this in the cooler. Bill |
The point is the very best part of the brisket. Wasting it on faux burnt ends is a crime in nearly every part of Texas.
You can hold it up to 5-6 hours if you don't open the cooler to peek, but I would eat when that brisket is ready and rested properly, no matter what the time of night or day. |
That's good enough for me then....
I'll leave it alone. Let it have a rest i the cooler... It's been up all night!! Cheers! Bill |
If you're concerned about the long rest you can stick a remote thermometer in the brisket and monitor the temp. If it gets close to 140 you can stick it in a low oven (180-ish) to finish holding.
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Mighty Fine Bill! I can't believe the great marbling on that cut. Looks Fantastic on the WSM too!
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Woot!
Looking a beaut Bill! :thumb: |
Perfect seasoning and perfect color on your first brisket Bill!
I await your report on your first taste. P.S. Not hammering you at all but my son cooked one last year for a family gig. His Mother in law sliced it with the grain. Flavor was awesome. Like chewing on rubber bands. Cut it across the grain into like pencil thick or 1/4 inch slices and enjoy brother!!! |
To add to Bull's reminder to slice across the grain, the direction of the grain on the flat is not the same as that of the point. Look very carefully before you start to slice. The point can be the opposite direction.
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Gorgeous.
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Looking great Bruce, I add a hot water bottle to my Esky, helps hold heat a lot longer
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So, I slice it like a Tri Tip!:becky: Cheers! Bill |
Just like a tri-tip. I hope it tastes as good as it looks! Well done.
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Yes, if you don't, you have ruined it.
I separate the point and flat just before slicing, and make sure to slice each across the grain. There are a couple of other ways to do it, but, that is the easiest, plus, folks can choose which cut they want. |
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Just take the back side of a thin knife and slide it between the 2 though the fat layer Bill. Sounds harder than it actually is. Good luck! |
No problem..
I did know that, but I realise as this is my first effort, I might screw that up in my excitement. Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this??? Cheers! Bill |
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I'm also smoking Baked Beans (Myron Mixons Peach Recipe)
They just went on the WSM... Yum |
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I've been watching this with great interest. Beautiful looking piece of meat, well prepped and the knowledge of thousands in your head. Can't wait to see the end result. Hope it is awesome. I have screwed up many briskets.... hope you don't!
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