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-   -   Brisket cherry being popped! (Pr0n) (http://www.bbq-brethren.com/forum/showthread.php?t=163133)

buccaneer 06-11-2013 08:20 PM

Brisket cherry being popped! (Pr0n)
 
Well, it is 11 degrees Celsius outside, the sun is shining and we are expecting to hit 20C today.
I have fired up the BSKeg and added some cherry, seasoned my first ever brisket according to the masterful Bigabyte's fantastic tutorial, folded and tied and put it in the keg.
I'll post some pron as I take shots, and in the meantime if you experienced brisket eaters would like to share your favourite ways of serving and eating brisket, that would be a big help.
The only brisket I have eaten has been in Asian countries, and believe me when I tell you it was prepared in a whole other way!:rolleyes:

It is from a producer called Cape Grimm, the cattle live in pristine environments in Tasmania and it is a top echelon product so I am really hoping I do not screw this up!:fear:

So far, I have dusted it with garlic powder, fresh ground black pepper and Murray River salt flakes and that is all.
I'm avoiding herbs for the first brisket.
Wish me luck, brothers!

Budman1 06-11-2013 08:21 PM

Good luck! Keep us posted.

HeSmellsLikeSmoke 06-11-2013 08:31 PM

I am staying tuned to this channel.

OutlawSwine 06-11-2013 08:36 PM

Good Luck brother!

There's nothing better than a fresh, juicy brisket sammie!

Beef 06-11-2013 08:54 PM

:popcorn:

Pyle's BBQ 06-11-2013 09:03 PM

If you have done it right. Slicing it across the grain and enjoy the big beefy taste. I like to try it before adding any sauce. Sauteed onions and provolone on Texas toast is great.

Can't wait to see pictures.

northernrescue3321 06-11-2013 09:19 PM

Quote:

Originally Posted by Pyle's BBQ (Post 2512623)
If you have done it right. Slicing it across the grain and enjoy the big beefy taste. I like to try it before adding any sauce. Sauteed onions and provolone on Texas toast is great.

Can't wait to see pictures.

That sounds like a nice idea I might need to borrow!

Good luck Buccaneer,

buccaneer 06-11-2013 09:19 PM

The brisket is from a grown cow, unlike this producers usual younger products.
It came trimmed already, which I have mixed feelings about to be honest.
The top
http://i1283.photobucket.com/albums/...psad43d64c.jpg
The bottom.
http://i1283.photobucket.com/albums/...psef397e26.jpg
Seasoned lightly and folded and tied, using silicon bands
http://i1283.photobucket.com/albums/...ps020cf9ac.jpg
Onto the top rack of the BSKeg on a foil sheet and at a low220f
http://i1283.photobucket.com/albums/...ps8ecd4ef9.jpg

Budman1 06-11-2013 09:22 PM

I'm already drooling.

buccaneer 06-11-2013 09:23 PM

I think I'll make some lamb burgers and smoke some chicken carcasses for soup while I do the brisket.
TFO gets all weak and giddy over lamb burgers!:heh:

code3rrt 06-11-2013 09:25 PM

Looks like you are off to a great start. I am curious though, why is it folded in half? Never seen that before. Just for space considerations?

KC

buccaneer 06-11-2013 09:32 PM

Quote:

Originally Posted by code3rrt (Post 2512662)
Looks like you are off to a great start. I am curious though, why is it folded in half? Never seen that before. Just for space considerations?

KC

Cooks instinct.
I had not consciously thought about that until you asked, but it is a thin layered structure with external fat coating one side.
Since the Kamado style keg will circulate convection heat, this will ensure it gets a protective coat that will baste as it renders, and prevent the inside exposed meat from faster rise in temperature.
Remember, I am flying in the dark with no instruments or known landing strip.:wacko:
Ive never seen or eaten this type of cut American BBQ style, I am only going for results I imagine from pictures I've seen here and descriptions from brethren.
If anyone has suggestions just fire away.:wink:

AussieTitch 06-11-2013 09:35 PM

:icon_smile_tongue:

buccaneer 06-11-2013 09:43 PM

I'm starting to doubt my actions...does it need more seasoning?
That is awfully light...:noidea:

martyleach 06-11-2013 09:50 PM

We tend to season them a bit heavier but no need to go crazy. Some of the best brisket I have ever had was just salt and pepper. Heavy on the salt....


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