The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   OMG My First Brisket.... At Last! (http://www.bbq-brethren.com/forum/showthread.php?t=163380)

SmokinAussie 06-15-2013 04:58 AM

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

AussieTitch 06-15-2013 05:03 AM

Go for it mate, I believe its going to bucket down rain so I hope its under cover.

SmokinAussie 06-15-2013 05:09 AM

Moving it now... I have a shed about your size....

buccaneer 06-15-2013 06:01 AM

Tricked ya!
Just having a peek before I leave...I had to!

Looks great, smoke that slab bro!

SmokinAussie 06-15-2013 06:10 AM

Damn right.... what are we drinking then. I'm done with the Coopers:thumb:

buccaneer 06-15-2013 06:16 AM

http://1.bp.blogspot.com/-dUzDfBUtGI...2_25_range.jpg
The one at the back...but it's hail delish!

chicagokp 06-15-2013 06:23 AM

Ooohhh.... Waiting for the finished product....:hungry:

AussieTitch 06-15-2013 06:28 AM

Aussie Aussie Aussie, Oi Oi Oi.

:grouphug::grouphug::grouphug::grouphug:

buccaneer 06-15-2013 07:15 AM

Quote:

Originally Posted by SmokinAussie (Post 2516505)
Moving it now... I have a shed about your size....

That's no way to diss Titch about his weight issues, bbq people are sensitive people bro:tsk:

deguerre 06-15-2013 07:56 AM

Quote:

Originally Posted by buccaneer (Post 2516534)
That's no way to diss Titch about his weight issues, bbq people are sensitive people bro:tsk:


Yeah, but if it covers his tool, then no problem.

Nuce hunk of beef there, Bill!

nucornhusker 06-15-2013 08:06 AM

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:

buccaneer 06-15-2013 08:41 AM

Quote:

Originally Posted by nucornhusker (Post 2516557)
Looking forward to seeing it, Bill. All you darn Aussie's cooking shrimp here lately, I hade to go grab one and I'll throw it on the smoker tonight. :becky:

FTFY
:laugh:

SmokinAussie 06-15-2013 08:50 AM

Quote:

Originally Posted by AussieTitch (Post 2516502)
Go for it mate, I believe its going to bucket down rain so I hope its under cover.

Here it comes.. Not too heavy yet, but the WSM is under cover. I just gotta protect Marty's handles more than anything else!!:biggrin1:

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

deguerre 06-15-2013 08:52 AM

OMG! Like, TMI! LOL! Like, TOTALLY!!! Will you be my BFF?

JohnHB 06-15-2013 08:54 AM

:-D:-DHey Bucc why are you letting the interlopers discuss an Aussie cook up.!:-D:-D


All times are GMT -5. The time now is 10:32 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.