The translation making most sense would be "Kind of brisket from young Austrian bull", which is not quite the same as a real brisket or packer as you have over there, but more like the European version of a brisket. A full report of that cook will follow afterwards.
BTW My wife is skeptical about the simplified rub, because she thinks just salt + pepper + garlic will emphasize the garlic, which she does not like that much. With a mix of 1/2 cup salt + 1/4 cup white pepper + 1/4 cup black pepper + 1/4 cup garlic will it be heavy on garlic? I think we have granulated and powdered garlic, does this make any difference? My wife would use a bunch of herbs to experiment with, but I want to perfect the brisket first.
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