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Unread 05-26-2013, 03:40 PM   #50
landarc
somebody shut me the fark up.

 
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Quote:
Originally Posted by SmokinAussie View Post
That looks pretty damn good Titch.. I can't wait to do mine! However, I decided to wait till the ones you got for me were a little older. I went to my meatatarium today (Tasman in Huntingdale) and and bought lots of bones and meat trimmings to make my own stock for injecting into the brisket. Also, I gotta go and get me some more lump charcoal from Bakaloumas. Honestly.. BOULDER sized charcoal chunks.. I gotta get you some.

Anyway, the beef stock is simmering, the brisket is aging and I'm quite determined that I'm not gonna fark this up even though it's my first time!

Thanks and Regards Sir and Lady Titch!

Cheers!

Bill
Patience and heat control Bill, they are your friend with brisket, get to temperature, hold it steady and cook until it probes tender
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