G'Day Bruces :becky:!
Tomorrow evening, I'm serving a Brisky at our end of year party. I've never done it quite like this before, so hope it turns out.
Here is the donor...
About 17# of Costco Grain Fed Angus!
The cook was on Sunday. That morning I found, by pure chance a shaker of Herbamare. Never used it before, but it stirred a memory of Bigabytes Foil Hat Rub from long ago. Yes indeed, it uses Herbamare, but upon reading, Bigabyte says he doesn't use it on Brisket! :shock: Ooops!
Well never mind, I was not making the exact foil hat rub. The rest of the ingredients are fairly humble.
And to that I added Granulated Garlic... here is the mix
The exact rub is this:
50 grams Herbamare
50 grams Course Ground Black Pepper
1TBS Each Sweet Paprika, Guajillo Chili Pepper,
2TBS Granulated Garlic.
I dunno how it tastes, but I think it will be fine.
Here it is rubbed and ready to go on Sunday.
I put the lid on and let it run at 300F for 7 and a half hours. I've usually always done this at 225 to 250, but just didn't have the time. First time I lifted the lid it was ready.
It probed nicely at 187F so I took it off immediately, wrapped in foil and a towel and let it sit for an hour or two before putting it in the fridge.
Moving forward to today (Tuesday), I'm now at my other place I rent for work.
My thoughs are to slice it cold and then gently warm it in the oven tomorrow. My theory is all the juices and fats are solid right now, so slicing is not going to release anything delicious. Then a gentle warming to serving temp and holding in a cooler tomorrow will deliver a tender juicy brisket... at least I hope so.
The first cut!
I kept going until I was slicing a fair bit of the point as well.
Then was able to pull the point right off
Here it is all in the large pan, but it dosn't fit in the oven.
So i put as much brisket as I can in a smaller but deeper Hotel pan
So it looks like I get to keep the point for myself!:becky:
The party is tomorrow, so I'll let you guys know how it goes. Believe it or not, I have not had a taste at all, so I've still got no idea if it's any good or not.
Cheers! I'll add the results on Thursday.
Thanks for looking!
Tomorrow evening, I'm serving a Brisky at our end of year party. I've never done it quite like this before, so hope it turns out.
Here is the donor...
About 17# of Costco Grain Fed Angus!
The cook was on Sunday. That morning I found, by pure chance a shaker of Herbamare. Never used it before, but it stirred a memory of Bigabytes Foil Hat Rub from long ago. Yes indeed, it uses Herbamare, but upon reading, Bigabyte says he doesn't use it on Brisket! :shock: Ooops!
Well never mind, I was not making the exact foil hat rub. The rest of the ingredients are fairly humble.
And to that I added Granulated Garlic... here is the mix
The exact rub is this:
50 grams Herbamare
50 grams Course Ground Black Pepper
1TBS Each Sweet Paprika, Guajillo Chili Pepper,
2TBS Granulated Garlic.
I dunno how it tastes, but I think it will be fine.
Here it is rubbed and ready to go on Sunday.
I put the lid on and let it run at 300F for 7 and a half hours. I've usually always done this at 225 to 250, but just didn't have the time. First time I lifted the lid it was ready.
It probed nicely at 187F so I took it off immediately, wrapped in foil and a towel and let it sit for an hour or two before putting it in the fridge.
Moving forward to today (Tuesday), I'm now at my other place I rent for work.
My thoughs are to slice it cold and then gently warm it in the oven tomorrow. My theory is all the juices and fats are solid right now, so slicing is not going to release anything delicious. Then a gentle warming to serving temp and holding in a cooler tomorrow will deliver a tender juicy brisket... at least I hope so.
The first cut!
I kept going until I was slicing a fair bit of the point as well.
Then was able to pull the point right off
Here it is all in the large pan, but it dosn't fit in the oven.
So i put as much brisket as I can in a smaller but deeper Hotel pan
So it looks like I get to keep the point for myself!:becky:
The party is tomorrow, so I'll let you guys know how it goes. Believe it or not, I have not had a taste at all, so I've still got no idea if it's any good or not.
Cheers! I'll add the results on Thursday.
Thanks for looking!