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Unread 05-26-2013, 04:28 AM   #46
Smokey Mick
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Thats a fine slab of meat there ol mate.
Your in for some sweet eating indeedy,,,,,, Dont fark it up ok?
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Unread 05-26-2013, 06:42 AM   #47
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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
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Unread 05-26-2013, 07:13 AM   #48
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Bill, Your in expert hands. Relax and enjoy the ride.
Ill have you sorted,,, What cha gonna cook it on?
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Unread 05-26-2013, 03:32 PM   #49
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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

Sounds like a big plan, good luck
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Unread 05-26-2013, 03:40 PM   #50
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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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Unread 05-26-2013, 04:34 PM   #51
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Quote:
Originally Posted by landarc View Post
Patience and heat control Bill, they are your friend with brisket, get to temperature, hold it steady and cook until it probes tender
The link you posted of Bigabytes tutorial was a ripper.
The cook came out great
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Unread 05-26-2013, 06:57 PM   #52
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Boys?!!!

Just found this thread....Titch that is superb stuff, damn my mouth is watering!
Jealous as f....sigh...
So, what is the conclusive answer, is Aussie brisket the same cut as US brisket or not?
If not, what is it in Aussie butcherish?

That's going to be xey corned beef Titch, so please follow up with a thread on your opinion of the value and quality difference.
I see this thread going a long long way, can't wait for Bills efforts.Even more so, can't wait till someone gets ME some brisket!
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Unread 05-26-2013, 08:44 PM   #53
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Quote:
Originally Posted by Smokey Mick View Post
Bill, Your in expert hands. Relax and enjoy the ride.
Ill have you sorted,,, What cha gonna cook it on?

For my first one, I'm going with my 22.5 WSM. I can manage the temp on that a lot easier than the offset. I will be going low and slow, even though I've had a good look at Myron Mixons thoughts on the subject. I figure the first one has gotta be done this way. I'll inject with beef stock and a few other thngs. I'll rub with Bovine Bold that I got from ChicagoKP.

Cheers!

Bill
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Unread 05-26-2013, 08:49 PM   #54
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I think JohnHB had the definitive answer, it is the same, unless your butcher doesn't know that.
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Unread 05-26-2013, 08:51 PM   #55
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Hey Bill, just out of curiosity, why does it have to be low and slow? For tradition? Because the tradition (if you will) of brisket is not so low and slow, they tend to run the pits up into the low 300's in Texas. Personally, I really like 275F as my low-n-slow temperature and 325F as my hot-n-fast temperature.

I never had success at temperatures in the 225F range, never.
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Unread 05-26-2013, 09:02 PM   #56
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Quote:
Originally Posted by landarc View Post
I think JohnHB had the definitive answer, it is the same, unless your butcher doesn't know that.
I have never seen it cut the way I got it down here before.
I believe the flat is served up here trimmed tight.
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Unread 05-26-2013, 09:06 PM   #57
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Titch, most grocery stores here also serve up a trimmed and fat free flat. You almost never see the point in a regular grocery. Most of us find packers because we are out looking for them.
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Unread 05-27-2013, 05:57 AM   #58
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Quote:
Originally Posted by landarc View Post
Hey Bill, just out of curiosity, why does it have to be low and slow? For tradition? Because the tradition (if you will) of brisket is not so low and slow, they tend to run the pits up into the low 300's in Texas. Personally, I really like 275F as my low-n-slow temperature and 325F as my hot-n-fast temperature.

I never had success at temperatures in the 225F range, never.
Hi Bob. Looks like I might have to do a little more research then. If you've NEVER had success at 225, then I'm sure not going to. This brisket is well marbelled, as you can see from Titchs pics, but still is grass fed. I am worried about dryness. I will take your advice and check this out further.

Bill
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IMBAS Certified MOINK BALLER (NOSKOS RULE)
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"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

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Unread 05-27-2013, 04:52 PM   #59
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Don't you Victorians try the web. As an example:

On-line butcher

http://www.oakdalemeat.com.au/index.php
Beef Primal Cuts - Medial View

BRISKET

Brisket is prepared from a 13 rib Forequarter by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

BRISKET POINT END

Brisket Pieces are prepared from a Brisket Point End and/or Navel End after removal of the Deckle (M. serratus ventralis). Brisket Pieces can comprise any or all of the muscles that comprise the Brisket.

The required pieces/portions are trimmed as specified between the buyer and seller.

BRISKET POINT END (DECKLE OFF)

Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles is completely removed.

BRISKET NAVEL END

Brisket Navel End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specified rib.

John
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Unread 05-27-2013, 06:02 PM   #60
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Hi John,

Yes, I have seen this and have been there. Trust me though, if you walk into that place and want to talk to someone that will actually sell you one, or knows what you mean, it will surprise me greatly. That's the issue here. You get places like this with such information and when you get into the store you just get blank faces. Even though you say its on their very own web site, one answer I got was..."Oh, we don't have anything to do with that!"

Very frustrating.

Cheers!

Bill
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Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

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