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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-15-2013, 03:58 AM   #1
SmokinAussie
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Default OMG My First Brisket.... At Last!
G'Day Bruces'

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...



And the whole thing...


Fat Cap Up... looked already reasonably well trimmed.





Fat Cap down..


Point



Flat.


And it is floppy


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

So here are my only seasoning elements... The Coopers is to season the chef...



Simply done...






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...

CHeers!

Bill
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Old 06-15-2013, 04:03 AM   #2
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Go for it mate, I believe its going to bucket down rain so I hope its under cover.
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Old 06-15-2013, 04:09 AM   #3
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Moving it now... I have a shed about your size....
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Old 06-15-2013, 05:01 AM   #4
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Tricked ya!
Just having a peek before I leave...I had to!

Looks great, smoke that slab bro!
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Old 06-15-2013, 05:10 AM   #5
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Damn right.... what are we drinking then. I'm done with the Coopers
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Old 06-15-2013, 05:16 AM   #6
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The one at the back...but it's hail delish!
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Old 06-15-2013, 05:23 AM   #7
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Ooohhh.... Waiting for the finished product....
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Old 06-15-2013, 05:28 AM   #8
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Aussie Aussie Aussie, Oi Oi Oi.

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Old 06-15-2013, 06:15 AM   #9
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Quote:
Originally Posted by SmokinAussie View Post
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
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Old 06-15-2013, 06:56 AM   #10
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Quote:
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That's no way to diss Titch about his weight issues, bbq people are sensitive people bro

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

Nuce hunk of beef there, Bill!
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Old 06-15-2013, 07:06 AM   #11
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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.
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Old 06-15-2013, 07:41 AM   #12
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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.
FTFY
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Old 06-15-2013, 07:50 AM   #13
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Originally Posted by AussieTitch View Post
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!!

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
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Old 06-15-2013, 07:52 AM   #14
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OMG! Like, TMI! LOL! Like, TOTALLY!!! Will you be my BFF?
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Old 06-15-2013, 07:54 AM   #15
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Hey Bucc why are you letting the interlopers discuss an Aussie cook up.!
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