Brisket for Xmas Breakup in Progress

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!

Deebo said:

Am I the only one that saw the subject and thought he was making a brisket for breaking up with a GF?? I mean, there's never a BAD occasion to make a brisket so I'd be ok with that!! LOL!

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jimstocks53 said:

Thought the same.

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Ha. Nice observation. I don't know if you use the term in America to "breakup" at the end of the year, as we are all going on leave over Xmas and will meet up again next year. Now I come to think of it, I could be in trouble because my wife is not getting any! :doh: I might be well served to bring that point home and share it with her. Thanks fellas. Another marriage saved!:clap2:

Rockinar said:

187 is severely under cooked and the photo shows it. Thats barely out of the stall.

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Absolutely probed like butter. It's not about the temp. I also think there is a bit of a difference in the exact cut of an Aussie brisket, so it looks a little different.

Finally, being sliced now already and having a further reheat, I was concerned about it falling apart. I think with a little splash of water in the pan it will be OK. (as advised) and it will be wrapped and put in a cooler at temp to hold probably for more than 2 hours.

If it turns out that it was underdone, do you think that will "get it there"?

Titch said:

Where is this all happening?
envoius

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At one of the Lecturer's house in Trafalgar.

Hey fellas.

Just a little update for yuz!

The brisket for the party was farking awesome!:becky:

I put it in the oven Wednesday afternoon and let it warm through with a very small bit of water in the bottom, then wrapped it in a towel and put it in the cooler.

When I took the cover off at the party, everyone went nuts. You see they just don't know what real BBQ is, or have had very little exposure to it, so it's like a complete revelation for them. The smell was amazing.

Here was my plate!


To Rockinar... Nope it was not way underdone. It was juicy and tender... but yes, I was worried I had miscalculated. Probably if I do it again that way I will screw it up. I just got lucky.

Another shot:


A pic of the party:


I went back for seconds!


Sorry the pics are a bit ordinary, but I was sitting in the glare of the sun.

Anyway, it all went well. I had people commenting for days how good the Brisket was, even though everyone had to bring something, it was the Brisket that was the big deal.

Thanks for looking.:clap2: