B
Billie
Guest
Hey guys,
Last week i decided i wanted to make Brisket for the first time...so i went on a search to find a brisket. This is harder then it sounds, because the butchers here don't usually sell this type of cut...Finally got the piece of meat yesterday so i could get cookin...
Saturday some friends came over and i thought i'd also make Babi Pangang. It's made from the cut where PP is made from.
I'll start with the Babi Pangang and then i'll show the Brisket...
I started Friday-night at 21:00h...with a porkbutt of about 6.5 lbs
First i started by making a blend from 2/3 Butt Rubb and 1/3 5 spices
Then I rubbed the meat...and put it back in the fridge to rest for the night...
Saturday-morning i woke up at 6 o'clock and started some brickets in the starter...
When the TDS was at 248°F i put the meat on...
The temperature of the meat was 46.4°F (8°C) when it was put on the grill, the desired temperature was 167°F (75°C)...
After 10+h the meat looked like this...and had reached the desired temperature (167°F)
I took it out of the grill and set it aside...Then i recovered the brickets from the firechamber and put them in the grill...
Now it's time to sear the meat and get a nice crust...
I let the meat rest for an hour and this is how it looked at this point...
Slicing the meat...
I served it with Fried rice, Chinese vegetables and a Babi Pangang sauce i made while the meat was resting...
When it was time to eat i did'nt have enough time to get my camera, because when i arrived everyone was allready eating...but you know how it goes :wink:
Then after our friends left i started with the preparation of the Brisket...I followed the 'Bare Naked' recipe from my favorite BBQ book (Big Bob Gisbson's BBQ Book) and made the wet rub following the guidelines from the book...
This is the 15.8 lbs weighing piece of meat with the rub smeared all over...
Now i put the meat on the TDS at around 21:30h at a dome temperature of about 239°F...(no pic's because it was pitchdark outside and i was kinda tired from working all day...)
This morning i woke up at 02:00h to find my Q at much to low a temperature so it was time to replenish the brickets...Half hour after doing that the temperature came back up to an acceptable level...From then on i checked the met every hour or so...
I also made some pictures this morning...
The temp before i opened the meat chamber...
The meat...
And the temp after the door was closed again...
Someone from the Dutch forum (D3xtar) made an Excel template by witch we can enter our times and temperatures and then it produces a graph...Here is a export of the graph...It's in °C though...
As you can see the meat isn't done yet...so i'll complete this thread when it's done :wink:
Greetings Tom :-D
Last week i decided i wanted to make Brisket for the first time...so i went on a search to find a brisket. This is harder then it sounds, because the butchers here don't usually sell this type of cut...Finally got the piece of meat yesterday so i could get cookin...
Saturday some friends came over and i thought i'd also make Babi Pangang. It's made from the cut where PP is made from.
I'll start with the Babi Pangang and then i'll show the Brisket...
I started Friday-night at 21:00h...with a porkbutt of about 6.5 lbs
First i started by making a blend from 2/3 Butt Rubb and 1/3 5 spices
Then I rubbed the meat...and put it back in the fridge to rest for the night...
Saturday-morning i woke up at 6 o'clock and started some brickets in the starter...
When the TDS was at 248°F i put the meat on...
The temperature of the meat was 46.4°F (8°C) when it was put on the grill, the desired temperature was 167°F (75°C)...
After 10+h the meat looked like this...and had reached the desired temperature (167°F)
I took it out of the grill and set it aside...Then i recovered the brickets from the firechamber and put them in the grill...
Now it's time to sear the meat and get a nice crust...
I let the meat rest for an hour and this is how it looked at this point...
Slicing the meat...
I served it with Fried rice, Chinese vegetables and a Babi Pangang sauce i made while the meat was resting...
When it was time to eat i did'nt have enough time to get my camera, because when i arrived everyone was allready eating...but you know how it goes :wink:
Then after our friends left i started with the preparation of the Brisket...I followed the 'Bare Naked' recipe from my favorite BBQ book (Big Bob Gisbson's BBQ Book) and made the wet rub following the guidelines from the book...
This is the 15.8 lbs weighing piece of meat with the rub smeared all over...
Now i put the meat on the TDS at around 21:30h at a dome temperature of about 239°F...(no pic's because it was pitchdark outside and i was kinda tired from working all day...)
This morning i woke up at 02:00h to find my Q at much to low a temperature so it was time to replenish the brickets...Half hour after doing that the temperature came back up to an acceptable level...From then on i checked the met every hour or so...
I also made some pictures this morning...
The temp before i opened the meat chamber...
The meat...
And the temp after the door was closed again...
Someone from the Dutch forum (D3xtar) made an Excel template by witch we can enter our times and temperatures and then it produces a graph...Here is a export of the graph...It's in °C though...
As you can see the meat isn't done yet...so i'll complete this thread when it's done :wink:
Greetings Tom :-D
