MMMM.. BRISKET..
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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 05-23-2013, 02:14 AM   #16
JohnHB
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I have purchased point end brisket and whole brisket from Vic's Meat a wholesaler in Sydney. Their phone app notes:
Naval End Brisket
An inexpensive cut that is fatty and fibrous, but when carefully handled, can be trimmed to reveal a special piece of meat called the short plate. The short plate can be cured, braised or rolled as a traditional brisket dish, slow cooked in stock with herbs. This cut is often hand tied to hold its shape.
Point End Brisket
This is a section of the brisket that runs up to the front of the animal and is naturally larger but leaner than the navel end. More sought after than the navel end, the point end brisket is wonderful if rolled and tied, then slowly braised in stock to release flavour from the meat and break down the connective fibres giving a luscious texture.

John
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Old 05-23-2013, 02:32 AM   #17
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JohnHB
I am not fortunate enough to live close to an area where you can get gourmet cuts to order.
I am lucky if One in Ten even speak English.
Hence I come on here asking for help and pictures.
Thanks for your thoughts anyhow.
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Old 05-23-2013, 06:20 AM   #18
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Wahoo ,won the lotto.
Had an expert show me the Brisket and point out the pieces.
You guys rock sometimes.
Now tonight I picked up 27 kilo of Brisket.







One special one to play with.



After getting this lot I wonder if the previous pieces are worth using .
Thoughts
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Old 05-23-2013, 06:27 AM   #19
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Nice score! Congrats!
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Old 05-23-2013, 07:55 AM   #20
42BBQ
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Anyone notice what Madman's beef butcher chart said about Brisket? "Braise, cook in liquid"

While my packer sitting on my drum RIGHT NOW, may braise for a bit when I wrap it, I will maintain that it was "smoked" ;)
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Old 05-23-2013, 08:10 AM   #21
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Wow nice score
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Old 05-23-2013, 08:30 AM   #22
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Quote:
Originally Posted by AussieTitch View Post
Wahoo ,won the lotto.
Had an expert show me the Brisket and point out the pieces.
You guys rock sometimes.
Now tonight I picked up 27 kilo of Brisket.
Cape Grimm is the good stuff. Grass fed, hormone free and from the place with the purest air on earth. 27Kg is a few briskets, how many you cooking for and how much did they charge you per kg?

My local supplier in Sydney closed down a while back and I've not found a replacement to get Cape Grimm from yet.
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Old 05-23-2013, 04:07 PM   #23
Titch
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Quote:
Originally Posted by anakha View Post
Cape Grimm is the good stuff. Grass fed, hormone free and from the place with the purest air on earth. 27Kg is a few briskets, how many you cooking for and how much did they charge you per kg?

My local supplier in Sydney closed down a while back and I've not found a replacement to get Cape Grimm from yet.
About $11/$12 a kilo,
Best I can do for Sydney is link this.
http://www.capegrimbeef.com.au/wholesale.html
or get in touch with the Urban Griller
http://www.urbangriller.com/

Evidently they are getting more mainland suppliers.
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Old 05-23-2013, 04:23 PM   #24
deguerre
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Quote:
Originally Posted by AussieTitch View Post





.



After getting this lot I wonder if the previous pieces are worth using .
Thoughts
Scoooooooooooooore! Yes to the previous pieces. Smoke them for a chili. Brine them for a corned or for a pastrami.
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Old 05-23-2013, 04:25 PM   #25
Titch
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Quote:
Originally Posted by deguerre View Post
Scoooooooooooooore! Yes to the previous pieces. Smoke them for a chili. Brine them for a corned or for a pastrami.
Great minds think alike
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Old 05-23-2013, 04:26 PM   #26
SmokinAussie
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Bugger, none of the photo's are coming up for me....

I'll have to check back later.
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Old 05-23-2013, 04:27 PM   #27
deguerre
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Damn Messican computers!
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Old 05-23-2013, 04:29 PM   #28
Titch
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Quote:
Originally Posted by deguerre View Post
Damn Messican computers!
Probably Amazoned a Merican one
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Old 05-23-2013, 04:32 PM   #29
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Quote:
Originally Posted by AussieTitch View Post
JohnHB
I am not fortunate enough to live close to an area where you can get gourmet cuts to order.
I am lucky if One in Ten even speak English.
Hence I come on here asking for help and pictures.
Thanks for your thoughts anyhow.

What do they speak if they don't speak English?
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Old 05-23-2013, 04:46 PM   #30
Titch
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Quote:
Originally Posted by Higgledy View Post
What do they speak if they don't speak English?
Vietnamese, Iranian, Sudanese, Sri Lankan, Malaysian, Chinese, etc etc .
Great place for food, but you just go by lucky Dip
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