Brisket cherry being popped! (Pr0n)

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buccaneer

somebody shut me the fark up.
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Well, it is 11 degrees Celsius outside, the sun is shining and we are expecting to hit 20C today.
I have fired up the BSKeg and added some cherry, seasoned my first ever brisket according to the masterful Bigabyte's fantastic tutorial, folded and tied and put it in the keg.
I'll post some pron as I take shots, and in the meantime if you experienced brisket eaters would like to share your favourite ways of serving and eating brisket, that would be a big help.
The only brisket I have eaten has been in Asian countries, and believe me when I tell you it was prepared in a whole other way!:rolleyes:

It is from a producer called Cape Grimm, the cattle live in pristine environments in Tasmania and it is a top echelon product so I am really hoping I do not screw this up!:fear:

So far, I have dusted it with garlic powder, fresh ground black pepper and Murray River salt flakes and that is all.
I'm avoiding herbs for the first brisket.
Wish me luck, brothers!
 
If you have done it right. Slicing it across the grain and enjoy the big beefy taste. I like to try it before adding any sauce. Sauteed onions and provolone on Texas toast is great.

Can't wait to see pictures.
 
Pyle's BBQ said:
If you have done it right. Slicing it across the grain and enjoy the big beefy taste. I like to try it before adding any sauce. Sauteed onions and provolone on Texas toast is great.

Can't wait to see pictures.
Click to expand...

That sounds like a nice idea I might need to borrow!

Good luck Buccaneer,
 
The brisket is from a grown cow, unlike this producers usual younger products.
It came trimmed already, which I have mixed feelings about to be honest.
The top

The bottom.

Seasoned lightly and folded and tied, using silicon bands

Onto the top rack of the BSKeg on a foil sheet and at a low220f
 
I think I'll make some lamb burgers and smoke some chicken carcasses for soup while I do the brisket.
TFO gets all weak and giddy over lamb burgers!:heh:
 
Looks like you are off to a great start. I am curious though, why is it folded in half? Never seen that before. Just for space considerations?

KC
 
code3rrt said:
Looks like you are off to a great start. I am curious though, why is it folded in half? Never seen that before. Just for space considerations?

KC
Click to expand...

Cooks instinct.
I had not consciously thought about that until you asked, but it is a thin layered structure with external fat coating one side.
Since the Kamado style keg will circulate convection heat, this will ensure it gets a protective coat that will baste as it renders, and prevent the inside exposed meat from faster rise in temperature.
Remember, I am flying in the dark with no instruments or known landing strip.:wacko:
Ive never seen or eaten this type of cut American BBQ style, I am only going for results I imagine from pictures I've seen here and descriptions from brethren.
If anyone has suggestions just fire away.:wink:
 
I'm starting to doubt my actions...does it need more seasoning?
That is awfully light...:noidea:
 
We tend to season them a bit heavier but no need to go crazy. Some of the best brisket I have ever had was just salt and pepper. Heavy on the salt....
 
Using just salt, pepper and garlic, it looks like you have enough on there. I don't use much seasoning on my brisket. I like the way it should complement the brisket and not overpower it.
 
Thanks Bryan,Marty and Titch!
I just slipped the lamb burgers on the grate underneath and decided not to change what I am doing.
The meat is now incredibly wobbly, it was on at 220f for over an hour and now closer to 300.
It's exciting doing this " live" don't know if the result will get praised or get hated for ruined a great Mercun tradition!:peep:
 
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