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 12-11-2018, 05:24 AM   #1
SmokinAussie
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Default Brisket for Xmas Breakup in Progress

G'Day Bruces !

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! 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!

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!
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Old 12-11-2018, 06:10 AM   #2
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Nice Brisket there, Looks like a great meal for the crowd......


I also like to keep the point for myself and not share it with the guests.
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Old 12-11-2018, 10:12 AM   #3
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Looks great. I'd add a bit of liquid into the hotel pan and cover with foil for reheating. Not on a full on bath by any means, but just some to get some humidity in the mix.
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Old 12-11-2018, 10:55 AM   #4
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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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Old 12-11-2018, 10:59 AM   #5
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Quote:
Originally Posted by Deebo View Post
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!
Thought the same.
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Old 12-11-2018, 12:30 PM   #6
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Old 12-11-2018, 12:55 PM   #7
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Quote:
Originally Posted by Deebo View Post
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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Thought the same.





#metoo!
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Old 12-11-2018, 03:44 PM   #8
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Quote:
Originally Posted by Deebo View Post
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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Originally Posted by jimstocks53 View Post
Thought the same.
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! I might be well served to bring that point home and share it with her. Thanks fellas. Another marriage saved!
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Old 12-11-2018, 03:47 PM   #9
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187 is severely under cooked and the photo shows it. Thats barely out of the stall.
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Old 12-11-2018, 03:55 PM   #10
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187 is severely under cooked and the photo shows it. Thats barely out of the stall.
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"?
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Old 12-11-2018, 05:04 PM   #11
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Originally Posted by SmokinAussie View Post
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"?

Possible I guess. I would experiment with my hands instead of a probe.
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Old 12-11-2018, 05:41 PM   #12
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Quote:
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Am I the only one that saw the subject and thought he was making a brisket for breaking up with a GF??
Nope.
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Old 12-11-2018, 06:27 PM   #13
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Old 12-11-2018, 07:18 PM   #14
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Quote:
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187 is severely under cooked and the photo shows it. Thats barely out of the stall.
Did you read his post that he refrigerated before slicing to contain juices?
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Old 12-11-2018, 07:54 PM   #15
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