Brisket request please - Page 6

SmokinAussie · 05-30-2013, 02:01 AM

Well, the main thing is that we know know how to butcher a brisket. Now all I need is a walk in fridge, a block and tackle, a big stainless steel table and some decent knives, and I'm in business!

Cheers!

Bill

oifmarine2003 · 05-30-2013, 08:07 AM

Quote:

Originally Posted by SmokinAussie

Well, the main thing is that we know know how to butcher a brisket. Now all I need is a walk in fridge, a block and tackle, a big stainless steel table and some decent knives, and I'm in business!

Cheers!

Bill

You can make your own walk in with one of these. They work really well!

http://www.storeitcold.com/index.html

JohnHB · 06-01-2013, 08:39 AM

I have another useful tool if you have and iPad or iPhone.
Buy LaFrieda Meat App - it cost $5.49 and amongst many other features it provides a detailed description of the brisket and shows how to extract it. Tell you how to cook it too.
John

Titch · 06-04-2013, 05:05 PM

Bill, when are you doing yours?

buccaneer · 06-04-2013, 08:17 PM

Quote:

Originally Posted by JohnHB

Maybe Bucc, Titch, Bill and others having a problem should fly to Sydney. Victor Churchill does run a variety of classes including beef butchery. I can arrange that one of their classes gives particular attention to removal and preparation of the brisket. You can take photos/ videos as you view then go home and show your butcher. Of course you will need a butcher that dresses whole carcasses! We could share a meal or two. Titch could have a Fosters, Bucc & I could enjoy a good red or two and Bill will need to tell what he likes!!!!
John

I'd be in on this, and I'd stay longer because I have a strong feeling I would get quite an education in Sydney with JHB as a guide!

My next trip over, if this doesn't happen, I'm looking you up brother!

buccaneer · 06-04-2013, 08:19 PM

Quote:

Originally Posted by JohnHB

You are in. Both Bucc & I like red but also drink the occasional single malt ( or three).
John

I've never stopped at three, that will be new!

Titch · 06-09-2013, 05:54 PM

Did the second one for a family lunch yesterday, used more smoke and didn't get any pictures.
The Family was most impressed.
again just Followed Bigabytes tutorial, used Mustard then basic meat seasoning.
I can understand the American Obsession with Brisket.

http://www.bbq-brethren.com/forum/sh...isket+tutorial

Most recommended

Titch · 06-13-2013, 02:03 AM

Great with Gravy in a Roll, very filling piece of meat, reheated in a Vac bag

SmokinAussie · 06-13-2013, 03:32 AM

Quote:

Originally Posted by AussieTitch

Bill, when are you doing yours?

Looking at what's been going on, I really need to do my first one this weekend. I had plans to inject and stuff... but after what you two have done, I believe I might just do it simple in the WSM like you fellas.

I'll be soooo p!ssed off if it turns out dry, since we've all got the same briskies... you blokes are a hard act to follow....

Hawg Father of Seoul · 06-13-2013, 05:35 AM

Quote:

Originally Posted by SmokinAussie

Looking at what's been going on, I really need to do my first one this weekend. I had plans to inject and stuff... but after what you two have done, I believe I might just do it simple in the WSM like you fellas.

I'll be soooo p!ssed off if it turns out dry, since we've all got the same briskies... you blokes are a hard act to follow....

Yeah they are a tough act to follow, but the WSM is basically fool proof for brisket. If you are feeling your oats... remove the waterpan and go UDS style on it.

05-30-2013, 02:01 AM	#76
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Well, the main thing is that we know know how to butcher a brisket. Now all I need is a walk in fridge, a block and tackle, a big stainless steel table and some decent knives, and I'm in business! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

06-01-2013, 08:39 AM	#78
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	I have another useful tool if you have and iPad or iPhone. Buy LaFrieda Meat App - it cost $5.49 and amongst many other features it provides a detailed description of the brisket and shows how to extract it. Tell you how to cook it too. John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

06-04-2013, 05:05 PM	#79
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Bill, when are you doing yours? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-09-2013, 05:54 PM	#82
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Did the second one for a family lunch yesterday, used more smoke and didn't get any pictures. The Family was most impressed. again just Followed Bigabytes tutorial, used Mustard then basic meat seasoning. I can understand the American Obsession with Brisket. http://www.bbq-brethren.com/forum/sh...isket+tutorial Most recommended __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-13-2013, 02:03 AM	#83
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Great with Gravy in a Roll, very filling piece of meat, reheated in a Vac bag __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: