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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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05-26-2013, 06:42 AM | #47 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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That looks pretty damn good Titch.. I can't wait to do mine! However, I decided to wait till the ones you got for me were a little older. I went to my meatatarium today (Tasman in Huntingdale) and and bought lots of bones and meat trimmings to make my own stock for injecting into the brisket. Also, I gotta go and get me some more lump charcoal from Bakaloumas. Honestly.. BOULDER sized charcoal chunks.. I gotta get you some.
Anyway, the beef stock is simmering, the brisket is aging and I'm quite determined that I'm not gonna fark this up even though it's my first time! Thanks and Regards Sir and Lady Titch! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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05-26-2013, 07:13 AM | #48 |
Knows what a fatty is.
Join Date: 11-17-12
Location: Tweed Northern Rivers Australia
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Bill, Your in expert hands. Relax and enjoy the ride.
Ill have you sorted,,, What cha gonna cook it on? |
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05-26-2013, 03:32 PM | #49 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
Sounds like a big plan, good luck
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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. |
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05-26-2013, 03:40 PM | #50 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-26-2013, 04:34 PM | #51 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
The cook came out great
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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. |
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05-26-2013, 06:57 PM | #52 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Boys?!!!
Just found this thread....Titch that is superb stuff, damn my mouth is watering! Jealous as f....sigh... So, what is the conclusive answer, is Aussie brisket the same cut as US brisket or not? If not, what is it in Aussie butcherish? That's going to be xey corned beef Titch, so please follow up with a thread on your opinion of the value and quality difference. I see this thread going a long long way, can't wait for Bills efforts.Even more so, can't wait till someone gets ME some brisket!
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Hold my dang beer... |
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05-26-2013, 08:44 PM | #53 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
For my first one, I'm going with my 22.5 WSM. I can manage the temp on that a lot easier than the offset. I will be going low and slow, even though I've had a good look at Myron Mixons thoughts on the subject. I figure the first one has gotta be done this way. I'll inject with beef stock and a few other thngs. I'll rub with Bovine Bold that I got from ChicagoKP. Cheers! Bill
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A butterflies wings. About to bring down everything... |
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05-26-2013, 08:49 PM | #54 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I think JohnHB had the definitive answer, it is the same, unless your butcher doesn't know that.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-26-2013, 08:51 PM | #55 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Hey Bill, just out of curiosity, why does it have to be low and slow? For tradition? Because the tradition (if you will) of brisket is not so low and slow, they tend to run the pits up into the low 300's in Texas. Personally, I really like 275F as my low-n-slow temperature and 325F as my hot-n-fast temperature.
I never had success at temperatures in the 225F range, never.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from: ---> |
05-26-2013, 09:02 PM | #56 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
I believe the flat is served up here trimmed tight.
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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. |
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05-26-2013, 09:06 PM | #57 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Titch, most grocery stores here also serve up a trimmed and fat free flat. You almost never see the point in a regular grocery. Most of us find packers because we are out looking for them.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
05-27-2013, 05:57 AM | #58 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
Bill
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A butterflies wings. About to bring down everything... |
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05-27-2013, 04:52 PM | #59 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Don't you Victorians try the web. As an example:
On-line butcher http://www.oakdalemeat.com.au/index.php Beef Primal Cuts - Medial View BRISKET Brisket is prepared from a 13 rib Forequarter by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed. BRISKET POINT END Brisket Pieces are prepared from a Brisket Point End and/or Navel End after removal of the Deckle (M. serratus ventralis). Brisket Pieces can comprise any or all of the muscles that comprise the Brisket. The required pieces/portions are trimmed as specified between the buyer and seller. BRISKET POINT END (DECKLE OFF) Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles is completely removed. BRISKET NAVEL END Brisket Navel End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specified rib. John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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Thanks from:---> |
05-27-2013, 06:02 PM | #60 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Hi John,
Yes, I have seen this and have been there. Trust me though, if you walk into that place and want to talk to someone that will actually sell you one, or knows what you mean, it will surprise me greatly. That's the issue here. You get places like this with such information and when you get into the store you just get blank faces. Even though you say its on their very own web site, one answer I got was..."Oh, we don't have anything to do with that!" Very frustrating. Cheers! Bill
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A butterflies wings. About to bring down everything... |
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