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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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06-11-2013, 08:20 PM | #1 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Brisket cherry being popped! (Pr0n)
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! 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! 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!
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06-11-2013, 08:21 PM | #2 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Good luck! Keep us posted.
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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06-11-2013, 08:31 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I am staying tuned to this channel.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-11-2013, 08:54 PM | #5 |
Full Fledged Farker
Join Date: 09-03-11
Location: Cedarburg, wi
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06-11-2013, 09:03 PM | #6 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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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.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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Thanks from:---> |
06-11-2013, 09:19 PM | #7 | |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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Quote:
Good luck Buccaneer, |
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Thanks from:---> |
06-11-2013, 09:19 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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
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Hold my dang beer... |
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06-11-2013, 09:22 PM | #9 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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I'm already drooling.
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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Thanks from:---> |
06-11-2013, 09:23 PM | #10 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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!
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Hold my dang beer... |
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06-11-2013, 09:25 PM | #11 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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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
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-11-2013, 09:32 PM | #12 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
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. 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.
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Hold my dang beer... |
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06-11-2013, 09:35 PM | #13 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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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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06-11-2013, 09:50 PM | #15 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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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....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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