Firstly, I have been so happy with my brethren trained brisket cooks, but being experimental by nature I am always doing something in different ways.
I had a Cape Grimm Natural grass fed brisket, raised in the most pristine conditions on the planet.
I made a paste of spicy brown mustard that Bill AussieSmoker sent over from Melbourne, along with some Hatch Chili powder that Boshizzle sent me from the States, with some Australian Mighty Mite. Think vegemite but better, yes..it is even better than Vegemite!
I know most won't believe that is possible, but it is true!:twitch:
I then ground up fresh peppercorns, garlic and sea salt and seasoned it
Set the BSK up with a big chunk of hickory and a small chunk of mesquite
The beginning
About 5 hours in it was probing with resistance but had come along. I took it out and put it in a foil tray and covered it, and added a honey based mop with red wine and butter simmered into it and put it back in the cooker.
That meant a had an open bottle of delicious Australian wine. Oh, what to do, what to do?
When it was done and probing like butah, I pored off the Brisket tea, that Befef Gold, and defatted it later.
Behold, a fabulous tender and moist beefy beefy brisket that is my best yet!
Thanks Brethren!
Might post some food shots later!
:yo:
I had a Cape Grimm Natural grass fed brisket, raised in the most pristine conditions on the planet.
I made a paste of spicy brown mustard that Bill AussieSmoker sent over from Melbourne, along with some Hatch Chili powder that Boshizzle sent me from the States, with some Australian Mighty Mite. Think vegemite but better, yes..it is even better than Vegemite!
I know most won't believe that is possible, but it is true!:twitch:
I then ground up fresh peppercorns, garlic and sea salt and seasoned it
Set the BSK up with a big chunk of hickory and a small chunk of mesquite
The beginning
About 5 hours in it was probing with resistance but had come along. I took it out and put it in a foil tray and covered it, and added a honey based mop with red wine and butter simmered into it and put it back in the cooker.
That meant a had an open bottle of delicious Australian wine. Oh, what to do, what to do?
When it was done and probing like butah, I pored off the Brisket tea, that Befef Gold, and defatted it later.
Behold, a fabulous tender and moist beefy beefy brisket that is my best yet!
Thanks Brethren!
Might post some food shots later!
:yo:
