SmokinAussie
somebody shut me the fark up.
- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
G'Day Bruces,
I had a great day yesterday (My Saturday) BBQing my first really large cut of meat. As you might all know by now, a Brisket is something that I have not been able to get a butcher to produce for me here in Australia, but they do produce a full Chuck. This one came in at 11 pounds. I seasoned it in Zachs BBQ Brisket rub, which I was able to get in my USA Foods store here... and left it in the fridge overnight...
The next morning, I'm ready to start the Q. You can se it's pretty big Chuck...
The BEER was not for me though. You a see here I've poured it into the roasting pan that has been placed under the grate to catch all the meat juices... thus... I will have Gravy as well! YUM.
And We're Off!
About an hour or so in... Cooking steady at 235-240
And a close-up
About 4 hours in... you'll note the hickory chips sitting there at the side soaked in red wine. Every now and then, I'd sprinkle the chips onto the coals (I'm using Lump) and the aroma was just fantastic...
And here, about 8 hours in, I think we're done. Internal temp is about 170.
Took it inside and a quick pic before covering and resting for a while...
Made my own gravy from the pan juices.... The gravy was awesome...
Another closup..... LOVE the colour!
And now, a SLICE!!!!
And Another....
And the plate.....
Anyway, there is heaps left. The taste was fantastic too. IT was very tender, even after a 8+ hour cook. I think I'm going to make some into a CHile Con Carne, and the rest is for slicing up for dinners and also beef sammiches for the kids school lunches.
Comments appreciated... it is a CHuck, that I treated like a brisket. I'd like to know if there is any better way to do this.
Cheers!
Bill
I had a great day yesterday (My Saturday) BBQing my first really large cut of meat. As you might all know by now, a Brisket is something that I have not been able to get a butcher to produce for me here in Australia, but they do produce a full Chuck. This one came in at 11 pounds. I seasoned it in Zachs BBQ Brisket rub, which I was able to get in my USA Foods store here... and left it in the fridge overnight...
The next morning, I'm ready to start the Q. You can se it's pretty big Chuck...
The BEER was not for me though. You a see here I've poured it into the roasting pan that has been placed under the grate to catch all the meat juices... thus... I will have Gravy as well! YUM.
And We're Off!
About an hour or so in... Cooking steady at 235-240
And a close-up
About 4 hours in... you'll note the hickory chips sitting there at the side soaked in red wine. Every now and then, I'd sprinkle the chips onto the coals (I'm using Lump) and the aroma was just fantastic...
And here, about 8 hours in, I think we're done. Internal temp is about 170.
Took it inside and a quick pic before covering and resting for a while...
Made my own gravy from the pan juices.... The gravy was awesome...
Another closup..... LOVE the colour!
And now, a SLICE!!!!
And Another....
And the plate.....
Anyway, there is heaps left. The taste was fantastic too. IT was very tender, even after a 8+ hour cook. I think I'm going to make some into a CHile Con Carne, and the rest is for slicing up for dinners and also beef sammiches for the kids school lunches.
Comments appreciated... it is a CHuck, that I treated like a brisket. I'd like to know if there is any better way to do this.
Cheers!
Bill
I suppose if you want tips or sugestions, you could cook it higher next time and try pulled chuck, see what you like best!:thumb:
