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brisket

PostPosted: Tue Aug 30, 2016 6:52 pm
by homer
3.5 kg in weight
injected 400 ml brine with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 knorr beef stock cube, 2 tsp worcester sauce and 1 tsp marmite

coating frenches mustard "adhesive" with malden salt and corse black pepper

smoked with waterpan at 230f until internal 157f using mesquite, pulled off and wrapped in foil and put into fan oven until 197f, then left foil untouched and covered with bath towels to rest for 2 hours
open, carve, woof down
fall apart tender, gushing with juice and a nice smoke ring

Re: brisket

PostPosted: Tue Aug 30, 2016 7:13 pm
by homer
thought i could edit and add pics later..seems not so here we go..few pics of the old offset smoker with a 2.5 kg ham and a 6kg pork shoulder, chicken and 3 baby back ribs, then the weber smokey mountain with the brisket

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forgot to say fan oven was set at 210f

Re: brisket

PostPosted: Tue Aug 30, 2016 10:24 pm
by NCPaul
Beautiful work, the ribs and brisket look perfect. :D Thanks for the photos; Labor Day is coming up this weekend in the States.

Re: brisket

PostPosted: Fri Oct 21, 2016 1:11 pm
by kil2k
Great job! 8)

Re: brisket

PostPosted: Fri Oct 21, 2016 6:03 pm
by wheels
:drool: :drool: Superb.

Phil