Aussie BBQ Forum

Loin on Baby Back - baby back ribs traditionally don't have a lot of meat on the top of them so you can ask for loin on baby back ribs. spare/Louisiana style ribs - Louisiana style ribs are spare ribs with the tip cut off through the rib knuckle and "squared off" removing the membrane and...

Of the birds shit?

This list is by no means complete however over the next 2 weeks it will be completed with suppliers across Australia. if you are a meat supplier of any of the below brands please pm me to be added to the list. Should you have a brand not listed here please provide a sample to myself. Cape Grimm – Gr...

ok, here is my 2c Stick - cheap entry cost and quite versatile (lots of different sticks you can buy to weld different metals or even one type of metal to another) Mig Gasless - Cheap entry cost mig but higher running cost due to flux core required to make a mini atmosphere for welding. the Gasless ...

With the great feedback i have received from the last article on Australian Brisket i thought i would write another article. I am always put in the diplomatic position of having to tell someone that maybe their statement of "my butcher has the best meat" may not be true. Don't get me wrong...

Mickvr wrote:Love it Beaver, and a huge "THANKYOU" for the effort you've put into giving so much detail.

Much appreciated.

Cheers & Beers
Mickvr

cheers Mick!

Smokey wrote: I wish I'd have written it up for AQ as Id not change a word.

copy/paste it on there and just reference my name/forum if you like.
at the end of the day we need to help educate the public

Yep, A great surmise of what actually is the case in Australia. Years and years of forum members trial and error all composed into one how to. This should be a sticky its obviously lacking pictures and some advanced techniques but over time we can add to it or discuss other option. more of a good &...

INTRO Welcome to my guide to cooking Aussie Brisket. Many of us take recipes/guides from American sites on cooking the “perfect” beef brisket but the pitfall many of us (including myself) have identified is the fact that in the land of the brisket and BBQ not all are created equal. Australian Brisk...

i have dealt with full packers that are only 2.5kg. in this case it was a VERY small cape grim where the average size is 3.5kg and the biggest is like 8kg. as bentley asked, are we getting flats? well in the 600g situation i think a "portion" of brisket may have been cut off and sold and i...

to be truthful i havent been able to successfully cook a brisket under the 2.5kg mark to the point where im happy with the results (maybe my standards are too high) if you foil early you loose out on a nice bark/smoke flavour if you foil late you run the risk of drying it out. if you are in a high a...

bentley, the biggest problem we have here in AUS is the "tiny" briskets we have and they are primarily grass fed (no grain) its for this reason that many whom start tend to fail without knowing how to really baby these briskets. dont get me wrong, grassfed is a superior taste but size wise...

Look forward to seeing the restore
I did my yoder last week before I sold it.

ok so here goes, please not this is a guide based on my experience and others techniques may vary. Time, Temp, Feel There are three techniques required for cooking brisket Time - 3-3.5 hours per kg Temp - Cook to 195-203f Feel - once you hit 195 do a poke test with your probe or a skewer to check do...

Chamber Size 36172.80 - cubic in.
Firebox proposed size - 12057.60 - cubic in.
a 23x23x23 inch firebox should do the trick
a 40inch chimney at 4.5 diam should do the trick

here are the calcs ive done

Link to BBQ Pit Calculator