First brisket - issues?

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Unzippy
Posts: 45
Joined: Sun Jan 28, 2018 1:04 am
Location: Melbourne

First brisket - issues?

Post by Unzippy »

Collected a brisket from the butcher.

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Dry brined over night and then rubbed it.
Loaded the SnS with briquettes, couple of hickory chunks and hot water.
Dialled in 230f.
10pm put the brisket in.

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Checked at 6am.
9am reloaded with more fuel and water.
Hit 160f internal and wrapped in foil.
4.30pm hit 203f internal, took off and into the esky.
Rested for two hours then sliced and ate.

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Looked good and tasted good, just a lot drier than I was expecting. I should add that this was my first brisket.
Since moving to Aus from the UK I've noticed in general Aussies are very anti fat, sausages are too dry and so are the burgers. I'm happy enough making my own burgers but growing a cow will be tricky :lol:

Is it possible to have too lean a brisket? Too healthy a cow?


Going to make chili tomorrow so all is not lost 😀
Davo
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Re: First brisket - issues?

Post by Davo »

Just wondering if it would've benefitted by a longer rest period, perhaps up to 4 hours?

I always wrap in 2 layers of foil followed by 2-3 layers of newspaper which is a good insulator.....don't forget that bit of meat has been cooking for a long time. I usually allow 3-4 hour rest.

This is only my observation, others might have other theories.

Nice smoke right btw :D

Cheers

Davo
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Unzippy
Posts: 45
Joined: Sun Jan 28, 2018 1:04 am
Location: Melbourne

Re: First brisket - issues?

Post by Unzippy »

Thanks!
It was in the foil already and then I wrapped it in towels before the esky. Yes I could have gone longer, but to be honest, when I unwrapped it there wasn't puddles of juice in the foil - so it wouldn't have re-absorbed any.
cs_rlewis
Posts: 31
Joined: Sat Mar 03, 2018 2:30 pm

Re: First brisket - issues?

Post by cs_rlewis »

Nice colour on the brisket.
Yes it's hard to get a good brisket here. How many kg was yours?
Looking at the uncooked version in your photo it does look pretty lean, i try to find a brisket that has a lot of marbelling in the meat but that can be tricky to find!

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Jmclendon
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Joined: Sun Jul 29, 2018 12:13 pm

Re: First brisket - issues?

Post by Jmclendon »

That seems like a long time on the smoker for what looks to be mostly the flat of the brisket? Unless I'm just not looking at it right in the picture.

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Unzippy
Posts: 45
Joined: Sun Jan 28, 2018 1:04 am
Location: Melbourne

Re: First brisket - issues?

Post by Unzippy »

Thanks for the replies.
It was a 2.2kg lump of cow and yes, I now think I just had the flat - looked more like pastrami.
I'll try Melbourne COSTCO next.
Jmclendon
Posts: 9
Joined: Sun Jul 29, 2018 12:13 pm

Re: First brisket - issues?

Post by Jmclendon »

If it happens again, or if you just feel like a damn good sandwich, you can't go wrong by making a Reuben.
https://www.foodnetwork.com/recipes/zin ... pe-2040269
Unzippy
Posts: 45
Joined: Sun Jan 28, 2018 1:04 am
Location: Melbourne

Re: First brisket - issues?

Post by Unzippy »

Jmclendon wrote: Mon Aug 20, 2018 4:46 pm If it happens again, or if you just feel like a damn good sandwich, you can't go wrong by making a Reuben.
https://www.foodnetwork.com/recipes/zin ... pe-2040269
It got turned into lots of chilli, every cloud and all that :wink:

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