So ive been doing some searching for so local beef. I got onto a place called Whitegate Farm just north of kilmore. I order a basic trial pack and asked about a brisket, long story short he threw in a point end brisket for me.
Now this is what it looks like (no i havent trimmed it or anything, those knife marks are from the butcher) It has a weight of 1,195g so its not overly big.
What i would like to know is if i should roll it? Its very thin and not what i imagined it would look like!
No, Don't roll.
It will plump up. You can roll but you will loose surface area for the yummy bark / browning.
Also that thin point could be cut off towards the end of the cook and diced up into cubes and fried up with sweet BBQ sauce for taisty burnt ends
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would. http://www.aussiecue.com.au
Well here it is. Had a few issues, fire went out then I couldn't keep the under 130c never mind.
How was it you ask? Bad! I guess it wasn't that bad. Rub was way to hot. Too much chilli power, it wasn't too tough but it was a little dry. I'm pretty sure I know where I went wrong and will fix that next time around.
Thanks mate. It wasn't can't eat it bad so it's all good.
70c I wrapped in foil and brought it up to 90c ish. Wrapping it in foil was a bad idea I think. Rub/bark turned to mush. Tried to save it and I think that's what killed it.
Forgot to add: I towelled it and let it rest in the esky for an hour before eating.
