Rolled or Unrolled Brisket

Grillnoob · Post by **Grillnoob** » Fri May 01, 2015 2:27 pm

Gday All
I have a 3.5kg rolled Avon Valley brisket to cook Sat night for Sunday arvo. Never done a brisket before so which is the best way to cook it?Rolled or unrolled?
I am thinking about unrolling it and rubbing in SPG powder then low and slowing at 110c until I reach an internal temp of 85-90c.
Or should I just leave it rolled and low and slow it until it reaches those internal temps?
Any tips/links appreciated

Muppet · Post by **Muppet** » Fri May 01, 2015 2:45 pm

I have done Rolled Briskets a couple of times with good results. The biggest question I had regarding unrolling was mine looked like flat and being thinish I was worried about it drying out. Someone with more experience should be able to answer that one.
I have never taken one to the full 'pulled' stage, Start probing at 180F and when the probe goes in without resistance i wrap and park for a couple of hours. This method is working well for me.

Grillnoob · Post by **Grillnoob** » Fri May 01, 2015 3:14 pm

Thanks Muppet.

urbangriller · Post by **urbangriller** » Fri May 01, 2015 3:33 pm

Unrolled, it'll be thin but should be OK at low and slow. I usually do a rolled brisket in a pan of beef stock to braise it, and I leave it rolled!

Grillnoob · Post by **Grillnoob** » Fri May 01, 2015 5:06 pm

Thanks UG

aussieant32 · Post by **aussieant32** » Fri May 01, 2015 6:27 pm

the brisket i did on the weekend was rolled. I unrolled, trimmed and it was beautiful

Grillnoob · Post by **Grillnoob** » Sun May 03, 2015 11:46 am

Well I unrolled it this morning.I was expecting 1 piece of meat and got 3.2 skinny fatty layers and one decent bit. Disappointed to say the least. rolled it back up after covering in spg and pined it with stainless skewers. Gonna give the beef joint that Bucc recommended a go this week. Sick of being let down by supermarket meat cuts and my lack of butchering knowledge. Anyway should have tasty beef for sandwiches this week

Gumb · Post by **Gumb** » Sun May 03, 2015 11:54 am

My first rule of good BBQ is to avoid supermarket meats. Find yourself a good butcher.

Grillnoob · Post by **Grillnoob** » Sun May 03, 2015 1:40 pm

+1 to that

Golly · Post by **Golly** » Mon May 04, 2015 7:34 pm

virtually given up finding a good brisket locally and have been doing pulled chuck with great success and more happy customers

2browndogs · Post by **2browndogs** » Mon May 04, 2015 7:37 pm

Grillnoob wrote:+1 to that

+10 to that. Tho my mum cooked a roast leg o lamb last week which was tender and yummo - i asked where did you get this ? Woolies.

Grillnoob · Post by **Grillnoob** » Mon May 04, 2015 8:48 pm

Gonna try some chuck and shin soon

Card Shark · Post by **Card Shark** » Mon May 04, 2015 9:15 pm

This is worth a look on how to trim a brisket.

Aussie BBQ Forum

Rolled or Unrolled Brisket

Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket

Re: Rolled or Unrolled Brisket