Impromptu Brisket

[Narmnaleg]

Great work Ant! Yum!!!

[Gumb]

I didn't realise you were going to go the Texas Crutch method, which speeds things up a lot. Pics look great. Nice job.

[aussieant32]

thanks mate. I have had great results with pork shoulder (pulled pork), chicken wings, beef ribs, pork ribs, roast chicken, pizza etc etc but never been happy with my briskets (3 done). This is as close to happy as I have been.

I wasn't going to, but it was getting a bit too much colour

[Gumb]

When I went to a BBQ day with GrillPro a couple of years or so ago, he had the USA BBQ champion and guru, Andy G, there and he said he foil wraps them all at about 150f as standard practice. Both brisket and pulled pork. It's certainly quicker.

[aussieant32]

Yer, was going to wrap around 160ish anyway but thought I would see how it went without it, as it was cooking rather fast. But yer by about 170 I didn't want it any darker

[Steaksy]

Good work mate I do love a good impromptu bbq and that brisket looks great and nice smoke ring too. The last brisket I took to 203f ended up being over cooked but that could of been because of the quality of the cut too.

Steaksy

[Gumb]

Don't worry, I'm yet to do one I'm happy with. Not that I've tried many, my good butcher won't sell fore quarter meats. Probably because most people have no idea how to cook them.

[Bentley]

Good looking slice of Brisket!

[aussieant32]

thank you mate