So after a long spell around these parts and having mastered the old pork ribs, I thought I'd try my hand at some brisket on the old weber. Had some success in my mother in laws pizza oven over xmas using some old Tallowwood with a pretty pathetic looking hunk of brisket with 0 fat.
I've been frequenting Vics Meats at the fish markets almost every week to get my fix of Brisket as I work near by. Some of you may know they have a massive Yoder and some pretty handy peeps pumping out some good old fashioned American BBQ next door. Yesterday I dropped by and picked up about 2/3 of a Rangers Valley Angus packer. I also decided to take a visit next door as the boys were packing up to go home and they gave me a little Iron Bark for smoking!! Top notch - doing it Aussie Style.
Would've loved more of a fat cap, but best I've found in Sydney so far so was pretty happy.
Got my rub on Texas style with some S&P then let her dome to room temp.
Got her on around 8:30 am, plugged in my temporary temperature probs (thanks to Tony at BBQs Plus) and away we went.
About 9 hours in I knew we weren't going to be eating anytime soon as I was just coming out of the stall so I decided to wrap her up to get her going. Poured in a little beef stock with hot water and she was at 203 f pretty soon.
Let her rest for halfa...... And can I say, thanks to you guys on here and all your great info.... I freaking nailed it!!!
Juicy, tender, smokey and delicious.
