Brisket request please

Here is my story, :blah:
this was a wonderful adventure and tonight I got an enormous compliment from my wife, (Vonnie )Who I should add. can cook the pants off most people I know.
We opened one of the briskets and I was so excited, I actually called out to Vonnie, come feel my meat, its so soft and limp.:boink:





She agreed, and helped me rub it. Then we wrapped it in Cling wrap.






so I had a few beers,



Set up the kettle for a snake cook



Summary.
Cooked for 13 hours at around 270f up and down until I probed it and it was tender, then double wrapped with all the pan juices, back on the heat for another two hours.
Esky for 4 hours with a hot water bottle added.
Made an onion gravy with the stuck jam on the bottom and pigged out.
Interesting that both cuts have a different Texture, I preferred the finer Flat and Vonnie liked the rougher point.
Great feed and more to come.

Pictures talk.




























Must thank you all for your advice and help and I used this great tutorial that Bigabyte posted, a great asset to this forum.

Then I had more beer.

 
Last edited:
That looks pretty damn good Titch.. I can't wait to do mine! However, I decided to wait till the ones you got for me were a little older. I went to my meatatarium today (Tasman in Huntingdale) and and bought lots of bones and meat trimmings to make my own stock for injecting into the brisket. Also, I gotta go and get me some more lump charcoal from Bakaloumas. Honestly.. BOULDER sized charcoal chunks.. I gotta get you some.

Anyway, the beef stock is simmering, the brisket is aging and I'm quite determined that I'm not gonna fark this up even though it's my first time!

Thanks and Regards Sir and Lady Titch!

Cheers!

Bill
 
SmokinAussie said:
That looks pretty damn good Titch.. I can't wait to do mine! However, I decided to wait till the ones you got for me were a little older. I went to my meatatarium today (Tasman in Huntingdale) and and bought lots of bones and meat trimmings to make my own stock for injecting into the brisket. Also, I gotta go and get me some more lump charcoal from Bakaloumas. Honestly.. BOULDER sized charcoal chunks.. I gotta get you some.

Anyway, the beef stock is simmering, the brisket is aging and I'm quite determined that I'm not gonna fark this up even though it's my first time!

Thanks and Regards Sir and Lady Titch!

Cheers!

Bill
Click to expand...


Sounds like a big plan, good luck
 
SmokinAussie said:
That looks pretty damn good Titch.. I can't wait to do mine! However, I decided to wait till the ones you got for me were a little older. I went to my meatatarium today (Tasman in Huntingdale) and and bought lots of bones and meat trimmings to make my own stock for injecting into the brisket. Also, I gotta go and get me some more lump charcoal from Bakaloumas. Honestly.. BOULDER sized charcoal chunks.. I gotta get you some.

Anyway, the beef stock is simmering, the brisket is aging and I'm quite determined that I'm not gonna fark this up even though it's my first time!

Thanks and Regards Sir and Lady Titch!

Cheers!

Bill
Click to expand...
Patience and heat control Bill, they are your friend with brisket, get to temperature, hold it steady and cook until it probes tender
 
Boys?!!!:clap: :hail:

Just found this thread....Titch that is superb stuff, damn my mouth is watering!
Jealous as f....sigh...
So, what is the conclusive answer, is Aussie brisket the same cut as US brisket or not?
If not, what is it in Aussie butcherish?

That's going to be xey corned beef Titch, so please follow up with a thread on your opinion of the value and quality difference.
I see this thread going a long long way, can't wait for Bills efforts.Even more so, can't wait till someone gets ME some brisket!
 
Smokey Mick said:
Bill, Your in expert hands. Relax and enjoy the ride.
Ill have you sorted,,, What cha gonna cook it on?
Click to expand...


For my first one, I'm going with my 22.5 WSM. I can manage the temp on that a lot easier than the offset. I will be going low and slow, even though I've had a good look at Myron Mixons thoughts on the subject. I figure the first one has gotta be done this way. I'll inject with beef stock and a few other thngs. I'll rub with Bovine Bold that I got from ChicagoKP.

Cheers!

Bill
 
I think JohnHB had the definitive answer, it is the same, unless your butcher doesn't know that.
 
Hey Bill, just out of curiosity, why does it have to be low and slow? For tradition? Because the tradition (if you will) of brisket is not so low and slow, they tend to run the pits up into the low 300's in Texas. Personally, I really like 275F as my low-n-slow temperature and 325F as my hot-n-fast temperature.

I never had success at temperatures in the 225F range, never.
 
Titch, most grocery stores here also serve up a trimmed and fat free flat. You almost never see the point in a regular grocery. Most of us find packers because we are out looking for them.
 
landarc said:
Hey Bill, just out of curiosity, why does it have to be low and slow? For tradition? Because the tradition (if you will) of brisket is not so low and slow, they tend to run the pits up into the low 300's in Texas. Personally, I really like 275F as my low-n-slow temperature and 325F as my hot-n-fast temperature.

I never had success at temperatures in the 225F range, never.
Click to expand...

Hi Bob. Looks like I might have to do a little more research then. If you've NEVER had success at 225, then I'm sure not going to. This brisket is well marbelled, as you can see from Titchs pics, but still is grass fed. I am worried about dryness. I will take your advice and check this out further.

Bill
 
Don't you Victorians try the web. As an example:

On-line butcher

http://www.oakdalemeat.com.au/index.php
Beef Primal Cuts - Medial View

BRISKET

Brisket is prepared from a 13 rib Forequarter by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib. All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

BRISKET POINT END

Brisket Pieces are prepared from a Brisket Point End and/or Navel End after removal of the Deckle (M. serratus ventralis). Brisket Pieces can comprise any or all of the muscles that comprise the Brisket.

The required pieces/portions are trimmed as specified between the buyer and seller.

BRISKET POINT END (DECKLE OFF)

Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles is completely removed.

BRISKET NAVEL END

Brisket Navel End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specified rib.

John
 
Hi John,

Yes, I have seen this and have been there. Trust me though, if you walk into that place and want to talk to someone that will actually sell you one, or knows what you mean, it will surprise me greatly. That's the issue here. You get places like this with such information and when you get into the store you just get blank faces. Even though you say its on their very own web site, one answer I got was..."Oh, we don't have anything to do with that!"

Very frustrating.

Cheers!

Bill
 
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