Titch
somebody shut me the fark up.
- Joined
- Nov 17, 2012
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- Location
- South East Victoria Australia
Awesome, this will be of great help. save hours of searching.
:thumb:
So its safer to boil them then ?:mrgreen:
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
Patience and heat control Bill, they are your friend with brisket, get to temperature, hold it steady and cook until it probes tenderThat 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
Patience and heat control Bill, they are your friend with brisket, get to temperature, hold it steady and cook until it probes tender
Bill, Your in expert hands. Relax and enjoy the ride.
Ill have you sorted,,, What cha gonna cook it on?
I have never seen it cut the way I got it down here before.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.