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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-23-2013, 05:16 PM   #31
SmokinAussie
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Righto, photo's coming up now.

Titch, those Cape Grim ones are the real deal. How many have you got and how many can I get, OR just gimme the address and I'll tell them you sent me to raid the coolers.

John HB, I'm thinking we get something different down here in Melbourne. I'm glad to hear that you've had no problems, but when pressed, butchers are very cagy about providing us this cut. I've spoken to many butchers who simply don't want to cut a full packer brisket.

What you see here is like the picture below:


This cut of meat comes from further down the animal. It's more like the belly plate and this is specifically used in chinese style soups and stews with Chu Hou sauce.

This is why myself and Titch are looking around for the full packer.

Cheers!

Bill
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Unread 05-23-2013, 06:55 PM   #32
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Wow that is a lot of brisket. Enjoy those. My wife and kids are always bugging for brisket and my son loves burnt ends.
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Unread 05-23-2013, 10:25 PM   #33
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Glad to see that you finally get a whole brisket even though it appears to be cut in half. If that is grass fed you will have to be really careful with it (as I am sure you know). Very lean and easy to dry out.
Have fun!
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Unread 05-23-2013, 10:31 PM   #34
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My tummy is grumbling just looking at that beef (and I just finished eating). Enjoy and let us know how it turned out!
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Unread 05-23-2013, 10:31 PM   #35
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Quote:
Originally Posted by martyleach View Post
Glad to see that you finally get a whole brisket even though it appears to be cut in half. If that is grass fed you will have to be really careful with it (as I am sure you know). Very lean and easy to dry out.
Have fun!
Thanks Marty, the lean pieces are about to be corned ,thanks to the Guerr.
The Cry vac stuff is well marbled
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Unread 05-23-2013, 10:41 PM   #36
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Be careful. You have to ruin about 10 briskets...either by cutting them incorrectly, drying them out, undercooking, or any combination thereof to be considered a real brisket cook.
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Unread 05-23-2013, 10:44 PM   #37
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Quote:
Originally Posted by Outnumbered View Post
Be careful. You have to ruin about 10 briskets...either by cutting them incorrectly, drying them out, undercooking, or any combination thereof to be considered a real brisket cook.

So its safer to boil them then ?
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Unread 05-23-2013, 10:45 PM   #38
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Most definitely. And you can make soup after.
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Unread 05-23-2013, 10:58 PM   #39
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Where will I find a thread on cooking Brisket?
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Unread 05-23-2013, 11:06 PM   #40
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search for Bigabyte brisket tutorial

Start Here

End here
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Unread 05-23-2013, 11:18 PM   #41
AussieTitch
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Quote:
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search for Bigabyte brisket tutorial

Start Here

End here

Awesome, this will be of great help. save hours of searching.
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Unread 05-24-2013, 04:03 AM   #42
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That was exactly where I was gonna go too...

Still, I might boil my brisket for extra tenderness first.

I don't wanna have to bury them all around the yard like Shane had too...
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Unread 05-24-2013, 07:45 AM   #43
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Quote:
Originally Posted by AussieTitch View Post
So its safer to boil them then ?
Only if you're Irish.
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Unread 05-25-2013, 05:35 PM   #44
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11 hours in and smells awesome
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Unread 05-26-2013, 04:14 AM   #45
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Here is my story,
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.





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.

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Last edited by AussieTitch; 05-26-2013 at 04:36 AM..
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