Brisket

[essexsmoker]

Hi All,

Did a John Dee brisket from Tom Hixson over the weekend. Anyone else had one of these?

I'm not that impressed to be honest. There was no fat cap and not a great deal of marbling. Point was OK but flat a bit dry. Tasty, but dry.

Smoked for 5hrs at 225 with a water pan , then foiled with broth for the rest of the journey. Pulled out to rest at 200f.

Bit disappointed for £41 worth of meat.

[Kickback]

Haven't had it yet but have the Australian brisket he does in the freezer. Will let you know how that goes when we get around to it. Pork butt they did was nice.


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[essexsmoker]

Thanks kick, be interesting to hear how yours goes.

Do you know which one you have?

I think Toby recommends the Wyngham Aussie.

[Kickback]

It was down as Australian beef brisket £41 code mbee-brsket auc if that means anything!


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[essexsmoker]

It should say on the packaging. Have you cooked it yet?

[Kickback]

Not yet but it will be going on the wsm this weekend. Will dig it out of the freezer and let you know then


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[essexsmoker]

Not yet but it will be going on the wsm this weekend. Will dig it out of the freezer and let you know then


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Be good to hear how it goes!

[Kickback]

It's defrosting now and is the John Dee one like you had. Hope it turns out ok!


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[essexsmoker]

Fingers crossed!

How was it?

[Kickback]

Good again took a bit longer than expect - about 22 hours. Good smoke ring at the top tender and not dry. Was my first time having brisket so not really anything to compare it too but I'd certainly do it again. Enjoyed the burnt ends from the point the most - fatty but very tasty.


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