5.5kg brisket
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Curlie028
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Re: 5.5kg brisket
Lookin' good, lookin' good.
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crphillips
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Re: 5.5kg brisket
Well i've got to say the brisket was an amazing success! It was lovely and soft and juicy! I smoked it overnight for approx 10 hours. I then increased the setting on the Treager to medium and did for a further 4 hours. I then wrapped in foil and did for a further 3 hours until it hit approx 90 deg C internally.
I'd told everyone to get around for about 17:00 as i estimated it to be ready about then. The brisket hit 90 deg C at around 16:00. Pulled it off and wrapped in a towel and left for an hour. Tea was ready bang on 17:00! I had two people there who don't eat red meat and they're now converts to red meat saying it was gorgeous!
The same person that didn't eat red meat also didn't like coffee but i managed to convert them to coffee after i made them one of mine on my fully manual commercial espresso machine with fresh home roasted coffee beans ground to order!
I can't believe that a cut of meat so tough can be so juicy and tender....amazing....no chewy bits just lovely soft meat and fat! It was accompanied by jacket potato, coleslaw, salad and garlic bread with home made BBQ sauce.
The only bad bit is that i intended to have the leftovers the day after as there was approx 2kg of brisket left.......came in from the pub and it had gone....the dog had eaten the lot! Bugger!
Here's some pics:
Can't wait to cook one again! Thanks for all of the tips. Much appreciated!
I'd told everyone to get around for about 17:00 as i estimated it to be ready about then. The brisket hit 90 deg C at around 16:00. Pulled it off and wrapped in a towel and left for an hour. Tea was ready bang on 17:00! I had two people there who don't eat red meat and they're now converts to red meat saying it was gorgeous!
The same person that didn't eat red meat also didn't like coffee but i managed to convert them to coffee after i made them one of mine on my fully manual commercial espresso machine with fresh home roasted coffee beans ground to order!
I can't believe that a cut of meat so tough can be so juicy and tender....amazing....no chewy bits just lovely soft meat and fat! It was accompanied by jacket potato, coleslaw, salad and garlic bread with home made BBQ sauce.
The only bad bit is that i intended to have the leftovers the day after as there was approx 2kg of brisket left.......came in from the pub and it had gone....the dog had eaten the lot! Bugger!
Here's some pics:
Can't wait to cook one again! Thanks for all of the tips. Much appreciated!
Re: 5.5kg brisket
That looks good...well done. And you have a very lucky dog! 
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Curlie028
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Re: 5.5kg brisket
Wonder what the dog would taste li..................................... No, that is so wrong .......... but still red meat
Brisket looks fantastic and sounds sensational.
My first wasn't great which has made me shy away from them a little.
But I now know what I'll be trying again this weekend.
Mind you, with all that red meat, I'm glad I'm not cleaning the dog's cage out this morning.
But who can knock an opportunist.
Inspirational! Thanks!
Brisket looks fantastic and sounds sensational.
My first wasn't great which has made me shy away from them a little.
But I now know what I'll be trying again this weekend.
Mind you, with all that red meat, I'm glad I'm not cleaning the dog's cage out this morning.
But who can knock an opportunist.
Inspirational! Thanks!
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chokethechicken
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Re: 5.5kg brisket
Looks really gooooood and incredibly tasty. I can only hope that my first brisket comes out looking like that.
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crphillips
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Re: 5.5kg brisket
I'm no expert but I reckon the bigger the piece of meat the easier it is as the window between where it's cooked and when it starts to dry out is larger than a small piece of meat.
You'll have a lot smaller window with smaller pieces. To be honest I don't see how you can go wrong with a temp probe......it really does push into the meat like room temperature butter when it's cooked properly.
It's the first time I've had guests over for my BBQ since getting the Treager and I've got to say that I love it. The food is far superior, cheaper, easier to cook. You cook your meat and let it rest and whilst it's resting you can have a beer with your guests unlike when your cooking burgers, steaks and sausages your a slave to the BBQ whilst everyone is enjoying themselves having a drink. It's a lot more effortless and enjoyable way of cooking outdoors. I can't understand why this method of grilling isn't done more in the UK. Is it simply down to people having not experienced it and poor publicity of the machines of which it is cooked on?
You'll have a lot smaller window with smaller pieces. To be honest I don't see how you can go wrong with a temp probe......it really does push into the meat like room temperature butter when it's cooked properly.
It's the first time I've had guests over for my BBQ since getting the Treager and I've got to say that I love it. The food is far superior, cheaper, easier to cook. You cook your meat and let it rest and whilst it's resting you can have a beer with your guests unlike when your cooking burgers, steaks and sausages your a slave to the BBQ whilst everyone is enjoying themselves having a drink. It's a lot more effortless and enjoyable way of cooking outdoors. I can't understand why this method of grilling isn't done more in the UK. Is it simply down to people having not experienced it and poor publicity of the machines of which it is cooked on?