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Re: Brisket is in the WSM. Wish me luck! :)
Posted: 28 Jul 2015, 18:25
by essexsmoker
Kiska95 wrote:Yeah a reduction of 50% is normal from the original weight not the trimmed weight because of excessive Fat
50% fat is a bit much. I'd expect about 30% trim if it's a good marbled bit of meat. Depends on how much you like to cut off I guess.
Brisket is in the WSM. Wish me luck! :)
Posted: 29 Jul 2015, 19:31
by mart61
gavinbbq wrote:Good luck. I did a turner and George packer last weekend and it didn't come out how I wanted.
Where did you get the meat from and what temps are you running at?
I got the meat from Pettit my local butcher. I set the WSM up to run at 250f.
essexsmoker wrote:Can I ask where you got your probe clip from? Hope the cook goes well.
The probe clip came with my ET-733.
The cook turned out ok. It wasn't quite as tender as the brisket I had at a smoke house in Canada a few weeks back but, having said that, it cut and ate well and tasted great.
Re: Brisket is in the WSM. Wish me luck! :)
Posted: 31 Jul 2015, 18:57
by essexsmoker
I've got a 733 now and 2 clips. Thanks.
Canadian meat is probably much fattier and more marbled than ours if it's like USDA stuff.
Re: Brisket is in the WSM. Wish me luck! :)
Posted: 03 Aug 2015, 13:34
by Kiska95
Tom Hixon sells Australian Brisket
