Brisket round 2!
Posted: 16 Jul 2013, 14:05
Having returned from a trip to makro with two blue bags of lump and a 3.5kg rolled brisket, it was time to have another go at creating some beefy goodness!
I actually cut about 1 kg off the thinnest end, and then rubbed the remaining 2.5kg with 1 tbsp each of salt and black pepper, and a tsp of mustard powder. Got the smoker up to temp using an instant light bag of charcoal as I'd left my chimney starter at a friends house (Doh!) I WOULD RECOMMEND IT as the was a LOT of think white smoke and some major flames going on! I am a pyromaniac at heart so a little bit of me enjoyed it, but still, not the best idea at 7:45 in the morning!
So here's how it cooked for me (and this is by no means a method/recipe or tried and tested process) just what I noted down...
Meat in at 8:35 @ 244f, the temp sttled down by 8:50 at a steady 220f. An hour later and it was at 230f (with one or two spikes to 260f
)
By 9:55 the internal temp was at 123f
Hit a major stall at 158f, was really interesting to see it happen actually (sounds weird I know)
and here's where I cheated a bit, after about 30 mins of no temp increase we foiled it with 4 tbsp IPA and 1/2 a stock cube (warmed up on the hob) and after 4 hours of cooking in the smoker I then put it into the oven for another 3.5 hours.
Hit 204f by 4pm (having cranked the oven temp up to 240f for the last 1.5 hours or so). Then rested for 3 hours and got this:
Some of it was falling apart as I was slicing! We decided collectively that it was good brisket, but it became great when you poured over the saved juices it was foiled in!
I actually cut about 1 kg off the thinnest end, and then rubbed the remaining 2.5kg with 1 tbsp each of salt and black pepper, and a tsp of mustard powder. Got the smoker up to temp using an instant light bag of charcoal as I'd left my chimney starter at a friends house (Doh!) I WOULD RECOMMEND IT as the was a LOT of think white smoke and some major flames going on! I am a pyromaniac at heart so a little bit of me enjoyed it, but still, not the best idea at 7:45 in the morning!
So here's how it cooked for me (and this is by no means a method/recipe or tried and tested process) just what I noted down...
Meat in at 8:35 @ 244f, the temp sttled down by 8:50 at a steady 220f. An hour later and it was at 230f (with one or two spikes to 260f
)By 9:55 the internal temp was at 123f
Hit a major stall at 158f, was really interesting to see it happen actually (sounds weird I know)
and here's where I cheated a bit, after about 30 mins of no temp increase we foiled it with 4 tbsp IPA and 1/2 a stock cube (warmed up on the hob) and after 4 hours of cooking in the smoker I then put it into the oven for another 3.5 hours.
Hit 204f by 4pm (having cranked the oven temp up to 240f for the last 1.5 hours or so). Then rested for 3 hours and got this:
Some of it was falling apart as I was slicing! We decided collectively that it was good brisket, but it became great when you poured over the saved juices it was foiled in!
