(I love my butcher)Slab o meat
Trimmed (will trim more on the next one) and with a simple rub of salt and pepper, two parts pepper to one part salt
Smoked it for a few hours till it got to about 70c the foiled wrapped and back on until 84c, I might leave it longer next time, the probe didn't go in as easily as suggested in other posts but I didn't really have to push it in either, I'm sure this will come with experience. I still need to experiment but it wasn't dry, and we cut it in strips a couple mm thick across the grain and it was GUD. We put all the juice from the foil in a container for use later.
Sandwich it up beyotch. Nice sub roll, a spread of blue cheese cream, sliced brisket, salsa then lettuce, and in the tub to the side is some of the sauce we got from the brisket and dipped the sandwich into it.. H.E.A.V.E.N.
OI FLIPPIN' LOVES IT
did you cook the mac and cheese and beans in the smoker too?
, but it's a tiny kitchen and tiny weeney little electric hob which presented me with problems as I can only just squeeze two normal sized pots or pans on at once. The bonfire beans are done in one pot so that was alright but the mac n cheese I need one pot for the sauce and one for the pasta and normal sized pots are not big enough for a big batch, I started off with 1.5kg of raw pasta so that had to go on the BBQ to cook while I used the hob for the sauce
I'm saving that cook for a special occasion, and not just "It's a nice day so beer and BBQ"
I thought the butcher I went to was cheap! (Everything apart from the brisket, that is)