I know
minimal checking
but I gotta poke every now and then to get a feel for the process
General BBQ Brisket TME
- Thread starter BrunoMcGyver
- Start date
minimal checking
but I gotta poke every now and then to get a feel for the process
Thats why we use wireless probes sir
See #2, bi-annual between 3-5 cured in shade > hickory or fym.
Trying it out now. Bought a coal starter and did the snake thing. Looks like it working well so far! Touch wood.
Went to Costco the other night and the smallest brisket they had was 8.5kg/19lbs which was about $100.
Given how ducking little I know about bbq’ibg I thought it was too much money for a piece of meat I might have to throw out.
So I went to another supermarket and bought this 1.8kg/4 pound bad boy to experiement with. Gonna check it in about 2 hours and take it from there. Wish me luck!!!
O
Went to Costco the other night and the smallest brisket they had was 8.5kg/19lbs which was about $100.
Given how ducking little I know about bbq’ibg I thought it was too much money for a piece of meat I might have to throw out.
So I went to another supermarket and bought this 1.8kg/4 pound bad boy to experiement with. Gonna check it in about 2 hours and take it from there. Wish me luck!!!
O
Lol! What a noob. Next he'll be saying to use hickory for salmon
Wheres the rest of the 20 lbs? That wouldn't even feed meTrying it out now. Bought a coal starter and did the snake thing. Looks like it working well so far! Touch wood.
Went to Costco the other night and the smallest brisket they had was 8.5kg/19lbs which was about $100.
Given how ducking little I know about bbq’ibg I thought it was too much money for a piece of meat I might have to throw out.
So I went to another supermarket and bought this 1.8kg/4 pound bad boy to experiement with. Gonna check it in about 2 hours and take it from there. Wish me luck!!!
O
Hahah I know mate but I wanna know I’m doing before I play in the big leagues nah mean?
Just went out and chucked some more on. So thanks man. Good that I did cos I realised I forgot to put the bottom vent on. Fuck I’m a dumbarse
It's a learning curve. Brisket isnt prime rib, can afford to make a mistake here and there.
It’s still going. I checked a few hours ago and I obvs fucked up somewhere because the start of the snake had burned but it didn’t spread so it basically stopped cooking.
Burnt a few more coals in the coal starter and chucked them in the kettle amongst the snake. Checked before and it’s cooking nicely.
Might go back in half an hour and see where we are at. Hopefully it’s done.
I might see if I can get a lid with a thermometer because I can see how important they are with this shit
Burnt a few more coals in the coal starter and chucked them in the kettle amongst the snake. Checked before and it’s cooking nicely.
Might go back in half an hour and see where we are at. Hopefully it’s done.
I might see if I can get a lid with a thermometer because I can see how important they are with this shit
About to eat it now. Looks alright but definitely a learning curve in how to keep the coals burning and shit
Digital wireless thermometers man, screw the lid thermometer.
So I've tried it out and...look it's not shit!
I need to put a bit less salt on next time because it was quite salty. I also need to work on how to make it the same all over - some bits were nice and succulent, some were dry, some parts of the bottom were like jerky.
I wonder if the fact the snake didn't burn after a bit and I didn't figure this out til a few hours in had something to do with the above. Again, it's definitely edible which - given it's my first go - is a big tick.
Again, I'm no bbq expert, but I'm gonna go "6/10, will cook again!"
I need to put a bit less salt on next time because it was quite salty. I also need to work on how to make it the same all over - some bits were nice and succulent, some were dry, some parts of the bottom were like jerky.
I wonder if the fact the snake didn't burn after a bit and I didn't figure this out til a few hours in had something to do with the above. Again, it's definitely edible which - given it's my first go - is a big tick.
Again, I'm no bbq expert, but I'm gonna go "6/10, will cook again!"
It only gets better from here man, you'll get it down. You may want to take notes while your do your first few cooks to see what does and doesn't work for you.
In milk though yeah?
Join that Australian Facebook group I tagged you with earlier.
With the snake, 2 rows side by side on the bottom and stack one on top in the centre. Have the falling forward in the direction of the burn. Start with about 15 beads in your chimney, vents open top and bottom.
After you’re happy with the bark, wrap in butchers paper. Use meat thermometer, it should probe like butter about 95f internal temperature.
After you hit that, wrap in a towel and place in an esky for about 2 hrs. Do not cut it before then!
Australian Low & Slow BBQ'ers
Weber Kettle Club Australia
With the snake, 2 rows side by side on the bottom and stack one on top in the centre. Have the falling forward in the direction of the burn. Start with about 15 beads in your chimney, vents open top and bottom.
After you’re happy with the bark, wrap in butchers paper. Use meat thermometer, it should probe like butter about 95f internal temperature.
After you hit that, wrap in a towel and place in an esky for about 2 hrs. Do not cut it before then!
Australian Low & Slow BBQ'ers
Weber Kettle Club Australia
Salt draws the moisture out of meat. Just an fyi for future