Morning guys a few pics from my cook yesterday. This was just a practise cook for brisket flat and if Im honest I wanted to see if I think I could hold my own in a comp this year. The brisket was 3kg American grain fed. I rubbed it with salt, pepper, paprika, ancho and red chilli powder, garlic and a touch of brown sugar. It smoked for 4 hours at 275 then I foiled it with a beef stock and some butter. It finished cooking in 7 hours then rested for 2. The results....the best tasty technically near perfect brisket yet. Moist, tender, packed with umami and beefy goodness, perfect smoke that sits in the background not over powering. Heres the pics :-)
Posted on: Sun, 11 Jan 2015 10:02:02 +0000
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