Howdy everyone from lockdown in Melbourne where my Joe has been getting a workout. It's been great trying stuff out for myself but looking forward to hearing and sharing with you all. Last weekend did my first overnight brisket. Didn't get enough on it in the early stages so the bark was not up to scratch. Crutched it mid-morning and rested it (and me) for a couple of hours in the afternoon. Shared it out with the neighbours. Juicy, tender and tasty so I was pretty happy. But plenty to improve on for the next one! Cheers everyone.
howdy from lockdown
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Welcome to the forum from Free QLD where nobody is welcome to cross the border.
Glad you had a hobby to get you through and you have had time to learn your Grill and cook a Brisket.
I still have not cooked a Brisket I do need to tick that off the list but it's become a thing that I have never tried for fear of failing and I don't Have enough people to feed unless I do it for my upcoming birthday.
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Ha ha Jimmy I hear you loud and clear about the border - keep it shut!
Thanks for the shout out. I've done a few briskets, but this was by far the biggest (5.8kg uncooked) and also turned out the best.
You can always divvy up the meat and freeze it in zip bags. Then reheat slowly in hot water in the bag... poor man's sous vide.
To be fair my goto for beef is normally short ribs not brisket - smash hit with the whole family and that counts pretty high.
Enjoy the freedom of QLD...
Cheers
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Welcome.
As long as the brisket was tender and juicy, I reckon you nailed it. Bark is over rated and not what I aim for (just my opinion) and hard to get if you are going to wrap in foil after the stall.
The main game is the meat.
And Jimmy, cook a brisket of around 2kg, slice the left overs and vac seal. They will keep for quite a while and according to my son who gets a few of mine, they taste better that way, particularly when reheated sous vide at 60c.
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Beef shorty perfection - love it.
I've got a Classic Joe I which I bought second hand (shop demo) at the start of the year. Prior to that was Weber kettle for a bit over 10 years. Cooked on 3 BBQ's (2 kettles and a Joe) for the school fete last year and was blown away but how amazing the Kamado was. Have not looked back since. Love it.
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Welcome seaelem There is a great bunch here on the forum who are always willing to share, so you've come to the right place.
I'm up to brisket number 7 so far after only getting my smoker at Christmas 2019. Your first effort sounds a better than mine, with a trifecta of juicy, tender and tasty! Bummer about the bark, but practice makes perfect (or at least better...), as they say. Flavor is most important and also I'm a fan of good bark. I'm finding myself doing beef ribs more often lately as it's smaller, easier, has similar - sometimes better - flavour and generates more bark for your effort due to the size.
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matty it is so easy to gravitate to ribs. In fact after one of my earlier briskets (smaller, not overnight cooks) some years ago I threw in the towel on them after my family groaned and implored me to stick to the ribs But the brisket's back baby!!!
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Welcome seaelem ... nice to see another Covidtorian amongst us.
You will enjoy it here.....and Jimmy70 ....my suggestion is try a full Oyster Blade rather than a Brisket if your not wanting any real left overs.........IMO this cut is like a Brisket, Cheeks & Ribs all in one...and makes great tacos & stews.
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Welcome Seaelem Good to seer you are getting a handle on your KJ!
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