Brahman Hump

  • Saw that one of the local butchers was advertising brahman hump, so had to give it a go! The amount of fat in this thing is probably pushing a 60:40 ratio.


    The centre looks a bit grey in the pic, but it was still 'blooming' after coming out of the cryovac, it all went evenly red not long after.

    Started at about 3.5kgs, probably removed 7-800g in trim.


    Coated with Perth Bbq school Ruckus rub, and into the UDS with a mixture of heat beads, heat beads lump and banksia cones.

    Set the inkbird fan controller at 240F , and cooked in a similar fashion to brisket.

    With the fan controller working incredibly well, I decided to drop temp to 230F to try and prolong the cook. With the amount of fat to render, i figure the longer the better. Took about 8 hours to get to 196F, at which point I did away with the probes and went by feel, til it probed like butter

    Served up on tacos with some easy slaw. Great feed!

  • Excellent write up and what a great looking chunk of beef that is !


    How long did it take for the whole cook and did you rest it. I assume no foil ?

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  • Looks great. I've tried it once but never cooked it, it's on my list.


    Which butcher?



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  • Great feed! :clap:

    I've cooked cupim once which I think is the same cut and thought it was one of the best beef cooks ever. How much fat did you catch?

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  • Don't ask 🙊

    When I cooked cupim, I went the sous vide route. By the end of it I had more fat in the bag than meat, but it was delicious, tender and flavourful. I regret not doing more with the fat though.

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  • Gumb i was going to make some tallow with the trim, I've got a cheap spudshed brisket in the freezer that Im going to guess will be pretty lean, that could probably do with a bit of help.

    But my wife threw all the trim in the bin before I got a chance to use it!


    I reckon I could have run my hilux for a year on the drippings from the wrap!

  • Now there’s something you don’t see every day. Great cook.



    Oh interestingly found this “beef tallow is a by-product of cattle slaughter plants, which has become the second most important raw material for biodiesel production after soybeans in many countries”… bet the greenies love that! Imagine puttering around leaving beef fumes behind!

  • Also known as Chuck Crest in this part of Brisbane.


    Think I did a cook of this cut a while ago and it’s somewhere in here.

    Enjoy your "Q"
    James


    Primo XL, GMG Davy Crockett, Akorn Jr and Ziggy Portable.


  • So interesting to see something I would not normally have the opportunity to view, thanks!

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • My local IGA has it, think they are own by a Brazilian as they have picanha, flank steak, tri tip, chicken hearts. Great place to get BBQ meats


    It's not bad, but I prefer picanha/rump cap for the same price.

    Sounds fantastic; I wish there were decent IGAs around my area. I know there are some good ones in Perth but the ones I've seen in Canberra are glorified 7/11s.

    Chicken hearts are great on skewers. I used to buy them at midnight outside one of the pubs we spent too much time at, in Shanghai.

  • Bduza The IGA in Ainslie is the exception to this. Carry a great line of meat for BBQ.

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  • Yum, I saw want to cook one of these. :yum) :yum) :yum)


    Bduza I had chicken hearts at a Brazilian restaurant; better than I thought they would be! It was one of those places where there is about 15 different types of meat and it just keeps coming. I, um, got my value worth... <X

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  • Yum, I saw want to cook one of these. :yum) :yum) :yum)


    Bduza I had chicken hearts at a Brazilian restaurant; better than I thought they would be! It was one of those places where there is about 15 different types of meat and it just keeps coming. I, um, got my value worth... <X

    Brazilian bbq nights are great. The cinnamon pineapple does a great job of cutting through the feeling of too much meat, allowing me to eat even more meat.

    I always end up with the meat sweats though.

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