valve90210 Posted September 25, 2017 Share Posted September 25, 2017 Over the weekend I smoked a shoulder of lamb (which has turned out beautiful - photos to come when I eat it in a couple of weeks) and a bit of brisket. The brisket looked ok, not massive but a reasonable piece of meat and certainly better than some I have smoked before. It took about 5 hours or so to cook and get to temp but having given it a good long rest I sliced it and gave it a try and have to say I was somewhat disappointed. It tastes nice but it's just a bit tougher than I'd like, none of that lovely fall apart crumbly sort of texture as you eat it. I've vacuum packed it and stuck it in the freezer for now but was wondering if there was anything I could do to improve it? Once I've vacuum packed meat I normally reheat it in a water bath which works nicely, and I wondered if giving this brisket a longer and slower reheat than usual in the water bath might help improve the texture a little? Any thoughts? Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2017 Share Posted September 26, 2017 A couple of suggestions You can cube it and then use it to make burnt ends. Steve will be able to share the recipe he used at Lincoln. Slice it thinly across the grain and use as cold meat in salads and sandwiches. I often do this with left over brisket. Slicing it thinly results in slices that still have texture but are not tough. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 26, 2017 Author Share Posted September 26, 2017 It's aquite a small peice so I think the burnt ends might be quiite a lot of work for not a great deal of meat, so think I'll go for the thin slicing - might borrow my Mum's meat slicer so I can get some really nice thin slices. I really must get myself a decent brisket from wilkes at some point now I feel a bit more confident with what I'm doing and don't mind spending a bit more money on decent meat as I'm fairly sure I'm not going to ruin it. I remember you saying you get a slightly different cut from them for a brisket but I can't remember what it was called. Quote Link to comment Share on other sites More sharing options...
Mick Posted September 27, 2017 Share Posted September 27, 2017 Hi, make chillie with it 1 Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 27, 2017 Author Share Posted September 27, 2017 ooo now that is an idea... Could make use of the scotch bonnets I've grown this summer Quote Link to comment Share on other sites More sharing options...
Wade Posted September 27, 2017 Share Posted September 27, 2017 Was it a good crop? I think this year has been very good for chillies. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 27, 2017 Author Share Posted September 27, 2017 Well, considering my one plant started out as a very sad looking small stick with a couple of leaves when I got it in March and I neglected it for at least a month, it actually came on really well and I've have 9 lovely big ripe chillies from it so I'm quite pleased. It does make me wonder how my beloved 2 year old plant would have done this year had it not suddenly and completely out of the blue died on me last autumn. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 27, 2017 Share Posted September 27, 2017 Although you can grow on Chilli plants in subsequent years they are often not as productive and many do not survive over the winter. The commercial chilli growers that I know raise theirs from fresh seed each year. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 27, 2017 Author Share Posted September 27, 2017 I found my scotch bonnet to be really good in it's second year (before it died obviously...) Next year I'm hoping to get some plants started nice and early so by the spring they've got a good set of roots and are well prepared for the summer and hopefully I'll get a bumper crop. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 27, 2017 Share Posted September 27, 2017 Try sowing them in early January. Keep them warm (~25 C) and not too damp. An LED light box also helps them get a good early startonce they have germinated. I have used these successfully to get them going indoors when the nights are still long. https://www.amazon.co.uk/LEDs14W-Hydroponics-Indoor-Greenhouse-Vegetable/dp/B01DTULMMC/ref=sr_1_5?ie=UTF8&qid=1506519075&sr=8-5&keywords=hydroponics+led+lights Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 27, 2017 Author Share Posted September 27, 2017 Funnily enough I was considering such methods (assuming it's just me in the house by then...which it still isn't at present...) I have stuck those lights on my wishlist!! Planning on more scotch bonnets and probably some super chillies next year (I had super chillies a few years ago and even from just one plant got a bumper crop and I rather liked the taste and heat. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 27, 2017 Share Posted September 27, 2017 Another option though (and the one I must admit I did this year) is to buy the ready germinated plants. They come as 3/4 leaf seedlings and it takes away all the hassle of getting them to germinateover a month or so. Victoriana Nursery in Challock have a good selection and sell them for £1.95 each. Yes, a little more expensive each than buying them as packs of seeds but you never use all the seeds in a pack anyway and it is a lot less trouble. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 27, 2017 Author Share Posted September 27, 2017 By the time I've added on the cost of lights etc for the seeds method it'd probably be cheaper to get the seedlings. I shall check out Victoriana Nursery! Quote Link to comment Share on other sites More sharing options...
Wade Posted September 27, 2017 Share Posted September 27, 2017 Their Chilli Fest is over the weekend of October 7th/8th. It is worth a visit. http://www.woodsmokeforum.uk/calendar/event/26-challock-chilli-festival-victoriana-nursery/ Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 27, 2017 Author Share Posted September 27, 2017 Sadly I'm away in Woburn that weekend, Sounds like a smashing event, I'd love to have gone if I was about. Quote Link to comment Share on other sites More sharing options...
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