Mick Posted February 13, 2020 Share Posted February 13, 2020 Got this 12lb Canadian brisket out the freezer and hopefully will take a few pictures of the cook 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 13, 2020 Share Posted February 13, 2020 What time do you want us tonight? 🤣😂 you should have saved it for the Midland...😎 Ice. Quote Link to comment Share on other sites More sharing options...
Mick Posted February 13, 2020 Author Share Posted February 13, 2020 8 minutes ago, Icefever said: What time do you want us tonight? 🤣😂 you should have saved it for the Midland...😎 Ice. You are both welcome anytime. Will take a while to defrost though 😀 couldn't wait after the brisket chat on the other thread, need a brisket fix, just need to decide how to cook it now👍 Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 13, 2020 Share Posted February 13, 2020 2 minutes ago, Mick said: just need to decide how to cook it now👍 Properly..🤣😂...your a Judge. Ice 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 13, 2020 Author Share Posted February 13, 2020 36 minutes ago, Icefever said: Properly..🤣😂...your a Judge. Ice 😂😂😂 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted February 14, 2020 Share Posted February 14, 2020 Looking forward to reading about it , as planning to do my first full one around Easter 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 14, 2020 Author Share Posted February 14, 2020 Fire basket loaded and ready for the morning Quote Link to comment Share on other sites More sharing options...
Mick Posted February 14, 2020 Author Share Posted February 14, 2020 So brisket unpacked and dried a bit with paper towel Lean and fatty side 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 14, 2020 Author Share Posted February 14, 2020 (edited) Ready for the smoker, flat and point almost separated, the hard fat between the the flat and point is at the bottom. Going to light smoker at 7am and apply a rub of salt, pepper, garlic granules, and fresh ground coffee. The cut on the top is at right angle to the flat grain, so carving is perfectly across the grain Edited February 14, 2020 by Mick 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted February 14, 2020 Share Posted February 14, 2020 Looking good mate. Hope the weather holds out for you. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 14, 2020 Author Share Posted February 14, 2020 Just for reference this is a grass fed Irish brisket, with the total amount of trim. This is the difference and the amount of intramuscular fat night and day 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 14, 2020 Author Share Posted February 14, 2020 1 minute ago, Simon said: Looking good mate. Hope the weather holds out for you. Cheers, nothing will stop me 🤞 Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 15, 2020 Share Posted February 15, 2020 This weather is looking rough but you may not get all of it down your way?? what are you cooking on??... Kamado in the background. All the best with the cook mate. Ice. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted February 15, 2020 Share Posted February 15, 2020 On 2/13/2020 at 2:53 PM, Mick said: Got this 12lb Canadian brisket out the freezer and hopefully will take a few pictures of the cook How long did it take to defrost a brisket in the end, this size? Quote Link to comment Share on other sites More sharing options...
Mick Posted February 15, 2020 Author Share Posted February 15, 2020 1 hour ago, sotv said: How long did it take to defrost a brisket in the end, this size? About 24 hours in the fridge 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 15, 2020 Author Share Posted February 15, 2020 4 hours ago, Icefever said: This weather is looking rough but you may not get all of it down your way?? what are you cooking on??... Kamado in the background. All the best with the cook mate. Ice. Thanks ice, cooking it on the uds, weather not too bad at the moment but of light rain Quote Link to comment Share on other sites More sharing options...
Mick Posted February 15, 2020 Author Share Posted February 15, 2020 (edited) All on and smoking nicely, the only thing I add to my rub was a bit of sugar, but also added a small layer of smoking guns. Edited February 15, 2020 by Mick 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted February 15, 2020 Share Posted February 15, 2020 Looking good Mick. Is that the first smoke of the year? Quote Link to comment Share on other sites More sharing options...
Mick Posted February 15, 2020 Author Share Posted February 15, 2020 54 minutes ago, Simon said: Looking good Mick. Is that the first smoke of the year? First brisket but did a fair bit of pulled pork over winter Quote Link to comment Share on other sites More sharing options...
Mick Posted February 15, 2020 Author Share Posted February 15, 2020 So bark has set, this I test by scraping, both about 160f to 170f wrap in foil with some Worcestershire sauce heavy broth. Have used butchers paper but prefer foil. Separated the point and flat here as I want to do burnt ends, it was only just connected so bark all round. No reason why this can't be put in the onen 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 15, 2020 Author Share Posted February 15, 2020 Point done and very tender cubed and a bit more rub, bit of the foil liquid minus the fat and some Firefly yuzu sauce which is not too thick so won't make them too sweet 4 Quote Link to comment Share on other sites More sharing options...
Mick Posted February 15, 2020 Author Share Posted February 15, 2020 (edited) The flat is resting so 7 hours start to finish Edited February 15, 2020 by Mick 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 15, 2020 Share Posted February 15, 2020 Brisket looks great Mick 👍 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted February 15, 2020 Share Posted February 15, 2020 Looks great, not sure what you weathers been like today, but chucking it down here with a strong wind. Certainly wouldn't have attempted it on my Proq, today here. So kudos to you and your UDS p.s. What temp did you cook it at? 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted February 16, 2020 Share Posted February 16, 2020 Well you did it on the right day Mick. The heavens have opened today. Even my dogs looked at me to ask: “we don’t have to go out in that do we?” 1 1 Quote Link to comment Share on other sites More sharing options...
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