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Whole brisket


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Cooked this 4kg Miguel Vergara Angus brisket at the weekend. The brisket had been trimmed a little too heavy in some places and there was also a deep cut into the flat, hence the slightly odd shape.


This was my second full brisket cook and I was really pleased with how it came out. Meat was very moist and tasty. The bark had set really nicely and had a lot of flavour.


Cooked on the Char Broil Kamander with Globaltic charcoal and cherry wood. Around 110-120c for the unwrapped and 135 to 150c once wrapped. Probed nicely at around 94c after approximately 8.5 hours.


Rubbed with my own blend of SPG - 2 part cracked black pepper, 1/2 part Diamond kosher salt, 1 part Lawry's seasoned salt and 1/2 part garlic powder.


Wrapped once the bark had set, around 6 hours in and finished in craft/butchers paper.





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