After the successful drilling of my kettle and installing the DigiQ, I wanted to cook something a little more challenging than a roast pork shoulder.
I've had brisket at a few restuarants in the USA and a few here in London. Most of the big chains in London don't come close to the small shacks in the southern US states for quality - juicyness, flavour, tenderness, etc. So I figured I'd try myself. The first hurdle was finding a decent brisket. The best I managed to find in the end was a Scotch Beef rolled brisket from Costco weighing in at a WHOPPING 2.1kg. After unrolling it, I could see a flat and a point, so I figured I'd be OK. But man, I need a better source of brisket
I pulled a lot of the membrane off the bottom, and a small amount of fat from the top where it looked a bit thicker than uniform across the rest.
That was followed with dry brining overnight followed by liberal application of Mephis Dust from this site. Next time I'll try the beef rub, but I nearly always have some Memphis Dust around the place, and I needed feeding, so that's what we went with.
The BBQ (Weber 57cm kettle with Smokenator and DigiQ DX2) was started at about 08:00 at 250F and the offering was placed within. Kettle temperature went up to 260F at 08:36 at which point I realised that some idiot (me) had left the bottom vents fully open. I closed those, let the DigiQ and the Pit Viper kick in, and by 08:45, we were at 250F. And there we stayed.
According to my Maverick thermometer (I run that so that I can sit inside and panic about temp - it's better than panicing outside in the rain and catching a cold) the temp ranged from about 246F to 253F for the duration of the cook. I think that's more consistent than the last time I measured my cheap oven!
Meat temperature hit 150F at around 11:30, while the outside temperature was 5C. (My meat thermometers are all in F because that's what most decent BBQ recipes are in. My home thermometer is in C because I'm a civilised human being and I can divide by 10)
At that point, I removed it from the cooker, wrapped it in a couple of layers of foil, put the temp probe back in and put the meat back in the BBQ.
Around 14:45, meat temp hit 201F, so it came off and went into the cooler, and I went into the pub. But just for a quick one - meat awaited me at home.
Around 16:00, temperature was 165F and I 'carved' it.
There was a decent amount of moisture, overall very tender, and the reviews from victims family were all positive. Most shocking though, I liked it.
All in all, a good way to waste a Sunday!
I've had brisket at a few restuarants in the USA and a few here in London. Most of the big chains in London don't come close to the small shacks in the southern US states for quality - juicyness, flavour, tenderness, etc. So I figured I'd try myself. The first hurdle was finding a decent brisket. The best I managed to find in the end was a Scotch Beef rolled brisket from Costco weighing in at a WHOPPING 2.1kg. After unrolling it, I could see a flat and a point, so I figured I'd be OK. But man, I need a better source of brisket
I pulled a lot of the membrane off the bottom, and a small amount of fat from the top where it looked a bit thicker than uniform across the rest.
That was followed with dry brining overnight followed by liberal application of Mephis Dust from this site. Next time I'll try the beef rub, but I nearly always have some Memphis Dust around the place, and I needed feeding, so that's what we went with.
The BBQ (Weber 57cm kettle with Smokenator and DigiQ DX2) was started at about 08:00 at 250F and the offering was placed within. Kettle temperature went up to 260F at 08:36 at which point I realised that some idiot (me) had left the bottom vents fully open. I closed those, let the DigiQ and the Pit Viper kick in, and by 08:45, we were at 250F. And there we stayed.
According to my Maverick thermometer (I run that so that I can sit inside and panic about temp - it's better than panicing outside in the rain and catching a cold) the temp ranged from about 246F to 253F for the duration of the cook. I think that's more consistent than the last time I measured my cheap oven!
Meat temperature hit 150F at around 11:30, while the outside temperature was 5C. (My meat thermometers are all in F because that's what most decent BBQ recipes are in. My home thermometer is in C because I'm a civilised human being and I can divide by 10)
At that point, I removed it from the cooker, wrapped it in a couple of layers of foil, put the temp probe back in and put the meat back in the BBQ.
Around 14:45, meat temp hit 201F, so it came off and went into the cooler, and I went into the pub. But just for a quick one - meat awaited me at home.
Around 16:00, temperature was 165F and I 'carved' it.
There was a decent amount of moisture, overall very tender, and the reviews from victims family were all positive. Most shocking though, I liked it.
All in all, a good way to waste a Sunday!
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