Hi Folks. Plucked up the courage to try our first brisket (an Australian Aberdeen Black 16lb packer) using the weber master touch and slow n sear this weekend, here in the UK. It turned out to be a 19.5 hr smoke with cherry chunks, unwrapped, pulled at 199f probing like butter, and a 3 hr rest in the faux cambro at the end. Pleased with the results for a first attempt and astounded by the performance of the slow n sear on the weber kettle coupled with Australian Heat Beads - cooked the whole lot on one single full chimney of heat beads (best part of a 4kg/9lb bag), held steady as a rock all through the night whereas I thought I'd be up all night babysitting it. Came down in the morning and there she was sat at 240f fat, dumb and happy in the stall. Bumped the temp up to 270f ish and rode on throughout the day. The bark has a real and surprising punch considering I just dry brined for about 7 hours and hit it with loads of freshly ground black pepper about half hour before cooking. My wife had a similar labour of love making the bread, the dough of which she set to prove yesterday and baked this afternoon, wonderfully light and crusty, the garden smelled of slow roasting beef while the kitchen of baking bread, happy days.
Feeling pretty accomplished right now, lol
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👍 Recipe suggestions for the left overs welcome, already on the case with Chilli tomorrow and we'll be eating brisket for a while!
Hope the photo's come out ok, had a little trouble at first so not in any order
Feeling pretty accomplished right now, lol
👌ðŸ®👍 Recipe suggestions for the left overs welcome, already on the case with Chilli tomorrow and we'll be eating brisket for a while!Hope the photo's come out ok, had a little trouble at first so not in any order
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