Hi all,
I'm currently at a bbq event in Sundsvall, Sweden. It is a community event, where meats/etc. are sponsored. We're doing brisket, pork belly and chuck roll in my offset smoker.
Even though the arrangers went to the butcher's with videos and everything, they didn't manage to cut out briskets properly. It looks like we have the brisket flat, plus whatever continues up outside the rib cage. The "briskets" are 1.5 by 1.5 feet, more like large blanket. So after mocking the butchers for a while, having a laugh, we thought: what can we do with a large thin flat like that? Then someone came up with the brilliant (thanks, beer) idea: Let's make a porchetta out of brisket!
Enter: brisketta
So, we trimmed it a little, then rubbed it down, applied whatever we could find in the teams' tents, then tied it up. We added some fresh parsely too. Smoked it with oak wood until inner temp hit 203° F. Now it's wrapped in a faux cambro, we're trying it for breakfast (it is now 6 AM). I have no clue how this will turn out, but it sure was fun making.
Massive (but thin) slab o' meat
Salt + rub
Some herbal mix
Fresh parsley
Trussed, ready for the smoker
Brisketta (top left) Almost done, nice bark
I'll let you know how the experiment turned out in a few hours.
I'm currently at a bbq event in Sundsvall, Sweden. It is a community event, where meats/etc. are sponsored. We're doing brisket, pork belly and chuck roll in my offset smoker.
Even though the arrangers went to the butcher's with videos and everything, they didn't manage to cut out briskets properly. It looks like we have the brisket flat, plus whatever continues up outside the rib cage. The "briskets" are 1.5 by 1.5 feet, more like large blanket. So after mocking the butchers for a while, having a laugh, we thought: what can we do with a large thin flat like that? Then someone came up with the brilliant (thanks, beer) idea: Let's make a porchetta out of brisket!
Enter: brisketta
So, we trimmed it a little, then rubbed it down, applied whatever we could find in the teams' tents, then tied it up. We added some fresh parsely too. Smoked it with oak wood until inner temp hit 203° F. Now it's wrapped in a faux cambro, we're trying it for breakfast (it is now 6 AM). I have no clue how this will turn out, but it sure was fun making.
Massive (but thin) slab o' meat
Salt + rub
Some herbal mix
Fresh parsley
Trussed, ready for the smoker
Brisketta (top left) Almost done, nice bark
I'll let you know how the experiment turned out in a few hours.
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