Finally got around to mounting my egg into a table, makes it much better having a work area bigger than a postage stamp.
So I had always been told how good Brisket was but every time I tasted one even from so USA friends at work it was dry tough and not nice.
Not put off by that I though it cant be that bad as every BBQ forum raves about them so I got hold of a 4kg Brisket flat and went for it.
Nothing to adventurous just trimmed it a little, applied a little SPG and some off the shelf BBQ rub.
This was also first try using my new Flame Boss 300, and I must say it worked perfectly.
Indirect for 4 hours at 240f
Wrapped in foil with 1/4 cup beef stock
Back on the heat for 4 hours but i raised the temp a little to 260f
With the internal temp at 205f and the skewer test feeling good it was wrapped up in the towel and rested for an hour.
Once carved and tasted I am now a Brisket convert, juicy, fall apart tender.
Looks a little dry in the pictures but that's just the light, it was juicy.
So I had always been told how good Brisket was but every time I tasted one even from so USA friends at work it was dry tough and not nice.
Not put off by that I though it cant be that bad as every BBQ forum raves about them so I got hold of a 4kg Brisket flat and went for it.
Nothing to adventurous just trimmed it a little, applied a little SPG and some off the shelf BBQ rub.
This was also first try using my new Flame Boss 300, and I must say it worked perfectly.
Indirect for 4 hours at 240f
Wrapped in foil with 1/4 cup beef stock
Back on the heat for 4 hours but i raised the temp a little to 260f
With the internal temp at 205f and the skewer test feeling good it was wrapped up in the towel and rested for an hour.
Once carved and tasted I am now a Brisket convert, juicy, fall apart tender.
Looks a little dry in the pictures but that's just the light, it was juicy.
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