Hi everybody only my second recipe post as life has been quite hectic recently!
Before my wife went away to Greece, she had left some beef cheeks in the fridge. They were pre-trimmed and weighed in at about a lb each. Having yet to do a brisket, I thought I'd give these a go as my first foray into low and slow beef. The rub I went with was very brisket influenced, consisting of pepper, salt, granulated garlic and mustard powder.
Set the kamado for 275, chucked on a couple of chunks of Oak whiskey barrel and smoked until 203 internal. I then checked with a probe so that it slid in as easily as butter, which took about 3 and a half hours.
Wrapped in butcher paper and rested in a cool box for 30 minutes before serving. The beef was so soft and moist, thefthe melted in the mouth yet the bark was incredibly crunchy. My mum unexpectedly visited and even she ate some, a shocker to me as she'll usually find the fat in a fillet! Due to the company my photos weren't as good as I hoped for.
Will definitely be doing these again, considering they don't really take that long to cook and are delicious.
Have just found a farm close to me that sells beef, pork and lamb so I can see a brisket happening as soon as my wife gets back from Greece, maybe even before if I invite a few people over...
Before my wife went away to Greece, she had left some beef cheeks in the fridge. They were pre-trimmed and weighed in at about a lb each. Having yet to do a brisket, I thought I'd give these a go as my first foray into low and slow beef. The rub I went with was very brisket influenced, consisting of pepper, salt, granulated garlic and mustard powder.
Set the kamado for 275, chucked on a couple of chunks of Oak whiskey barrel and smoked until 203 internal. I then checked with a probe so that it slid in as easily as butter, which took about 3 and a half hours.
Wrapped in butcher paper and rested in a cool box for 30 minutes before serving. The beef was so soft and moist, thefthe melted in the mouth yet the bark was incredibly crunchy. My mum unexpectedly visited and even she ate some, a shocker to me as she'll usually find the fat in a fillet! Due to the company my photos weren't as good as I hoped for.
Will definitely be doing these again, considering they don't really take that long to cook and are delicious.
Have just found a farm close to me that sells beef, pork and lamb so I can see a brisket happening as soon as my wife gets back from Greece, maybe even before if I invite a few people over...
Comment