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PostPosted: Fri Aug 14, 2015 6:37 pm 
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Location: The Badlands of Melbourne
edgy wrote:
Is that a cut from a butchers knife straight down the middle??



Re: butchering, I had taken out a lot of the deckle fat... Looks worse than it is, it made a tasty treat!


A: :lol: Um between 150*f and 400*f, honestly for a few hours there I was running both the hog cooker and offset while the guys catered... The hog cooker is a lot of work and I got it just about the time the ambient went from 20*c to 5*c! Just couldn't make enough coals for the hog cooker and made the mistake of taking some from the offset.... Anyway, got it sorted right about the time Wes got back!




Thanks edgy. Re looking at the second photo clearly points that out. I thought this was a cut from the butcher, not you. There are some suppliers out there who will leave big "hook" shaped cuts on the bottom of their briskets and I find it really annoying :evil: :evil:


Ha!! Candid honesty. love it!! :lol: :lol: It can be crazy,scary fun cooking like that and I know exactly how you must have felt and what you were thinking. It's not cool at the time but you end up learning a LOT


Really looking forward to your second cook and hearing your notes on how they compare


P.S. Does anybody else see a mohawked man in a gimp mask in the first pic or should I be seeking the services of a professional therapist :?: :?:

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PostPosted: Fri Aug 14, 2015 8:53 pm 
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Location: Sydney
Barney wrote:
Kurt I hope you've got a dozen or more mates heading over for dinner tomorrow night or you're going to be eating brisket sangas for lunch for fucking weeks!


Nah.. I've got no mates, I'm a bit of a Nigel ya know? :lol:

Vac sealer will get a work out I think...


TheThinBlueLine wrote:
edgy wrote:
Is that a cut from a butchers knife straight down the middle??



Re: butchering, I had taken out a lot of the deckle fat... Looks worse than it is, it made a tasty treat!


A: :lol: Um between 150*f and 400*f, honestly for a few hours there I was running both the hog cooker and offset while the guys catered... The hog cooker is a lot of work and I got it just about the time the ambient went from 20*c to 5*c! Just couldn't make enough coals for the hog cooker and made the mistake of taking some from the offset.... Anyway, got it sorted right about the time Wes got back!




Thanks edgy. Re looking at the second photo clearly points that out. I thought this was a cut from the butcher, not you. There are some suppliers out there who will leave big "hook" shaped cuts on the bottom of their briskets and I find it really annoying :evil: :evil:


Ha!! Candid honesty. love it!! :lol: :lol: It can be crazy,scary fun cooking like that and I know exactly how you must have felt and what you were thinking. It's not cool at the time but you end up learning a LOT


Really looking forward to your second cook and hearing your notes on how they compare
:lol:

P.S. Does anybody else see a mohawked man in a gimp mask in the first pic or should I be seeking the services of a professional therapist :?: :?:



You know me by now.... You're going to get it straight up! Never what you wanna hear, always what you need to hear.

I'm not sure about the mohwaked gimp mate? But I want what your having...

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PostPosted: Mon Aug 17, 2015 10:13 am 
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Location: Sydney
Ok # 2

Made some Bulgogi on Friday night with the offcuts from short rib trimming... that was some damn fine bulgogi I must say!

Image


Salt & Pepper for this fella

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Got up at 2:30am saturday to put him on, woke up to this!

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Thought we should have some ribs to go with...

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I was very happy with how it turned out... :D

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Some friends ended up coming over in the 11th hour to help us with the work load so we put out some platters...

Image


All in all it has been fun to play with this produce, it has certainly lived up to its reputation...it simply cannot be beat for flavour!

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PostPosted: Tue Aug 18, 2015 8:24 am 
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Location: Macedon Foothills (Sunbury), Victoria
Man that looks amazing man!

That brisket looks spot on!! And the fat content is spot on for my liking on that slice right there!

Great looking spread!

Sent from my Galaxy Nexus using Tapatalk

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...... Sooooo wheres the brisket at??

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PostPosted: Tue Aug 18, 2015 11:10 am 
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Chromis wrote:
Man that looks amazing man!

That brisket looks spot on!! And the fat content is spot on for my liking on that slice right there!

Great looking spread!

Sent from my Galaxy Nexus using Tapatalk



Move back to Sydney fuck ya... I can't keep eating all this bbq

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PostPosted: Tue Aug 18, 2015 6:28 pm 
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Woah ! so nice :lol: :lol: :lol:


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PostPosted: Wed Aug 19, 2015 9:45 am 
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Man, talking about a super niiice meal there :):), wow


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PostPosted: Wed Aug 19, 2015 6:36 pm 
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Location: The Badlands of Melbourne
Beautiful cook edgy but important info missing


Temps...



You know where I'm coming from. The first was in an offset and the second was in a pellet but both briskets were from the same animal so at least something is controlled

Only two more questions. Which brisket was better and which was more fun to cook :?: :?:

Instead why don't you move down here 8-) 8-)

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PostPosted: Wed Aug 19, 2015 6:42 pm 
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TheThinBlueLine wrote:
Beautiful cook edgy but important info missing


Temps...



You know where I'm coming from. The first was in an offset and the second was in a pellet but both briskets were from the same animal so at least something is controlled

Only two more questions. Which brisket was better and which was more fun to cook :?: :?:

Instead why don't you move down here 8-) 8-)


Oh my bad homie!

250*f the whole way buddy... Wrapped in butcher paper at the 8 hour mark cooked for about 14 hours total... So much better result this time in a shorter cook!

I think this one came out better to be honest and I'll purely put that down to the consistent temps throughout the cook. Not that one method is wrong or right, the offset simply didn't get the right amount of intervention during its cook!

The offset one was more fun to answer your question! :D seriously that should come as no surprise one was cooked in my sleep the other was cooked with a bunch of mates hanging around a fire pit and a couple of pits sucking down booze lol

Move down to Vic? Tell you what if I do well enough in the next decade I'll buy a joint in melb to come and run a muck every once in a while. :lol:

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PostPosted: Thu Aug 20, 2015 10:23 am 
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Video of said brisket

http://vid1153.photobucket.com/albums/p ... fawmqq.mp4

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