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Author Topic: The BBQ Thread  (Read 529868 times)

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Re: The BBQ Thread
« Reply #4080 on: May 08, 2018, 08:36:21 PM »
Foodland Saturday, just picked some lamb mince for a moussaka when I spotted a small brisket for twenty bucks.

Rubbed Sunday morning with a rub made of salt, black pepper, celery salt, paprika, garlic powder and onion powder then rested for a couple of hours.

Into the smoker for seven hours at 95C (electric smoker, temp controlled) and it came out as tough as. My super sharp carving knife sliced it against the grain in wafer thin slices which made it quite edible and super tasty but what was left went into the crock pot this morning. Now it IS super tender, only took 20 hours of cooking!
What temperature did it finish at?

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Although I never measured it, after seven hours it would be safe to assume the internal temperature was also at 95C, it was a smallish pretty flat piece of brisket, cap removed. Stuff I buy from Murray Valley butchers is always perfect. I reckon they walked this cow down from the Alice. Anyway, it was only a cheap piece proving you only get what you pay for.
Just another Adelaide brewer