stuart319
2
14
4
I just added this into the gallery cos i thinks its adorable
cfgtech
I hate you +1 mmmmmh
ElusiveThing
How were the results?
laws2ewun1t
Op needs to make more brisket so he stops chewing on his nails and more on that meat(no homo)
StatPadford
groenefee
so much wrong here. You're only smoking the flat, you should purchase a "packer cut" / your salt on the meat looks fine--did you grind it?
groenefee
don't crutch your flats...they'll get tender but not develop texture.
stuart319
The rub was grinded, brisket isnt too popular in Australia so i was trying to work with whats availiable
groenefee
the crutch/anti crutch arg is ford v chevy. I'm anti-crutch. i think you get a firmer bark and less "steamed" quality on the lean flat
groenefee
Love your work btw...Don't mean to come across negative. keep the salt very coarse, and the pepper irregular and coarse as well
Niirah
1 From a food standpoint: yum. From a chemical standpoint: the visible smoke is actually bad. It has bad stuff both flavor and "toxin"-wise.
Niirah
Smoking should be done at lower temps to avoid combusting the wood. :) Also, brisket is the best meat. Mmmm
stuart319
This smoker uses charcoal that you toss wood chips on, the wood doesnt really ignite it just burns away. It was around 110- 120 Celsius
Niirah
I see. There seemed to be a whole lotta smoke, though. I am a chemist, but I basically just quote Alton Brown on this one. ;)
stuart319
Well i cant argue with Alton. Btw im still a beginner in this whole smoking scene
Niirah
+100 for the effort and the brisket which in sure still tastes amazing! Now I'm hungry. At 5am. Frick.