Hey all, been a while! Lots has been cooking and busy preparing for competition season in a few weeks.
Wanted to share a video we shot recently about my favourite low and slow cut - brisket.
For many people new to smoking meat, it's one of the more challenging cuts, so hopefully this video will demystify some of it.
We did this as an addition to the 5 Tips for Great Brisket article.
This is fantastic. Many thanks for sharing @MoonshineBen.
I've been really getting into brisket recently and followed your directions for a cook on Sunday. This was the result:
Not as impressive as your efforts obviously but it was delicious and all the family were very happy.
It was the first time I had stopped the cook mid-way and wrapped the brisket as per your directions. It did really help keep the meat moist.
I used foil and found there was a lot of liquid in the package. Is that normal? What's the advantage of using peach paper?
I also didn't rest it for anywhere near 2 hours like you recommend in your video. Why so long? And what kind of towel are you referring to? And what temperature is your meat after resting for 2 hours?
Yes, if you wrap in foil, liquid is normal and perfectly fine. You need to wrap it tight so it doesn't steam. Peach paper basically allows it to breath while maintaining heat and moisture, so you have a killer bark when you take it out.
The 2 hour rest just allows the juices to redistribute through the meat and relax. If you're holding it in a towel (any old towel will do, as long as you don't plan on using again as it will just smell like brisket from that day on no matter how many times you wash it) and in an esky, you'll lose very little heat. Usually you take the brisket off at 205F, it might rest back to about 195-200F when you serve. ANything over 165 is done.
Excellent, thanks again @MoonshineBen.
I will try and get my hands on some peach paper to compare.
Just one more question! Do you take the brisket out of the foil/peach paper before wrapping it in a towel to rest? I would assume not...
Nope, leave it all in there.
@Kermit, you can order online, I get mine from BBQ Outfitters in Yennora, but Smoke & Saucery sells online in sheets as well.
Very professional and educational @MoonshineBen. Thanks for posting that.
How many kilos was that brisket? I've seen that Coles are now selling brisket but I assume it's just a section - doesn't seem as big as that. I'm sure the quality is better at a butcher anyway.
Thanks @MartyH, glad you enjoyed it. It was about 5kg when I started it, trimmed down to about 4.5kg. The method can be used on any size (I have done up to 8kg).
The brisket in Coles is just a section of the flat, but has also been corned a little bit, so I don't use them. If you've got a good butcher you can have a chat with them and they should be able to source it, or there are specialist butchers in most states who stock them (or even Costco if you have one near)
Yeah, that sounds like the way to go @MoonshineBen. 5kg should feed a decent crowd!
Why would Coles corn the beef? To make it last longer on the shelf? How would that effect it when you BBQ it?
I hadn't had brisket until last year when I noticed Aldi had it. I knew all the BBQ experts raved about it but its good in the slow cooker as well for tacos. But the Aldi pieces are even smaller than at Coles - less than a kilo I think.