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Aussie Ora

Brisket

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Brisket is ready sliced off the flat and wrapped in foil and a towel and placed in the oven sliced up the point for burnt ends4530d10164139ab24291377e7d5c5a39.jpgf7f60d99285aeccf9b3dcbf458f3a743.jpglove my grandmother's knife 5fdabb642c372ead211e4123a260b3e5.jpga hint of a smoke ring c54026ae7697b0f9568ac0b7a5c97d0a.jpgthe flat 2e0d1e599bb90061b88248f72b16acbe.jpgthe pointd412b276cc948aadb906639e5d7b98d9.jpgwhere did it go lolc1f3a69362c91137781bf0f06ebc292c.jpgcbbe03f71f0cd6b0b8575d4360c03e22.jpgsome beef broth8b14e6b9d79767bdd7b6e36300c58a98.jpgand this2d2209321461d184717971a401fd1a69.jpgc60231b873cd5d70cd3161c29923b184.jpgon go my first burnt ends 1ca701cf087e5d069327b7a3781824b7.jpgwhilst I was carving this thing up I could not help thinking how the advice out there is to have a waterpan mop spritz I done this straight on the advice I got on here and it is juicy and tender as the KK just blows everything else away I almost feel like crying in BBQ love lol

Outback Kamado Bar and Grill

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To sum things up the KK saved me I cut most the fat of this to barley none did not spritz did not wrap and it turned out moist but leaving a bit of fat on next time I reckon it will be spot on if I done it this way on any other q it would have been dry as .the burnt ends was another story they turned out teriffic there are heaps of recipes on the net but I thought I would kiss it the first time

Outback Kamado Bar and Grill

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2 hours ago, Aussie Ora said:

leaving a bit of fat on next time I reckon it will be spot on if I done it this way on any other q it would have been dry as .
Outback Kamado Bar and Grill
 

You have that right, Aussie.:) I'm glad it all worked out so well for you.

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I aggressively trim my briskets, I trim all the hard fat I can, except for the actual fat cap, that goes down. I don't believe you get any moisture benefit from external fat, as meathead says, fat can't swim upstream.

Yours looks excellent, I wouldn't go changing much, if anything.


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