mk1 Posted February 20, 2012 Report Posted February 20, 2012 Another hot and fast...16 pound packer. foiled at 165... coffee wood brined in veal demiglace and worchestishire rubbed with sugar pepper ancho cayenne worchestishire powder salt and paprika garlic onion the bits went back on for 2 hours when the flat was done, held the flat for 3 hours in a 160 degree oven happily it had a HUGE point! Quote
Tribeless Posted February 20, 2012 Report Posted February 20, 2012 Re: another Brisket Out of sheer curiosity, what do you pay for a piece of meat like that in the US? Quote
mk1 Posted February 20, 2012 Author Report Posted February 20, 2012 Re: another Brisket That was bought at an upscale market. 55 dollars. Quote
mguerra Posted February 20, 2012 Report Posted February 20, 2012 Re: another Brisket I just bought one at a not upscale market, choice grade, for $24.00. About 12 pounds I think. Quote
Tribeless Posted February 20, 2012 Report Posted February 20, 2012 Re: another Brisket Well US$55 = NZ$65 (and US$24 - NZ$28). That sounds like it represents stunning value. Mmm. Though you can't actually get a brisket cut here. Well, not at the supermarket. Going to go to the local butcher when I get a chance and see if I can buy a brisket, and for what cost. Quote
mnacht Posted March 3, 2012 Report Posted March 3, 2012 Re: another Brisket MK1, So you cooked the brisket in the foil pan uncovered on the KK at 165? For how long? Quote
mk1 Posted March 3, 2012 Author Report Posted March 3, 2012 Re: another Brisket I should be clearer. I put the packer in the foil at internal temp of 165. The KK was 345 or so. It was completely covered/wrapped. When the bits went back on, they were too. Quote
