Steve M Posted April 1, 2017 Report Share Posted April 1, 2017 Looks like you are past the stall. Looking good 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 1, 2017 Author Report Share Posted April 1, 2017 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 endslove my grandmother's knife a hint of a smoke ring the flat the pointwhere did it go lolsome beef brothand thison go my first burnt ends whilst 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 lolOutback Kamado Bar and Grill 7 Quote Link to comment Share on other sites More sharing options...
Steve M Posted April 1, 2017 Report Share Posted April 1, 2017 My mouth is watering right now. I see one in my near future. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 1, 2017 Author Report Share Posted April 1, 2017 They are getting thereOutback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 1, 2017 Report Share Posted April 1, 2017 MEAT CANDY! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 1, 2017 Report Share Posted April 1, 2017 Aussie, that looks sooooooooooo tasty. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 2, 2017 Author Report Share Posted April 2, 2017 And sliced the ends turned out fantasticOutback Kamado Bar and Grill 5 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted April 2, 2017 Report Share Posted April 2, 2017 Looks perfect! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 2, 2017 Author Report Share Posted April 2, 2017 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 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2017 Report Share Posted April 2, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 2, 2017 Report Share Posted April 2, 2017 Great looking brisket. You hit that one out of the ballpark. 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted April 2, 2017 Report Share Posted April 2, 2017 Way to go Aussie and using that brown sugar and bourbon sauce was a good pairing, the people in Kansas City would be proud since they came up with burnt ends! Now no excuse for not doing another one soon. Garvin 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 2, 2017 Report Share Posted April 2, 2017 @Aussie Ora - that's a brisket done right! Congrats. I hope it was even tastier than it looks. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2017 Report Share Posted April 2, 2017 Aussie, nicely done. Aaron Franklin says to leave about 1/4" of fat is all. And, I follow his butcher paper wrap technique as well. Works great. 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 2, 2017 Report Share Posted April 2, 2017 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. Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Shuley Posted April 3, 2017 Report Share Posted April 3, 2017 Congrats on a first brisket cook!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 3, 2017 Report Share Posted April 3, 2017 Looks fantastic. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 3, 2017 Author Report Share Posted April 3, 2017 Cheers everyone if anything I've learnt about brisket I love burnt ends yeah the flat is nice but got nothing on that meat candy lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
