Brisket

[Steve M]

Looks like you are past the stall. Looking good

[Aussie Ora]

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 lol

Outback Kamado Bar and Grill

[Steve M]

My mouth is watering right now. I see one in my near future.

[Aussie Ora]

They are getting there

Outback Kamado Bar and Grill

[tony b]

MEAT CANDY!

[MacKenzie]

Aussie, that looks sooooooooooo tasty.

[Aussie Ora]

And sliced the ends turned out fantastic

Outback Kamado Bar and Grill

[Keith OctoForks]

Looks perfect!

[Aussie Ora]

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

[MacKenzie]

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.

[ckreef]

Great looking brisket. You hit that one out of the ballpark. 

 

[Garvinque]

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

[CeramicChef]

@Aussie Ora - that's a brisket done right!  Congrats.  I hope it was even tastier than it looks.

[tony b]

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. 

[5698k]

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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[Shuley]

Congrats on a first brisket cook!


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[tinyfish]

Looks fantastic. 

[Aussie Ora]

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 lol

Outback Kamado Bar and Grill