Aussie Ora Posted May 13, 2018 Report Share Posted May 13, 2018 So I took the brisket out of the bag and gave it some more rub .put it on at 250f over cherry .looking good so far might give it a spritz I'm going straight. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 13, 2018 Author Report Share Posted May 13, 2018 Gave it a spritz of apple cider vinegar and water , 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 13, 2018 Report Share Posted May 13, 2018 Mouth...watering. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 13, 2018 Report Share Posted May 13, 2018 Looking yummy Aussie 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 16, 2018 Report Share Posted May 16, 2018 Very nice. I am building my way up to a brisket cook Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 16, 2018 Report Share Posted May 16, 2018 Aussie did you wrap in foil or paper? Troys selling rolls of butcher paper but it’s a massive roll. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 16, 2018 Author Report Share Posted May 16, 2018 Mouth...watering. Cheers tekoOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 16, 2018 Author Report Share Posted May 16, 2018 Looking yummy Aussie Cheers Bruce don't do them often Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 16, 2018 Author Report Share Posted May 16, 2018 Aussie did you wrap in foil or paper? Troys selling rolls of butcher paper but it’s a massive roll. Sent from my iPad using Tapatalk Hey Tan this was 3 kilos I just went straight .I did not have to spritz but I enjoyed it lol for the rest I just wrapped it in baking paper and foil .butchers paper is the go Raymond has not had any in yonks .I.knowtroy has it but it's finding the time .butchers paper is great for resting everything ,wrapping everything it breaths Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 22, 2018 Report Share Posted May 22, 2018 Hey Tan this was 3 kilos I just went straight .I did not have to spritz but I enjoyed it lol for the rest I just wrapped it in baking paper and foil .butchers paper is the go Raymond has not had any in yonks .I.knowtroy has it but it's finding the time .butchers paper is great for resting everything ,wrapping everything it breaths Outback kamado Bar and Grill Wondering how long cook took Aussie. Aiming to do one on the long weekend coming upSent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 22, 2018 Report Share Posted May 22, 2018 In general, briskets take longer to cook than pork butts, as a reference point. Actual time depends on cooking temp and size of cut (whole packer cut, or just the point or flat). A whole packer cut cooked indirect at 275F generally takes 12 - 14 hours. If you drop the temp down to 225F add on another couple of hours. A point or flat, knock a couple of hours off those times. YMMV 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 23, 2018 Author Report Share Posted May 23, 2018 Wondering how long cook took Aussie. Aiming to do one on the long weekend coming upSent from my iPad using TapatalkThis was only 3kgs took only 5 and a bit hours .then another couple for the burnt ends .I thought it would take longer but being so small it just cruised along that's why I made burnt ends had some spare time .as the kgs rise so does the cooking time Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 24, 2018 Report Share Posted May 24, 2018 This was only 3kgs took only 5 and a bit hours .then another couple for the burnt ends .I thought it would take longer but being so small it just cruised along that's why I made burnt ends had some spare time .as the kgs rise so does the cooking time Outback kamado Bar and Grill That’s quick. Might do a 5kg oneSent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 24, 2018 Report Share Posted May 24, 2018 In general, briskets take longer to cook than pork butts, as a reference point. Actual time depends on cooking temp and size of cut (whole packer cut, or just the point or flat). A whole packer cut cooked indirect at 275F generally takes 12 - 14 hours. If you drop the temp down to 225F add on another couple of hours. A point or flat, knock a couple of hours off those times. YMMV Have had to read about points and flats.... I am getting thereSent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 25, 2018 Author Report Share Posted May 25, 2018 That’s quick. Might do a 5kg oneSent from my iPad using TapatalkAllow time not all meat is the same Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 25, 2018 Report Share Posted May 25, 2018 Allow time not all meat is the same Outback kamado Bar and Grill Yeah. I will start 6-7am and hope to be done for 5pm dinnerSent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2018 Report Share Posted May 25, 2018 Always start earlier than you think and don't worry about finishing early. Wrapped in foil, then a heavy towel, and into an insulated cooler, the meat will stay nice and warm for many hours. Nothing worse than getting all fired up for some nice brisket (or pulled pork) and not have the meat finish in time for dinner. 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 25, 2018 Report Share Posted May 25, 2018 Always start earlier than you think and don't worry about finishing early. Wrapped in foil, then a heavy towel, and into an insulated cooler, the meat will stay nice and warm for many hours. Nothing worse than getting all fired up for some nice brisket (or pulled pork) and not have the meat finish in time for dinner. Thanks Tony. I have done pulled pork quite a few times. The towel and cooler trick works well. Most of the time I have done overnight cooks for lunch time. Have done dinner ones but only small. I haven’t attempted brisket so not 100% on time. That and it also being dinner makes it harder on timing. Might get up at 4-5am to get started. Might even light the KK before I go to bed and put it on first thing in the morning. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
BonFire Posted May 25, 2018 Report Share Posted May 25, 2018 Hey Aussie.. nice looking cook, did you go through a stall with the brisket, i done 2 pork shoulders 1.5 kg's each Xmass just gone on BJoe, one took 2hrs longer to get there. Do you wrap in paper and foil at the same time (did i read that right) I got a huge roll of pink B paper online last year (if anyone wants to know i can dig up where i got it)probably paid too much for it, dunno. Also saw a packer brisket at the local supermarket during the week Gilberts around 5-6 kg, things are slowly changing for the better 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 25, 2018 Report Share Posted May 25, 2018 Hey Aussie.. nice looking cook, did you go through a stall with the brisket, i done 2 pork shoulders 1.5 kg's each Xmass just gone on BJoe, one took 2hrs longer to get there. Do you wrap in paper and foil at the same time (did i read that right) I got a huge roll of pink B paper online last year (if anyone wants to know i can dig up where i got it)probably paid too much for it, dunno. Also saw a packer brisket at the local supermarket during the week Gilberts around 5-6 kg, things are slowly changing for the better Troys meat sells 300m rolls for$90. I will get a roll but 300m is like a couple life times for me. I am sure kids will use for craft. Happy to give you some when I purchase next week Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
