Bone in Brisket UK Style


 
M

Morgan Sziraki

TVWBB Pro
Hiya

I sent an email to Chris thanking him once again for making this really cool space for us to share, brag, discuss, winge, whine, and moan or simply learn from each other

I was cooking a UK style, primal cut brisket (bone-in) massing at 11kg
no rub, no salt, no pepper, nothing added
i cut the point end off under the vertebra immediately beneath a suitable site (that bit is becoming pastrami [ currently being cured ])
temps were out of control, i now realise this was due to lack of enough sand in the pan (don't like water over fire :) )
had to finish in a low oven due to the temperature problem

i big thanks to all of you, and again to @Chris Allingham (this is my reply to your, 'Thanks for the kind words..' reply to me)

here are some pic from the 22 hours (sorry G+ doesn't support links with .jpg extensions)

https://goo.gl/photos/TtM3Nh46onG5RL668 - 11kg of meat
https://goo.gl/photos/zaHNzLc8QGWMsT8A8 - the finished product

All the pics: https://plus.google.com/+MorganSziraki/posts/9qzACu8vgN9 , you need to click thru for all the pics

btw, was fork (or prolly spoon) tender, just needed a little beef broth reduction as a sauce/glaze to get some salt in, and boost the flavour
 
Last edited:
Morgan Sziraki said:
Hiya

I sent an email to Chris thanking him once again for making this really cool space for us to share, brag, discuss, winge, whine, and moan or simply learn from each other

I was cooking a UK style, primal cut brisket (bone-in) massing at 11kg
no rub, no salt, no pepper, nothing added
i cut the point end off under the vertebra immediately beneath a suitable site (that bit is becoming pastrami [ currently being cured ])
temps were out of control, i now realise this was due to lack of enough sand in the pan (don't like water over fire :) )
had to finish in a low oven due to the temperature problem

i big thanks to all of you, and again to @Chris Allingham (this is my reply to your, 'Thanks for the kind words..' reply to me)

here are some pic from the 22 hours (sorry G+ doesn't support links with .jpg extensions)

https://goo.gl/photos/TtM3Nh46onG5RL668 - 11kg of meat
https://goo.gl/photos/zaHNzLc8QGWMsT8A8 - the finished product

All the pics: https://plus.google.com/+MorganSziraki/posts/9qzACu8vgN9 , you need to click thru for all the pics

btw, was fork (or prolly spoon) tender, just needed a little beef broth reduction as a sauce/glaze to get some salt in, and boost the flavour
Click to expand...

That looks fantastic! That almost looks like chuck ribs.
 
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