So i have read about the brisket cooks you guys do stateside and have always wanted to try one, problem here is almost all the brisket gets used for corned beef and very little else. Well i found a butcher that understands the cuts we need and even employs an American butcher 
So i bought a full one cut into two (8kg's in weight).
Brined in a red wine concoction
With the rub on
I was going to take off @ 170f
....but ended up taking it to 195f
The wife being Cheeky!
Pretty ordinary plated meal with just chips (fries) .......but Extra extra speacial tasting...i get what all the fuss is about now! was so tender could have carved it with a plastic spoon! i didn't trim any fat off left it on for the entire cook to baste i think that may have helped not sure but the slow 9 hr cook certainly helped i loved this meal and cant wait to try the next piece.
So i bought a full one cut into two (8kg's in weight).Brined in a red wine concoction
With the rub on
I was going to take off @ 170f
....but ended up taking it to 195f
The wife being Cheeky!
Pretty ordinary plated meal with just chips (fries) .......but Extra extra speacial tasting...i get what all the fuss is about now! was so tender could have carved it with a plastic spoon! i didn't trim any fat off left it on for the entire cook to baste i think that may have helped not sure but the slow 9 hr cook certainly helped i loved this meal and cant wait to try the next piece.
