Zak's 'Sometimes Sunday' Roast

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Re: Zak's 'Sometimes Sunday' Roast

Postby Frothwizard » Wed Dec 10, 2014 2:27 am

Thought I'd try the local butcher for a brisket and he got me this massive slab of meat...which was essentially brisket + extras attached.

So after some butchering I made a brisket loaf with the offcuts and then shoved them in the smoker.

Here's a happy snap of it cooking:

BrisketCooking.jpg


Here's the brisket loaf after 6hrs on its way to getting sauced and foiled:
BrisketBall.jpg


Both should be ready in about 6hrs from the time of posting (Total of 18hrs cook time). Shove them in an esky for 5hrs of so covered in towels to rest and then enjoy.
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Re: Zak's 'Sometimes Sunday' Roast

Postby Urrazeb » Wed Dec 10, 2014 10:03 pm

Mate that looks awesome! 18hrs...can't beat it :handgestures-thumbupleft:

If anyone can get a hold of some cape grim beef ribs then snap em up.. Those things are something special after a slow cook
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Re: Zak's 'Sometimes Sunday' Roast

Postby Frothwizard » Wed Dec 10, 2014 10:17 pm

Yeah it was a raging success. Only the second brisket I've ever done and this one needed some serious butchering.

Final results:
LoafCooked.jpg

BrisketCooked.jpg
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Re: Zak's 'Sometimes Sunday' Roast

Postby 1 2many » Thu Dec 11, 2014 4:01 pm

Urrazeb wrote:Mate that looks awesome! 18hrs...can't beat it :handgestures-thumbupleft:

If anyone can get a hold of some cape grim beef ribs then snap em up.. Those things are something special after a slow cook


So these 18 hour cooks sessions, what temp are you talking about :-B
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Re: Zak's 'Sometimes Sunday' Roast

Postby Muppet » Thu Dec 11, 2014 4:16 pm

225f to 240f. Low and slow to break down the sinews and fats. Turns a tough fatty cut into something spectacular :happy-partydance:

Edit, nice job frothy :handgestures-thumbupleft:
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Re: Zak's 'Sometimes Sunday' Roast

Postby 1 2many » Thu Dec 11, 2014 4:23 pm

225f to 240f.


Thanks. :))

I willl just go and work that out in C 8-} :laughing-rolling:

Edit: About 110 c.
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Re: Zak's 'Sometimes Sunday' Roast

Postby Frothwizard » Fri Dec 12, 2014 2:06 am

Yep somewhere in that range...I usually don't go above 105C...although this one I ran for 6 hours at 105C then sauced and wrapped, last 12 hours at 95C.
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Re: Zak's 'Sometimes Sunday' Roast

Postby Triangle » Fri Dec 12, 2014 8:15 am

I would have picked up the pot on a Sunday if I knew this was going on. ;-)
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Re: Zak's 'Sometimes Sunday' Roast

Postby Zak Griffin » Fri Dec 12, 2014 8:49 am

Well I've got my work Christmas show this evening, and mrs griff is stuck at home with the kids... Being a Caring, Understanding Nineties Type, as Mac put it, I thought I'd better chuck a little pork shoulder in the weber so she doesn't have to cook while I'm out on the piss :laughing-rolling:

It's only a couple of kg, so 8 or so hours at 100° should do the trick :handgestures-thumbupleft:
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Re: Zak's 'Sometimes Sunday' Roast

Postby 1 2many » Sun Dec 14, 2014 3:40 pm

Ok nutha question for you super smokers, how much smoking chips,dust or pellets would be consumed in say 8 to 10 hours. looking on ebay the stuff look pretty expensive. :-B
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Re: Zak's 'Sometimes Sunday' Roast

Postby Muppet » Sun Dec 14, 2014 3:45 pm

Not much, I apply smoke for the first hr theres a certain temp where the meat apparently stops taking on flavor... You don't want to oversmoke, I did a lamb leg a few weeks back that ended up tasting like burnt engine oil. :puke-huge: Your spent oak is a great place to start. If your talking weber, chunks are the go.
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Re: Zak's 'Sometimes Sunday' Roast

Postby 1 2many » Sun Dec 14, 2014 3:53 pm

Yeah just getting idea's, been looking at cold vs hot, offside smokers bla bla 8-}

Don't really know where to start (on the cheap), I don't have a full size weber only the small rectangle one and the baby Q.

Was thinking about building one. :think:
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Re: Zak's 'Sometimes Sunday' Roast

Postby Muppet » Sun Dec 14, 2014 4:27 pm

My cousin just picked up a 57cm webber on gumtree for $30. Keep a eye out theres some great deals out there.
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Re: Zak's 'Sometimes Sunday' Roast

Postby Sam. » Sun Dec 14, 2014 4:37 pm

We are getting a family weber q for Xmas and apparently there is a new thing to use it as a smoker, not sure how it works but I hope it's good :pray:
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Re: Zak's 'Sometimes Sunday' Roast

Postby tipsy » Mon Dec 15, 2014 11:34 am

Had a lamb in the Weber last night. Chucked in some hickory chips. Bloody amazing.
I can see a lot more of this happening. :handgestures-thumbupleft:
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Re: Zak's 'Sometimes Sunday' Roast

Postby Zak Griffin » Fri Dec 19, 2014 8:38 pm

Zak Jr's second bday tomorrow, so we've got a few coming around for a barby tomorrow arvo/evening.

Going to put a pork shoulder in the weber early early tomorrow morning, should be pulling apart by tea time :handgestures-thumbupleft:
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Re: Zak's 'Sometimes Sunday' Roast

Postby Zak Griffin » Thu Dec 25, 2014 10:30 am

Last weeks pulled pork was a huge success :handgestures-thumbupleft: in this special Xmas edition of my sometimes Sunday roast;

Yesterday I cooked a pair of chooks on the rotisserie over heat beads. Deeeeeelicious. Just kept squeezing lemon juice over them, and a shake of seasoning every now and then.

Today I'm in charge of the veggies, because the mother in law cooked all of the meat yesterday ( :angry-banghead: ) so I've got hasselback potatoes, melted onions and roast pumpkin and carrot all in the weber now 8-)
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Re: Zak's 'Sometimes Sunday' Roast

Postby Zak Griffin » Mon Dec 29, 2014 8:02 pm

Rotisserie'd chook over heat beads in my BBQ :handgestures-thumbupleft:

IMG_1386.JPG


IMG_1387.JPG


For Mrs Griff's lunch tomorrow while I'm at work :crying-blue:
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Re: Zak's 'Sometimes Sunday' Roast

Postby MacStill » Mon Dec 29, 2014 8:05 pm

Looks just like the one we bought from Coles this arvo :teasing-tease:
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Re: Zak's 'Sometimes Sunday' Roast

Postby Zak Griffin » Mon Dec 29, 2014 8:17 pm

Tastes better than any Coles chook! and only cost me $6 :handgestures-thumbupleft:
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