Aussiedistiller, Home Distilling, Moonshine, Home Brew

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:



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


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.

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

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

Final results:

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

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:

225f to 240f.

Thanks. :))

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

Edit: About 110 c.

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.

I would have picked up the pot on a Sunday if I knew this was going on. ;-)

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:

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

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.

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:

My cousin just picked up a 57cm webber on gumtree for $30. Keep a eye out theres some great deals out there.

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:

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:

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:

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-)

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





For Mrs Griff's lunch tomorrow while I'm at work :crying-blue:

Looks just like the one we bought from Coles this arvo :teasing-tease:

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