*Charcoal* BBQ/Grilling

Testament1

Smurts wrote: »

That looks deadly, great colour!

I got my heat deflector from here for a similar size:

https://www.wlanthermo-shop.de/grillzubehoer/22/deflektor-kamado-13i-xl

Thanks, I'll check that out. I'll admit that I'd never even heard of kamados until this competition but safe to say I'm a convert to the charcoal way of life now haha.

Shakey_jake

oleras wrote: »

Just an FYI.

The Premium Butcher is doing free delivery on orders over €50 for 48hrs.

Really good brisket and dry aged steaks, have the picana on order for next week.

Is the brisket decent, fancy doing one for the craic this weekend

Ive only ever done one and it half turned out dry the center

budgemook

Shakey_jake wrote: »

Is the brisket decent, fancy doing one for the craic this weekend

Ive only ever done one and it half turned out dry the center

You could try injecting it with stock and wrapping it when it stalls.

Shakey_jake

Ahh brisket rubbed up and ready to go for in the morning

thereitisgone

thereitisgone

Cold smoked cheese for xmas, smoked about 16 hours, please dont open another thread for another kind of smoking i only do this once a year so would be quite lonely in there, Finnish kermajuusto, and a few different cheddars vacuum packed some with garlic paste and parsley oregano rest with tabasco habenero

oleras

thereitisgone wrote: »

Cold smoked cheese for xmas, smoked about 16 hours, please dont open another thread for another kind of smoking i only do this once a year so would be quite lonely in there, Finnish kermajuusto, and a few different cheddars vacuum packed some with garlic paste and parsley oregano rest with tabasco habenero

Cold smokers and pellet grillers alike !

thereitisgone

Started brisket early this morning, see how this turns out, thinking it might take about ten hours

clivej

thereitisgone wrote: »

Started brisket early this morning, see how this turns out, thinking it might take about ten hours

Looks very nice, where did you buy it from?
Will you wrap it up at the stall to stop it drying out at the table?

thereitisgone

clivej wrote: »

Looks very nice, where did you buy it from?
Will you wrap it up at the stall to stop it drying out at the table?

Bought here in Finland, yes definitely wrap at the stall, just wrapped it while ago
Injected beef stock last night then a rub of half salt and pepper
Think the ten hours was optimistic 8 hours in now and still long way to go but no problem,
no dinner time was set in stone so all good
Probably around 12 if i have to guesstimate

martinr5232

thereitisgone wrote:

Bought here in Finland, yes definitely wrap at the stall, just wrapped it while ago Injected beef stock last night then a rub of half salt and pepper Think the ten hours was optimistic 8 hours in now and still long way to go but no problem, no dinner time was set in stone so all good Probably around 12 if i have to guesstimate

I was thinking you were being a bit optimistic with 10 hrs 12 to 14 id say is more realistic either way it will be worth the wait. Enjoy.

the_galway_fry

How much should I be expecting to pay for a brisket roughly, I appreciate they are differing sizes. I've seen what look like half brisket for 45 euro in a local butchers here which seems expensive

I tried registering with pallas goods but they neither respond to emails or let people register now it seems.
Is there other options that would deliver to galway.

Thanks

Mickiemcfist

The premium butcher does 3kg for about 25. But yea local butchers can be up to 40.

budgemook

A guy from Texas I know recommended this:

https://www.sherwoodfoods.co.uk/shop/beef/beef-packer-brisket/

Main benefit being that it is packer cut, which typically is not available in Ireland. I prefer to buy local but will probably try this out at some stage.

rubadub

musgraves do a brisket, if you can get a cash n carry card. It does not say the price but lots of their stuff is reasonable. They also had huge slabs of pork belly which would look class if feeing lots.

https://order.musgravemarketplace.ie/link/en/fresh-chilled-goods/meat-poultry/catering-pre-cut-beef/standard-steaks/butchers-select-brisket-av-weight-9-5kg-/175969/p/?parm=CAT1MUSGRAVE&prdcod=175969

tangy

Looks like all their meat is sent frozen.

FixitFelix

budgemook wrote: »

A guy from Texas I know recommended this:

https://www.sherwoodfoods.co.uk/shop/beef/beef-packer-brisket/

Main benefit being that it is packer cut, which typically is not available in Ireland. I prefer to buy local but will probably try this out at some stage.

Gotten brisket, pork butt and beef ribs from there and its excellent

the beer revolu

budgemook wrote: »

A guy from Texas I know recommended this:

https://www.sherwoodfoods.co.uk/shop/beef/beef-packer-brisket/

Main benefit being that it is packer cut, which typically is not available in Ireland. I prefer to buy local but will probably try this out at some stage.

That pic doesn't do it any favours - looks very dry.
Come to think of it, every pic I see of bbq brisket, it looks dry.

I'm really struggling to see the almost mythical allure of this cut of meat which seems insanely difficult to cook perfectly.

So, why does everyone get so excited bout this cut?
Is it because it's so difficult to cook well?

clivej

the_galway_fry wrote: »

How much should I be expecting to pay for a brisket roughly, I appreciate they are differing sizes. I've seen what look like half brisket for 45 euro in a local butchers here which seems expensive

I tried registering with pallas goods but they neither respond to emails or let people register now it seems.
Is there other options that would deliver to galway.

Thanks

I'm getting my briskets for about €25, James Whelan, Clonmel will post as will others.

clivej

the beer revolu wrote: »

That pic doesn't do it any favours - looks very dry.
Come to think of it, every pic I see of bbq brisket, it looks dry.

I'm really struggling to see the almost mythical allure of this cut of meat which seems insanely difficult to cook perfectly.

So, why does everyone get so excited bout this cut?
Is it because it's so difficult to cook well?

The brisket I cooked, 12 hours, was very moist and tasted great BUT did dry out quick enough on the table. I have been told to wrap it at the stall to keep it moist for longer.

budgemook

I suppose it's the challenge of getting it right? But yeah, for me it is usually not worth the hassle and that's why I've only done it twice on the BBQ - first time it was a massive piece and I had to take it off at 9pm before it reached the right temp, second time it was a piece of crap cut, two small bits rolled up together. So between trying to get a good cut and trying to cook it right and have it ready for the right time it sure is a pain but it's a challenge I want to complete for sure.

Until I feel like doing it again I'll just do short ribs instead.

fitz

budgemook wrote: »

I suppose it's the challenge of getting it right? But yeah, for me it is usually not worth the hassle and that's why I've only done it twice on the BBQ - first time it was a massive piece and I had to take it off at 9pm before it reached the right temp, second time it was a piece of crap cut, two small bits rolled up together. So between trying to get a good cut and trying to cook it right and have it ready for the right time it sure is a pain but it's a challenge I want to complete for sure.

Until I feel like doing it again I'll just do short ribs instead.

Also worth trying beef chuck and beef checks as delicious low and slow smoked options.

budgemook

fitz wrote: »

Also worth trying beef chuck and beef checks as delicious low and slow smoked options.

Big fan of beef cheeks! Meant to bbq some before but never have. On the list.

I did beef cheeks a few year ago ,they were absolutely rank.stright into the bin.
Yesterday I did a big pork neck on the kamado .
Came out class.
Hadn't used the the kamado in a while and was feeling guilty.Ribs next weekend for sure.

paddylonglegs

fitz wrote: »

Also worth trying beef chuck and beef checks as delicious low and slow smoked options.

Is beef Chuck the American name for the cut? Is there another name for it?

fitz

paddylonglegs wrote: »

Is beef Chuck the American name for the cut? Is there another name for it?

No, if you ask a butcher for chuck here they'll know what your talking about. It's shoulder.

thereitisgone

the beer revolu wrote: »

That pic doesn't do it any favours - looks very dry.
Come to think of it, every pic I see of bbq brisket, it looks dry.

I'm really struggling to see the almost mythical allure of this cut of meat which seems insanely difficult to cook perfectly.

So, why does everyone get so excited bout this cut?
Is it because it's so difficult to cook well?

For me its definitely the challenge
Every time i smoke it i get closer to my target of juiciness
Have smoked for years usually pork and fish, but started with the brisket about a year ago
I think what i have learned from the brisket has improved overall how i smoke
I give much more attention to the little details when i smoke anything now because of the brisket education
Was going to leave brisket till spring, but just seen great advertisment today here in Finland for Finnish black Angus brisket
So reluctantly, the quest continues this weekend

Brian?

BrownFinger wrote: »

I did beef cheeks a few year ago ,they were absolutely rank.stright into the bin.
Yesterday I did a big pork neck on the kamado .
Came out class.
Hadn't used the the kamado in a while and was feeling guilty.Ribs next weekend for sure.

Beef cheeks ate unbelievable when cooked right. Smoke them and then wrap them with beef stock.

Brian?

the beer revolu wrote: »

That pic doesn't do it any favours - looks very dry.
Come to think of it, every pic I see of bbq brisket, it looks dry.

I'm really struggling to see the almost mythical allure of this cut of meat which seems insanely difficult to cook perfectly.

So, why does everyone get so excited bout this cut?
Is it because it's so difficult to cook well?

A well cooked brisket is the nicest piece of meat you'll eat from A BBQ. Well worth the effort.

It's not even that difficult. Hold the right temperature for the right amount of time and you're 90% there.

paddylonglegs

Brian? wrote: »

A well cooked brisket is the nicest piece of meat you'll eat from A BBQ. Well worth the effort.

It's not even that difficult. Hold the right temperature for the right amount of time and you're 90% there.

What is that temp do you mind telling? (Haven’t tried brisket yet busy trying to learn as much as possible)