I had a great night, some attendees may even suggest it was PERfect…….. (adding a pinch of fanTAStic to something that’s already good does that )Theme for last night's tasting was spring into summer. I thought most the wines fitted this quite well. We even has a special interstate AFF guest join us last night. Good to have you join us @Steady
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Hmmm...is @JohnM having a nap here?!
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the brisket looks like it was coming along nicely, did your patients reward you?
That’s great to hear, sadly though, it may cause another lifelong additionIt did!. I was quite happy with how my first attempt turned out. Prior to removing it was like sticking the probe into butter, so I was pretty confident it was in a good spot. I was undecided about wrapping or not. In the end, decided against wrapping as I wanted to know how moist it would be without. I think having the water bowl in the smoker makes the difference.
For the rub I went simple Texas style. Just salt and pepper. I might try onion and garlic powder as well next time. Thanks for all the tips!
That’s great to hear, sadly though, it may cause another lifelong addition
something else to consider (if you haven’t already) is resting the brisket in a cooler for 1 or 2 hours, it is worth the effort. I use one of those foil trays and put a bit of foil over the top (to seperate the meat from the towel) and a towel or two over and under. Any juice that is in the tray is poured over the slices - same same with pulled pork…. Use an old towel as the bbq smell isn’t easy to get out
you need to try a pork butt, (pulled) or if pork isn’t your thing, beef short ribs / whole beef shin / beef cheeks…….
I find any of the above great as a pizza topping, you can’t go wrong - pair the pizza with some frugal farmer.
and to keep it on topic, most red wine will match smoked meat*…… thanks for the invite to your tasting group, even with @JohnM there it was a great night
*google wine to match bbq (or brisket / pulled pork) and on the first page almost every common grape variety is listed….. I suggest a Shiraz - ‘10 Rockford Basket Press…..
I did a rump cap the other day. Turned out great... as good if not better than brisket and due to their size (1.5 to 3kg) able to be cooked for a smaller number of people.Maybe a smoker thread is going to be required
I landed up resting the brisket for about 45 minutes. Just on a cutting board and wrapped in foil.
I intend to try all sorts of tasty animals Have you done much with whole fish and poultry?
How was the Monterra Sparkling Shiraz by the looks of things? I ordered some as a gift but didn't taste it myself.
Stunning is an apt descriptor, thought the same myself and wish I grabbed more.Stunning Aussie Neb!
Stunning is an apt descriptor, thought the same myself and wish I grabbed more.