|
|
Post by minesamojito on Jul 10, 2012 20:27:53 GMT
and if you ever venture south on the m5 you are more than welcome to spend some time with us in sunny devon (well sunny most of the time)
|
|
|
|
Post by drsweetsmoke on Jul 10, 2012 21:37:29 GMT
oh yes! that looks the business, missed it too, but your steak was out of this world, and the bangers on the carson great too I've got a whole dexter brisket awaiting my return next week, so any tips would be much appreciated cheers marcus I do a very basic brisket trimming most of the fat away. Inject it with home made beef stock then season with kosher salt straight after then hit it with Spicewine . You want a good beef rub with little salt as you already added the salt before the rub. Wrap in cling film for two hours. Smoke that bad boy at around 325 till it looks like the bark is forming, place in a pan with more stock and let continue to cook ( no more smoke wood) til it hit's 185 then remove, close in foil and let sit in the cambro for two hours.  My beef stock is very heavy in veg which helps improve the flavor and a need for less rub. |
|
|
|
Post by minesamojito on Jul 11, 2012 5:01:36 GMT
Thank you matey, that sounds great, will be having a go in the next couple of weeks and will let you know how I get on.
I think if you use a cracking bit of rare breed brisket it needs minimal messing with, as you show in your method.
Cheers
Marcus
|
|
|
|
Post by rivergirl on Jul 11, 2012 10:51:45 GMT
Arrh thanks Al !!! marcus have you used the walnut yet  did a roast beef on it that was simple divine !!! but was that the plank or the primo !!!!!! |
|
|
|
Post by minesamojito on Jul 11, 2012 21:54:17 GMT
have been using one as a serving board, served a whole salmon at the weekend, everyone said how beautiful the board was, saving the other one for some serious plank roasting
don't worry will keep my side of the deal, will need to see some primo pics on here soon, so best get my act together
cheers
marcus
|
|
|
|
Post by drsweetsmoke on Jul 12, 2012 13:18:57 GMT
I'm thinking it was a combination of the cook, plank and the primo.  I love ceramic cookers. |
|
|
|
Post by rivergirl on Jul 12, 2012 13:37:54 GMT
Thanks you ywo!! As I have tons of fruit wood here I am going to try just using wood in the primo so it's spatchcock chicken and a soda bread for the experiment with roasted amaretto peaches for pud!
|
|
|
|
Post by minesamojito on Jul 12, 2012 17:02:37 GMT
ooo that sounds fab! lucky you with all that fruit wood, I'm seasoning some greengage wood to try next year, should be similar to plum
cheers
marcus
|
|
|
|
Post by rivergirl on Jul 12, 2012 19:26:13 GMT
forgot about greengage ( one of my favourite fruits ) must go back to my old house and see if the tree needs a trim !!!! shortly I will have some mulberry, fig and quince shuzzings for my stash took two more wild cherry ( or plum ) trees out today and planted 5 more . Am trying to stash as much as I can because if we go back to blighty ( as is the plan) next year I might not have a garden chock a block with wood !!!!
|
|
|
|
Post by minesamojito on Jul 12, 2012 19:54:05 GMT
sounds like a good plan to me want to get my hands on some pecan to try, seeing as all the guys are raving about it. cheers marcus |
|
|
|
Post by rivergirl on Jul 14, 2012 20:06:30 GMT
The only nut I have are hazel and walnut, what is the rave about pecan ??
|
|
My beef stock is very heavy in veg which helps improve the flavor and a need for less rub.
did a roast beef on it that was simple divine !!! but was that the plank or the primo !!!!!!
I love ceramic cookers.