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.
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
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
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 !!!!