If you have a small Point End of the brisket, it is the same method as above but take the internal temp to 96 - 97C (205F -207F) before resting because there are more fat and collagens to break down mptied it and dried it by now). After two hours it should be ready to serve. The cook continues for a while and then it starts to slowly lose temp and goes in to the resting phase. Cover it with two beach towels then let it rest for two hours minimum.
Transfer it still wrapped in the tray in to the chilly bin (you should have emptied it and dried it by now). When the brisket hits an internal temp of 93C / 200F.
#Briqs coconut topping full#
Pre-warm a chilly bin by putting a full kettle of water in to it and closing the lid. Then cover the tray with foil and get it sealed nice and tight, then back in the pit. At 4 hours, transfer the brisket in to a foil tray and add any beer approximately 2-3mm deep. Only open the lid to spritz hard with water at the 1.5 and 3 hour point. Between 121 and 127C (250F and 260F) is your cook temp. Rub Brisket with a 60/40 ratio of black pepper to salt (or your favourite pre-made rub) and leave on the bench to come up to room temp and sweat a little. That said, if you do have a small flat end of the brisket, do this: More fat and collagen to break down and keep the surrounding meat moist. Cooking the flat with the point attached keeps everything super moist. I generally cook briskets that weigh 5kg or more nowadays. Always better over than under with this cut of meat Beef cheeks that are under are a terrible eating experience. There is a stubborn membrane in the centre that needs every bit of this time to break down and be edible. *NOTE Beef cheeks look small but don’t be tempted to take them off early/ shorten the cook. Then seal the tray up again and transfer to a chilly bin and place a couple of loose beach towels on top and rest for a minimum of 1 hour but preferably 2 hours. Transfer to the bench and leave it uncovered for 10 mins to stop the cook. If there is little to no resistance and the meat fibres splinter they are done. Just focus on making sure you maintain the temp between 121 - 135C (250 - 275F) for this stage.Īt the 8 hour point, open the foil gently and stick and fork in to the middle of the biggest cheek and twist 180°. You don’t need to open the pit at all now. About 5-7mm deep the liquid should be.Ĭover and seal the tray tightly with foil and then back in the pit for a further 4 hours. Options are plain water, beef stock, red wine, beer or a dark ale like Guinness but any dark beer is good. Transfer the cheeks to the pit and cook naked for 4 hours, spritzing hard with water at the 1.5 and 3 hour points.Īt 4 hours, transfer the cheeks in to a foil tray, add about 1/2 tablespoon of butter to the top of each cheek and add liquid. Rub generously with salt and pepper and let them sweat on the bench for 20 mins.
#Briqs coconut topping skin#
Trim the fat cap and silver skin off so you have meat exposed on both sides. Having tried them all, I found I preferred the flavour and texture when they are smoked first and then braised like this: Loads of different ways to do beef cheeks. I thought I'd share a few of them that I've collected:
#Briqs coconut topping free#
His recipes are also very easy to follow and it makes for a simple, stress free cook. I've had amazing results with every method of his that I've tried. I've recently discovered Noel Hassapladakis (NZ BBQ Master) and the low and slow methods he posts on the NZ Barbecue Alliance Facebook group. No pics of the droop or whatever, but man, the meat was marshmellow soft in the point. I reckon I could go 20hrs without replacing coals. Keen to try this again now that I've got a better idea on timeframes. Had to kick up the heat in the last 3 hours to get it to 95c internal before heading out. I could have cooked longer too, there's plennnty of fuel left. Unattended all night, but I had my thermometer app (inkbird) set to alarm me if temps got out of control. Dusted with Cattleman's Grill Ranchero and Sucklebusters SPG.Īll up 14 hrs cook time between 110 and 130, 5 hours wrapped in butchers paper, 2 hrs rest after the cook. Smoked with Cherry wood this time, my current flavour (because it's all I've got).
Still a hefty chunk, had to use a ball of tin foil to hump it up to fit right without creating pools of meat sweat, seemed to work wonders. This was about 6.5kg before trimming, probably lost 400g of fat. Thought I might do some ribs but Gilmours didn't have any, so ehh why not smash out a brisket. Heading to a mates place to help with some reno with a few others. Mutton wrote:First brisket on the WSM this weekend.
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