/ck/ - Food & Cooking

>>14069315
Well post more you dumb retard

Good luck <3

Give your best in this dying meat industry

Spring onions and garlic for the marinade.

Made a soy and sugar mix for the marinade

Added some miso paste, lime juice and chilli powder.

Marinade on the brisket - into the the fridge to work overnight.

Wow it's now the next morning and it's time to flip the brisket

Hours later and it's almost time to cook.

Lifted it out and flipped again. It smells so good.

Made a run of golden caster sugar, chill flakes, paprika, cayenne pepper, cumin, chili powder and freshly ground black pepper.

Want to get the brisket crispy on the outside by using this.

Hurry up and cook it!

All rubbed up and ready to go.

Promising. You better not fuck this up OP

>soy
>sugar

its gonna burn in like 30 minutes

BBQ ready

Water for a drip tray and moisture

Gonna add some wood chips for smoke.

Starting with some charcoals in a separate chimney so the barbecue stays hot longer.

Brisket on.

>>14069315
Get a packer then come back, thays a gay ass flat that you ruined

>>14069599
What?

Whilst the brisket cooks put some halloumi on the barbecue.

Didn't go crisp but smoked up so good. Gonna dump some other cheese on their and see how it goes.

Only got some half decent cheddar and some pre-sliced Gouda and Edam - let's see what happens

Also making some mashed potatoes

And cooked through the remaining marinade sauce for gravy.

Brisket looking good - going to see how the cheese goes.

>>14069761
looks burnt

Right so the rest of the cheese didn't work as well as the halloumi.

The edam was just mealty.

The Gouda had a bit of smoke.

The cheddar was really good - next time I do this in gonna toast half a block.

Just checking the brisket - it's almost done

>>14069323
>dying meat industry
when the food runs out, we will eat the fallen.

Starting to mash the potatoes with some butter - still need to add cream and garlic.

>>14069829
It's gonna be fairly dry given your cooking method, probably still edible though.

>>14069855
How would you recommend cooking for future attempts?

>>14069877
brisket is supposed to be cooked low and slow.
we're talking 12 hours.

Dipped some apples in sugar syrup for dessert. Going to bake them.

>>14069877
you are grilling it, not smoking it. the latter is the decidedly better way to do it.

Also gonna roast some pineapple.

Okay it's done

>>14069945
let's see these slices.

It getting mashed.

>>14069945
Looks good to me

>>14069877
It's pretty lean so as others have said low and slow such as a smoker. In a pinch you can get your charcoal grill going low(210-220F), add wood chips, add brisket to get a little smoke flavor. Then wrap in foil and finish in a low temp oven. You can try on the grill but those charcoal grills are difficult to keep at a constant low temp because the thin metal.

Spinach wilted with salt and butter because I was too lazy to cook other veggies (aware that buttery spinach is basically not a veggie)

>>14070066
Thanks that's very helpful for next time

Okay slicing it now - it smells so good.

One of the apples is unhappy

All served up.

Gotta say the brisket is delicious - especially with red wine.

Might salvage the apples later if I can be bothered.

>>14070124
Oh shit, that looks good

>>14070185
That looks great. F the haters bro you killed it

>>14070124
>>14070185
not bad bruv. I typically do a whole brisket but this looks fine. How was the texture? Brisket can get really chewy if you don't render that shit down for hours

>>14070256
> you killed it

Yup. OP is going to enjoy all that meat cancer in his asshole in 2 years. Carnists are definitely "killing it."

>>14070262
Thanks bro.

All truth it was a wee bit chewy but not enough to cause an issue ( I'm a big soft-teeth baby and food being overly chewy is a big problem). I will definitely take the advice of anons here in future.

>>14070269
What is meat cancer?

>>14070185
Looks like it turned out pretty good. Nice job I thought you were going to completely fuck it up to be honest

>>14069602
He was saying you should have gotten a whole brisket (known as a packer brisket). There are two parts to every whole brisket - the flat and the point.

Pic related, a whole (packer) brisket I smoked recently. Texas style rub - salt and pepper only

>>14070482

>>14070124

Now that looks good.

>>14070482
>>14070487
Thanks anon for the advice. Is this your brisket sliced - it has a lovely smoke ring.

Good job, OP. Highly recommend smoking next time, but given your method this turned out awesome.

What is the difference between "aromatics" and "seasonings?"

>>14070642
How you use it?

>>14070611
Thanks gonna research this more

>>14070185
looks good, smoke it next time

I work in a BBQ restaurant if you want to try our cooking method for brisket it's the following
>smoke at 160-170F for 8 hours
>let cool down, wrap in foodsafe vinyl
>bake in oven at 165F for 10 hours
Ready to serve at this point but we fire over 50 pounds at a time so we let it cool down again and then fire individual trays at 200F for 180 minutes to reheat it.

>>14071471
Also want to mention that we marinade in a very simple sugar and salt water brine simply to render the fat, all flavor comes from the wood smoke and dry rub that's applied to the meat after brining.

>>14069315
when you score it, are you supposed to go throught the fat and/or potential membrane into the meat, or is just a small cut into the fat enough to have the desired effect? dont people also usually cross-hatch the scoring?

>>14069877
i think you might have had too much charcoal. you want a steady low temp, so you want to start with less, and add it as you go. my friend's bbq has a hinged grill where you can add coals to one end without upheaving the whole grille. that shit is sweet. mine doesnt, I use vice grips to grab and lift the whole grille to add charcoal