Lockdown Low 'N Slow Brisket

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    Posted: 18 Sep 2021 at 3:20pm
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Lockdown, whats better then "low 'N slow"
Wagyu End Point Brisket 6,3kg after trim 5,6kg
Marinaded & refrigerated for 48hrs
Cooked time 13,5hrs at 275f
After 9,5 hrs wrapped in butcher paper for next 4hrs   
What's not in the picture ... lots & lots of black cracked pepper


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Post Options Post Options   Likes (0) Likes(0)   Quote MrWildabeast Quote  Post ReplyReply Direct Link To This Post Posted: 18 Sep 2021 at 4:53pm
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Bloody awesome fella 👏
Here fishy..fishy....
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Post Options Post Options   Likes (0) Likes(0)   Quote smudge Quote  Post ReplyReply Direct Link To This Post Posted: 18 Sep 2021 at 4:55pm
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Wow, looks tasty as Rocks!
Best gurnard fisherman in my street
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Post Options Post Options   Likes (0) Likes(0)   Quote Pcj Quote  Post ReplyReply Direct Link To This Post Posted: 18 Sep 2021 at 5:21pm
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What to do with a bolar roast??I have no idea nor does she but brought one anyway.
Crockpot??
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Post Options Post Options   Likes (0) Likes(0)   Quote Muppet Quote  Post ReplyReply Direct Link To This Post Posted: 18 Sep 2021 at 5:42pm
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Very nice RC.
Just had a couple of basic burgers done on the BBQ, it was beautiful on a day like this.
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Post Options Post Options   Likes (1) Likes(1)   Quote smudge Quote  Post ReplyReply Direct Link To This Post Posted: 18 Sep 2021 at 8:04pm
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Originally posted by Pcj Pcj wrote:

What to do with a bolar roast??I have no idea nor does she but brought one anyway.
Crockpot??

A crockpot is hard to beat Paul. I'm toying with the idea of an offset/woodfire/charcoal BBQ but I'm starting to think that I would be spending way to much time cooking. At least a crockpot you can turn it on and leave it
Best gurnard fisherman in my street
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 19 Sep 2021 at 10:12am
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I looked at the ones in the shops, from basic to automatics.
 of money
 Son has been making them for a few yrs now for locals.. Out of old automotive / forkhoist type lph tanks and firebox on the end.
They do all their 'oven' cooking on one...takes bit of skill, attention to the fire .. but once get the basics understand fire, embers , smoke....Pit cooked is so good.. and cooks a lot if need be.
 End of the day thu, bit practice and using the smoker or a bradly type cooker, even the elcheapo little charcoal ones do a nice job.

End of the day good results come down to choice marinates/ rubs, and attention to what you are doing.

Bad results are usually because not paying attention to what u are doing..
 Even a plain cut  comes out real nice if pay attention.Wink

Did a 6hr smoke/ cook of 4 large slabs of  beef the wife had marinating then a rub, to turn into pastrami couple days ago.
 Even had that 'shine' when put thru the slicer

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