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Lockdown Low 'N Slow Brisket

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=135966
Printed Date: 29 Mar 2024 at 11:49am


Topic: Lockdown Low 'N Slow Brisket
Posted By: RockCrashing
Subject: Lockdown Low 'N Slow Brisket
Date Posted: 18 Sep 2021 at 3:20pm
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





Replies:
Posted By: MrWildabeast
Date Posted: 18 Sep 2021 at 4:53pm
Bloody awesome fella 👏


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Here fishy..fishy....


Posted By: smudge
Date Posted: 18 Sep 2021 at 4:55pm
Wow, looks tasty as Rocks!

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Best gurnard fisherman in my street


Posted By: Pcj
Date Posted: 18 Sep 2021 at 5:21pm
What to do with a bolar roast??I have no idea nor does she but brought one anyway.
Crockpot??


Posted By: Muppet
Date Posted: 18 Sep 2021 at 5:42pm
Very nice RC.
Just had a couple of basic burgers done on the BBQ, it was beautiful on a day like this.


Posted By: smudge
Date Posted: 18 Sep 2021 at 8:04pm
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


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Best gurnard fisherman in my street


Posted By: Steps
Date Posted: 19 Sep 2021 at 10:12am
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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