Hi guys got a cook up coming up Easter Saturday, thought I'd share some picks of the 6.5kg Brisket I got from Bertie's today.
The sauce bottle gives some idea of scale
It looks like something out of Franklin's fridge, I'm thinking about 14 hours at around 240f/115c to internal about 200f/93c What do you guys think?
I'm leaning towards a rub of salt/pepper/paprika/cumin sort of a cross between Franklin and BBQ PITBOYS.
Smoke will be pellets from my venturi generator for about the first 2-3 hours, a mix if Hickory 40%, Jack Daniels 40% and 20% Herb.
I'll trim it up and separate the Point and smoke them side by side for about 2hrs then lay it back on for the duration.
I might even have a go at a mop on it too.
"I LOVE THE SMELL OF BBQ...ANY DAMN TIME"
UDS with Beaver Queefer Temperature Control System
2/3 UDS With Weber Lid, sharing the Beaver Queefer
44gal Spit Hooded
44gal Spit Open Tophttp://www.littleriverraiders.com.au/
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