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PostPosted: Thu Sep 03, 2015 9:23 am 
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Joined: Thu May 14, 2015 3:44 pm
Posts: 19
Nice looking brisket mate. How much I cost ? I've been looking for a decent supplier of brisket around the S/E but everything seems to be towards the city or further west. Great resource for us novice folk


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PostPosted: Thu Sep 03, 2015 10:44 am 
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Joined: Mon Dec 09, 2013 12:30 pm
Posts: 268
Location: Melbourne
JOCKs wrote:
Nice looking brisket mate. How much I cost ? I've been looking for a decent supplier of brisket around the S/E but everything seems to be towards the city or further west. Great resource for us novice folk


I think it was around $19/kg but mind you it's not a wagyu brisket so fairly pricey compared to what I usually pay.

I'm pretty sure there' s suppliers in the S/E if you check the approved brisket suppliers link on the forum.

Cheers
BigBadFus

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Weber Q100
..... I need more BBQ soldiers.....


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PostPosted: Fri Sep 04, 2015 11:42 pm 
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Joined: Wed Mar 20, 2013 12:46 pm
Posts: 1564
Location: Sydney
In my experiences O'Connor > Cape Grim

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PostPosted: Sat Sep 05, 2015 8:49 am 
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Joined: Mon Dec 09, 2013 12:30 pm
Posts: 268
Location: Melbourne
First time trying o'conner tonight.
I did notice quite a bit more marbling than cape grim but the fat seam b/w the point and the flat was quite a bit thicker in the piece I have.
Will be interesting to see how well it renders during a low and slow.
I'll run my pit at 250 with the brisket on the top shelf only.
It's just over 12 pounds so I'm guessing it will be done in 12 hours at that temp and I'll also wrap in butchers paper instead of foil.
Here's hoping the paper doesn't catch fire on the top shelf.

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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