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PostPosted: Sat Dec 03, 2016 10:23 am 
Thank God I'm not a Moderator/Admin anymore

Joined: Wed Mar 27, 2013 10:35 pm
Posts: 176
Location: Sydney NSW
Yes can buy them single like this, they are usually displayed in their own section in the middle (don't know what you call em) open coolers?

But yeah, I've been wanting to do one in the WSM for yonks but time is against me, I haven't even had any time posting much in the old place let alone cook anything.

Bought 6 chunky short ribs from woollies the other night..they'll go on the WSM tomorrow if I'm not too wacked out from tonight's shift.



If I'd knew I was gonna live this long, I'd have taken better care of myself-(Waylon Jennings)


PostPosted: Sun Dec 11, 2016 4:52 pm 

Joined: Mon Jul 25, 2016 1:22 pm
Posts: 15
My costco brisket Pics.
That was a big cook got the smoker going at 6.00 am then the Brisket in at 7.00 am, the cook took 11 hours the rested in esky for 1 hour.
It was a 8kg piece of brisket and when i trimmed it i lost almost 2kg of fat, it was a a very successful cook my guests enjoyed it so much
Will defiantly cook that again for $7.99 a kilo you can't go wrong .
I used Dry Rub OAKRIDGE BBQ Signature Edition Black OPS Brisket

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PostPosted: Tue Dec 20, 2016 1:22 am 
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Joined: Sun Jun 30, 2013 11:53 am
Posts: 459
Location: Preston, Victoria
Good work, it's pretty good brisket for the cost, isn't it?

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Weber Smokey Mountain, Weber 22" One-Touch Gold and Silver models, BeefEater Discovery Series 5 Burner
Kansas City Barbecue Society Member


PostPosted: Sun Mar 12, 2017 12:18 am 

Joined: Wed Mar 08, 2017 8:20 pm
Posts: 7
Did a 9kg brisket in the GMG at 225f - cook time was 17hrs unwrapped with a 2hr rest in the esky wrapped in foil and towels.
Rubbed with yellow mustard as a binder. Rub was salt, pepper, brown sugar and paprika.

Cooked meat until the flat got to 94c then separated the point and diced in to cubes for burnt ends whilst the flat rested. Burnt ends was done with more rub and sauced with sweet baby rays.

Ended up with sliced and pulled meat and burnt ends.

Meat was great. Bark was even better.

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