Got myself a 5kg brisket :)

[stretchie_]

I forgot to post up

Well, it was 4.7kg and looked like this:







Then after trimming (there was alot of really dense and hard fat) it weighed 2.5kg looked like this:




So it went on to the smoker, we went out for a bit then when we came back we made a fatty and put that on too




Ay up Verminskti, I do have a thermapen, and also a remote themometer so I can put it in the meat and leave it with the read out being outside the smoker but I didn't know what temps to look for, also, I want to get to the point where I don't need the thermometer, but that will take practice, oh well, SOMEONE has to do it I suppose

Here is the Bacon Bomb / Fatty / Death by Pig



And the brisket, crap video really, it's just me seperating the point from the flat, but I forgot to put my gloves on so I'm basically weilding a big knife and doing the monkey dance "oooh, ooh, ah ahhh"

[essexsmoker]

Looks really good. Very moist looking. Mmmm.

[Scantily]

You trimmed it by almost 50%?

Bloody hell, that's a fair chunk. I find it can be easy to get carried away with trimming so I try to keep it quite minimal. Looks tasty though!

[stretchie_]

Yeah, alot of trimming but to be honest it was all hard and solid fats that would not be of any use in the cook.

So going off the one's I have already had, I just got the same cut as normal but I cut all the crap off instead of the butcher. The ones I've had so far have been between 2-3kg.

It's all good practice though. Looking forward to trying it again

[YetiDave]

Nice lookin' piece of meat, that