Carnivore lads night and Smoked Brisket Recipe

brisket1

In the little village I live in we have a bunch of real foodies, and are lucky to have Steve from Pitmans Farm where we can nip to for our fix of well aged beef. Over a few beers one evening we had come up with the idea of a beefy carnivore night to cook and taste different cuts of beef and discuss the results. So Steve and I put together a tasting menu of the following delights.

Slow and Smoky Brisket~Traditional Slow Roast Brisket~Pulled Beef~Dino Beef Ribs~Smoked Brisket Chilli~Tuscan Grilled Veal and Dexter T-Bones~Dirty Veal Fillet~DIrty Dexter Skirt.

We also had some nibbles of pulled veal, fennel and cajun pork scratchings.

The brisket was 60day aged and took 8 hours to cook, being dry aged for so long it took a lot less cooking than younger briskets and had a wonderful depth of flavour, I used Butt Rub dry rub and smoked low and slow at 110-120deg C for 6 hours in the Kamado Joe ceramic BBQ over pecan and apple smoke. I then wrapped in foil and poured in half a bottle of beer and a glug of bourbon, cooked at the same temp for another hour, and finally brushing with BBQ sauce, and cooking for another hour uncovered. I allowed to rest in foil for another hour. The result was smoky and had a really good aged beef nutty taste well balanced with the smoke.

All the food went down well and it was fun discussing the various cuts of beef, cooking methods and techniques.

 

11 responses to this post.

  1. Beautiful meat!

    Reply

  2. Posted by Leon on June 28, 2013 at 11:29 am

    Looks delicious. Luckily I have a few farms around me so will look into where I can get some aged beef! Thanks for the idea.

    Reply

  3. I should never visit here when hungry…

    Reply

  4. Oh my. I know what I’ll be trying next in my smoker. I just need to figure out how to adjust the temp in there. I’ve been making progress with the main bit of the grill so I need to practice with the smoker! 🙂

    Reply

  5. That looks amazing!

    Reply

  6. You live a good life…

    Reply

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Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

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