EB Forum

if it turns out well (and it should) ill certainly post pics

one of my good mates owns a farm and gives me a full lamb every year. it's probably the best meat out there (although i've never had elk, which is supposed to be really good).

I love steaks. I am a meat lover.

I've never had elk but the most tender meat I've ever eaten is caribou. Moose is good in it's own way but is much tougher. Makes for good sausages though.

How long should I cook the brisket for? Some say 8-10 hours, others 12-16 (depending on weight of course).

As long as it takes.

wottagunn wrote:How long should I cook the brisket for? Some say 8-10 hours, others 12-16 (depending on weight of course).

I do 1.5 hours/pound at 230F.

But essentially

shoeless wrote:As long as it takes.

Thanks for the rule of the thumb.
I know it'll take as long as it takes, but I need to know when to get it started, so an approximate cook time will help with that.

Just had my first peek, and gave them a sprits.
Chamber has been sitting at 300F, grill at 200F for almost 4 hours now.

Over night ship to the US? Damn that looks insane

Smoke ring is on point wotta

Thanks mate!
Pretty happy with my first brisket attempt.
Was a little worried near the end, as the internal temp just wouldn't reach 190, yet I felt they were cooked. Made the call to take them off and I'm glad I did.

I wrapped one, in foil, at 6.5 hours and left the other one. Had them both on for about 10 hours in total. The unwrapped one (pictured above) was the better of the two I thought. Just a more intense flavour.

damn

PrintNoob87 wrote:

Codeblue wrote:Ya'll ever q LAMB?

I'm giving pastrami a shot for the first time this weekend. Been curing in the fridge for about a week and a half now. Will report back - just hoping not to kill anyone.

How did it turn out?