Ayy lmao ck my mate left his smoker at my house today so Im gonna cook up some beef brisket. Never smoked solo, never done brisket at all. Follow along and laugh when I fuck up.
Pic 1: brisket brining this morning
Got some fuel from Bunnings aye
This was it in action yesterday
>>7305675
>mfw it turns out to be an electric smoker and OP sets it on fire
And today
>>7305675
>Bunnings
You Aussie m8? Did you get the brisket from a butcher?
If you made your photos a sensible size I would be able to view them m8. I can't waste 4mb of data on one photo.
Fuck cleaning this bitch i already steel wooled the girls
>>7305706
Yep straya is me also duly noted hope this size is a little better doing all thjis shit off my phone
Brined 2 hours and hes ready now just getting the coals hot. Secret spice rub patent pending do not steal
Both post brine, need to rub this one doen still. I like to rub em real well
>>7305728
Secret rub do not steal
>>7305745
now slather it in vegemite ya silly cunt
You could have just got a sausage on bread from bunnings and saved yourself the hassle of cooking.
>>7305745
>pre-ground cinnamon and allspice
that's okay you can keep it
>>7305757
that's only on weekends
>no brown sugar
Well despite forgetting to put the log and woodchips in for smoke at first, we have ignition! Temp reading 150c (300f) but because theres usually an extra chamber and thus the thermo is normally further away from it I think this is probably normal for now.
Pit hand taking off the washing, lest we have smokey sheets (yum)
>>7305780
Very nice legs and feet. Post moar please.
Hope the neighbours send the ranger around like yesterday
>>7305789
You'd make a good trap.
>>7305791
D-dont be lewd /ck/chan
Now we wait an hour and a half, wrap and then jerk off for 6 more hours.
Pic: Yours truly, back when I was still a pit hand (yesterday)
>>7305818
Shit wrong pic
>>7305818
Remember to actually wrap once you've given it a good check over, not just on the hour and a half by default. Brisket can take a lot of smoke, breh.
>>7305675
ew, you're cooking with a wax fireplace log????
>rekt
>>7305794
post feet
>>7305820
Are you and the pit hand lovers m8?
Also you are smoking out your neighbours pretty bad. A bit inconsiderate.
>>7305835
Lewd
>>7305831
Its compressed wood
>>7305836
Nah hes my brother
>>7305912
looks good so far anon. would nom/nom
>>7305912
it's a fireplace log, they are not meant for cooking food..
>Ekoflame Firelogs are made combining wood residues and vegetable wax. There are no other additives!
Wood Residues are collected from furniture manufactures and other wood value adding industries and vegetable wax is a residue formed when processing vegetable oil. The two elements are mixed and extruded to form a Firelog. The Ekoflame Firelog burns in a similar way to a candle and will burn for between 2-3 hours depending on the conditions (External burning or inside a slow combustion heater). More oxygen will cause a faster burn.
>http://www.ecofriendlysolutions.com.au/Firelog/
>>7306081
Australians aren't very bright. I read about two of them looking for a way to get high. They found a dry chemical fire extinguisher and snorted the contents. They both died.
>>7306115
o my
i doubt he'll but the brisket will taste like shit
pretty dumb
Testing and wrapping
>>7305671
That's not a proper brisket
t. Texan
>>7306206
Hir edit
>>7306115
Two Europeans came to Australia and tried to make poppy tea. They both died.
>brining a fucking brisket
>artificial fireplace log
>all that white smoke
jesus christ this looks horrible
>been wanting to slow cook a brisket for weeks
>remember I have a tiny kettle BBQ
It hurts
>>7306434
how big? I do full sized packer briskets on my 22.5" weber kettle all the time.
>>7306458
55cm, that's about 22.5" right? It's not really deep enough for smoking from what I've used, the meat ends up being too close to the coals themselves to smoke.
It's probably something similar to this in size
>>7306468
ya, that's really close in size. Looks up "snake method" for kettle grill smoking. Works perfect. pic related one of my briskets
>>7305671
>ekoflame firelog to smoke a brisket
>>7305675
what in the fuck nigger, that is going to taste like shit
>>7306478
I'll try it next time. Same cooking time or did you have to change it since it was a smaller kettle?
>>7306499
no, same time. snake method keeps it right at about 225F-250F. Usually for a whole brisket it takes me about 13-14hrs. Internal temperature is a far better indicator. Take the brisket to about 200F and it's great
>smoking meat with presto logs
What the shit Australia?
>>7306566
We are very new to this kind of BBQ m8, and fuck-ups like the OP's is only to be expected at this early stage.
Australians have long loved the BBQ, but to us this meant a gas hotplate, not proper charcoal or smoking.
We are just starting out on proper BBQ and smoking.
From the pics it also appears OP and his brother have some congenital retardation.
>>7306526
mmm roastie...
Crusty
>>7306566
Australians are all about propane.
Taste the meat, not the heat.
Well ye doubting thomases, it actually came out pretty well! Put in at 11am came out 630 pm. Top half was a little dry, bottom was beautiful and rendered and juicy
>>7306881
>then i passed into a coma from all the pollutants in my meat, luckily i woke up 6 hours later to finish my thread
>>7306848
Maybe it's just all the newspaper and old meat on the grill but barbecues taste different to pans to me.
your sideways pics are really getting on my tits op
>>7306903
try it with a delicious wax fireplace log, hints of furniture manufacturer waste really bring it all together
>>7306479
nigga gon die
>>7305671
Your friend is gonna be pissed when he comes back for his smoker and finds out you ruined it.
>>7308203
Nah hes probably shitposting in this thread already
Now my smokey misadventure is complete, anyone got any bbq horror stories to share? We can gather around the warming flames of an eko log ;)
Ps happy straya day cunts
>>7309000
So how did the brisket taste m8?
Also poast moar pics of that qt brother of yours please. Especially feet pics please.
>>7309030
Tasted like a brisket. Beefy. Rich. Smokey. Hint of Furniture. Topside was a little dry. Not sure what to do with leftovers besides reheating in swanky steam oven for optimal moisture conservation.
Qt brother has gone out punting and punting hard for straya day
Ohh god you gyus werre right
shouldnt have used the log
>>7305745
>Allspice, cinnamon, and oregano.
Why so Caribbean?
