So I have continued my build and put together a PID temperature controller, basically a thermostat with a fan to control airflow to control temps. I can basically set a temp and it'll stay there until the battery runs out, about 20hrs depending on how much fan is needed.
Did the brisket from the other thread this way. It was a 6kg packer cut brisket from Roger's and son bought online. 28 day aged grass and pasture raised.
Day before I made an injection by simmering some beef stock, Wuss sauce and herbs for an hour, filtered out the herbs and then chilled it.
Day of the cook (day before the party) I trimmed the brisket and injected with the infusion, mainly paying attention to the flat muscle as it has less marbling.
The dry rub was based on the Beef rub from the Pitt Cue recipe with a few tweaks of my own.
Smoked over oak, unwrapped it took over 18hrs.
The point literally pulled off, I didn't even need a knife.
I cubed this to make burnt ends, stuck back on the smoker for an hour or two with butter and brown sugar, then added some of my homemade BBQ sauce to glaze. They were amazingly next level and I'm gutted I didn't get a photo.
One other thing I didn't get a photo of was the vegan option I knocked up of smoked seitan, all the vegans loved it but I'd like to try smoking actual veg and mushroom and see how they go, the seitan is a hassle to make.
The flat of the brisket was soft and moist, and the flavours were just immense. I'm not blowing smoke up my arse to say that was the best BBQ brisket I've had, and most of the party told me the same. Which means I have to do another one now to see if it was my skills or a fluke!
Still, another step closer to that pop up I reckon.
