The Family is tired of juicy tender Briskets, but are now hooked on this sweet meat!
My Method takes 18hrs, started Sat 11pm, ready Sun 5pm.
(Bought 2 boxes of Coorong Black Point End Angus 6 Star Briskets last week from https://meatonline.com.au/ $12/kg and 1 Box individually wrapped frozen Wagyu Burgers $2.38 ea.) The Briskets are $11/kg today 23/4/24 ! Buy 3 boxes for Free Delivery.
1) Do minimal trimming as most of the fat will melt off, you can trim or scrape the rest of the fat off later when cutting the squares.
2) Inject with 2/3 cup MOIST MEAT BOMB dissolved in 4 cups of sugar Classic Coke.
3) Cover the brisket in 2 or 3 sweet Rubs.
4) Lay in Pellet Smoker fat side down to protect the bottom from burning, most fat will melt off, smoke at 107C for 8hrs, from Sat 11pm to 7am. Use LUMBER JACK COMPETITION PELLETS.
5) Sun 7am meat temp is 71-74C, take out of Smoker and sit in double large Costo tinfoil trays. (1 inside the other). A double tray is safer to carry as it won’t buckle in the middle and spill out.
6) Cover tray in tinfoil and place in house Oven at 110C till about 2pm when internal temp hits 94C, then turn off oven and rest meat for 2 hrs.
7) Put Cotton Inner gloves on inside XL Black Nitrile Gloves, and take brisket out and sit on large cutting board and cut brisket into 2 long halves.
8) Separate the 2 horizontal meat layers by pushing your hands through the soft fat layer between the top Point muscle and the lower Flat muscle and push them apart.
9) Trim or scrape off most of the remaining fat off both layers, but leave a little on the meat to keep it moist.
10) Trim off any burnt edges and cut into neat squares.
11) Tip out the old beef broth out of the double tinfoil tray and use 1 tinfoil tray to place the squares in upside down, so the burnt face is underneath and the fatty face is on top.
12) Make and stir the sweet sauce together in a jug: Brown Sugar, Hickory BBQ Sauce, 1 heaped teaspoon 5 Spice powder, Honey, Butter, Sugar Coke, Rib Glaze, etc..
13) Pour sweet sauce over the cubes so they are just submerged.
14) Place uncovered tray in Smoker set to 150C for 1hr, and baste squares each 30 mins.
15) Carefully take tray out of smoker and place in 2nd tray for safe carrying into the house.
I serve the meat squares & sauce on steamed rice as the rice takes away the sweetness overload.
