New Reverse ‘Busy Man Brisket’ Technique.
The standard Busy Man Brisket method is to smoke a Brisket overnight in Smoker, then boat it in a deep beef broth tray at 120C for lunch, but sometimes the Brisket isn’t ready till 3pm. This new idea is foolproof for a Sun 12:00 lunch.
Visitors coming for Sunday lunch, so I need a 6kg Brisket to be ready at 96C internal temp by Sun 10am, and then rested for 2hrs at 60C in the oven.
– Fri night: trimmed and injected Brisket with MOIST MEAT BOMB and beef broth, then placed in fridge covered in glad wrap.
– Sat 7am, filled Smoker Maze with Charcoal Pellets for extra smoke flavour and colour, and lit one end to start it smoldering.
TIP:- Cold Smoke Tubes or a Maze, adapt their smoke output to the size of the smoker they are put in.
In a BBQ or Pellet Smoker, the Maze creates a small amount of smoke for 14hrs with Charcoal Pellets or 18hrs with Hickory hardwood Pellets, BUT in a large smoking vessel like our large double door shop fridge, a Tube or Maze creates a lot more smoke that goes up and out the top vent by itself without an air pump, and burns for a few hrs less.
– Placed Brisket on non stick FROGMAT Smoker Mesh, next to Smoker Maze, in Pellet Smoker, with hopper filled with LUMBERJACK COMPETITION pellets.
– Smoker temp set to 110C for an all day smoke.
– 12hrs later at 7pm Sat, Brisket now at 72C. Smoker Maze was still smoldering and went for another hour. Poured 2ltrs of hot beef broth in double costco tinfoil tray and placed brisket in, and covered it in tinfoil, then placed in oven overnight at 100C.
– Sun 10am Brisket Probed at 96C, turned oven down to 60C and served visitors at 12:00.
– Sliced brisket and served it on buns with creamy coleslaw, tomato, cracked pepper, and lettuce, with a squirt of SMOKEY HICKORY BBQ SAUCE on top.
