food Boomas BBQ

[texas blues]

Have mercy n' sheeit!!!
 
That brisky looks super wombat guud!
 
Almost all the good Texas bbq joints do it up just like that.
 
Salt & pepper only. 

 

[sicman]

I want to bend that on more than my finger.
 
Boom you are straight killing this bbq thang.

 

[Booma]

Cheers sic!! Been a fun path to learn on

 

[The Hot Pepper]

Bahaha, nm I see he corrected you

Corrected nothing that shape is odd! Does not look like a US packer.

Look up "brisket packer."

That's a down under cow!!!!

 

[cypresshill1973]

Nice! That looks delicious. I need this!

 

[JoynersHotPeppers]

Corrected nothing that shape is odd! Does not look like a US packer.

Look up "brisket packer."

That's a down under cow!!!!

I hear ya, just knew it had the point is all Now if we can get him to do some burnt ends!

 

[Booma]

Corrected nothing that shape is odd! Does not look like a US packer.

Look up "brisket packer."

That's a down under cow!!!!

Yeah our brisket do all tend to be a lot smaller than the U.S. ones and also not as well marbles unless you get a wagyu one.

Generally the brand that I use weigh in at 6-8 kilos, point and flat.
As mentioned this one was from a lot smaller breed of cow, and also cut of a little short.

When I get one from the other supplier I'll put some pics up see what you think

 

[The Hot Pepper]

Looked more like the flat (right side of line). But yeah. Still weird shape.

JHP got skill to detect that point.

 

[sicman]

Look up "brisket packer."

 

Ok. 

You go to some weird bbq's.

 

[grantmichaels]

What temp did you pull, how did you rest - out of curiosity ...

 

[Booma]

Pulled at 203f, was already wrapped in butchers paper and foil, rested for an hour

 

[grantmichaels]

Makes sense. Have you pulled one at 180F yet?

 

[Booma]

Lowest ive gone is 190f

 

[grantmichaels]

The guy at the smokenator forum swears on pulling them at 180F and sticking them in a cooler for a couple of hours ...

I've decided if I run of fuel anytime past 180F, I'll try it ... but I'm planning to pull around 195F if possible ...

 

[JoynersHotPeppers]

Pulled at 203f, was already wrapped in butchers paper and foil, rested for an hour

When did you wrap it?

 

[Booma]

Stalled at 173f, wrapped then

 

[JoynersHotPeppers]

Stalled at 173f, wrapped then

Nice, guess you are in the soft bark school and honestly it makes the most sense unless you eat it all right away well except for burnt ends. It is hard for me to do burnt ends...I overeat every single time! 

 

[Booma]

Nice, guess you are in the soft bark school and honestly it makes the most sense unless you eat it all right away well except for burnt ends. It is hard for me to do burnt ends...I overeat every single time! 

I've done a few with no wrap at all, bark has been great, but as you say, doesn't seem to be as good if not eaten then and there

 

[grantmichaels]

I can't wait to eat brisket, kept it light today in preparation ...

 

[grantmichaels]

Just stopped by in hopes of Q, lol ...