Brisket on Nostr: 68hrs fasted and struggling to do math or type now 😆 Brisket has been wrapped in ...
68hrs fasted and struggling to do math or type now 😆
Brisket has been wrapped in baking paper and then foil. It's in the oven on a chopping board as low as it goes (about 90⁰C). I'll flick it off in an hour & let it cool slowly.
I'm not happy with bark/colour on the outside. I think it's because of the tray of water underneath. A little too moist to take on much colour. I'll eventually get a decent offset smoker & give that a go. The Kamado is great but it's hard to do pork crackling & hard to get a bark on brisket.
I've opened the vents up in the Kamado and the potatoes are in. Looking forward to it all!
Brisket has been wrapped in baking paper and then foil. It's in the oven on a chopping board as low as it goes (about 90⁰C). I'll flick it off in an hour & let it cool slowly.
I'm not happy with bark/colour on the outside. I think it's because of the tray of water underneath. A little too moist to take on much colour. I'll eventually get a decent offset smoker & give that a go. The Kamado is great but it's hard to do pork crackling & hard to get a bark on brisket.
I've opened the vents up in the Kamado and the potatoes are in. Looking forward to it all!
quoting nevent1q…z65hGM.
So I'm 60hrs fasted now & feeling pretty good. It took me a little while to get to sleep last night & I had to wake up to pee several times. Not a great sleep but I don't really feel tired either. Black coffee is good like that 😆
I'm breaking my fast with a brisket that's been dry brining with a dry rub that I like, plus some extra Salt. I'm aiming to smoke this baby for 6 hrs once the smoker reaches about 100⁰C. I'll then wrap it paper & foil to finish in the oven (lowest temp) while I bake some spuds in the smoker.
I trimmed a small amount of fat & membrane from the flat of the brisket (the thick end) to allow the seasoning to penetrate. I also used some commercial charcoal to avoid the embers going out mid cook (which happens last time). I'll be keeping an eye on the external temp gauge & sneaking a peak or two, but this is a pretty hands off cook. This is one of the benefits of a kamado grill versus an offset smoker or a Weber - stable temps for hours.
Breaking a fast is almost worth the fast itself for me. It's hard to describe how satisfying it is after 3 days without nutrition. There's something to be said for delaying gratification & hunger is the best sauce.
🧡🤙
