I picked up a point end from Turner and George and its really dry on one side. Is that unusual? I was expecting high standards from them given what I've heard from others. It's now sat at 152F on my callow smoker. Barely fits on there! Going to do some pit beans to go with it. Absolutely nothing else to do today apart from look after small child.
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
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Mine was from Turner and George aswell.
Man of Honour
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Is the dry bit not from where it has been exposed as part of the dry aging process?
Here's my cook from Saturday.
My 3kg point end took just 7.5 hours, quicker that I expected. I didn't really encounter much of a stall, which was a real shock. I always planned to wrap (2 layers of foil) once things slowed down, but it got to 175F before starting to slow. Once wrapped it just kept on going well. Nothing like the ~2 hours of no movement whatsoever I get with pork shoulders.
All in all very pleased with the cook. Amazing smokey flavour and the texture was incredible. I told the mrs. it was supposed to be like beef jelly, to which she laughed and gagged in equal parts. But she almost finished her 3 slices before I could sit down. So happy with how tender it was, it was between 200F and 205F basically all the way through at the time I took it off the smoker, and gave it 1.5 hours to rest.
Decently trimmed by T&G, I took a little more off but was happy with what I got.
Rubbed it with salt, pepper, garlic granules, onion powder, but of dry mustard powder and some cayenne. The bark was so tasty.
After ~ 5 hours on the smoker.
Some BBQ beans to go with it. Pinto, haricot and butter beans with 1 tin chopped tomatoes, some golden syrup, bit of golden caster sugar, paprika, cayenne, salt and pepper, 300ml veg stock and some ketchup and BBQ sauce. Perfect side dish.
Unwrapped. I have to say the wrapping process did make the bark pretty mushy. Didn't detract from the flavour at all though. Some people say you can put it back on unwrapped to crisp it back up, might try that next time.
Sliced way better than I expected. I thought with a point end I might be left cubing it as all anyone goes on about with points is burnt ends, but I got some really nice slices against the grain.
Perfect bend test. It pulled apart so easily.
Beautiful slices.
What I'd add I'm really happy with is how tender is stays even a day later. Did mac and cheese with brisket cooked in last night, and when dicing the brisket to go in it was like cubing butter. It looked like dried old beef, which is normally tough as hell to cut, but with the connective tissue completely rendered it is tender as anything, and so tasty in mac and cheese.
Don't know why I waited this long to do brisket!
My 3kg point end took just 7.5 hours, quicker that I expected. I didn't really encounter much of a stall, which was a real shock. I always planned to wrap (2 layers of foil) once things slowed down, but it got to 175F before starting to slow. Once wrapped it just kept on going well. Nothing like the ~2 hours of no movement whatsoever I get with pork shoulders.
All in all very pleased with the cook. Amazing smokey flavour and the texture was incredible. I told the mrs. it was supposed to be like beef jelly, to which she laughed and gagged in equal parts. But she almost finished her 3 slices before I could sit down. So happy with how tender it was, it was between 200F and 205F basically all the way through at the time I took it off the smoker, and gave it 1.5 hours to rest.
Decently trimmed by T&G, I took a little more off but was happy with what I got.
Rubbed it with salt, pepper, garlic granules, onion powder, but of dry mustard powder and some cayenne. The bark was so tasty.
After ~ 5 hours on the smoker.
Some BBQ beans to go with it. Pinto, haricot and butter beans with 1 tin chopped tomatoes, some golden syrup, bit of golden caster sugar, paprika, cayenne, salt and pepper, 300ml veg stock and some ketchup and BBQ sauce. Perfect side dish.
Unwrapped. I have to say the wrapping process did make the bark pretty mushy. Didn't detract from the flavour at all though. Some people say you can put it back on unwrapped to crisp it back up, might try that next time.
Sliced way better than I expected. I thought with a point end I might be left cubing it as all anyone goes on about with points is burnt ends, but I got some really nice slices against the grain.
Perfect bend test. It pulled apart so easily.
Beautiful slices.
What I'd add I'm really happy with is how tender is stays even a day later. Did mac and cheese with brisket cooked in last night, and when dicing the brisket to go in it was like cubing butter. It looked like dried old beef, which is normally tough as hell to cut, but with the connective tissue completely rendered it is tender as anything, and so tasty in mac and cheese.
Don't know why I waited this long to do brisket!
My goat shoulder turned into a leg so low n slow is out the window. I've butterflied it and it's sat in the fridge marinating ready for Sunday when I'm going to do it hot and fast on the grill. It's probably worked out better as it looks like Sunday is going to be miserable in the morning, so at least I won't have to look after the smoker in the rain.
Man of Honour
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How come it turned out to be leg? I'd be a bit miffed if I got the wrong cut delivered...
Unfortunately their goat delivery didn't turn up and they only had leg in stock, they did email me to let me know and gave me some options but I thought I'd give the leg a go. I butterflied it and marinated it with bay leaves, harissa paste, lemon juice, red wine vinegar, olive oil and garlic. I wasn't disappointed!
Soldato
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That looks banging
Man of Honour
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That does look pretty delicious 
Not that many in the grand scheme of things but 12 and some weirdo vegetarians which i made BOSH veg burger, (really really nice as well)
Took some planning and was up at silly times to get the cooks right and the brisket was marinating for a week and 2 days for the salmon.
The salmon is really worth doing, It just gob smackingly Delicious, a bit of a faff but worth it.
Layer of lemon about 2mm thick (sharpen your knifes for this)
Then a layer of Brown Sugar
Add the Salmon
Another layer of brown sugar
Another layer of lemon
A tablespoon of vanilla extract
Leave in the fridge for 24 hrs or more
Take it our rinse everything off and pat dry with paper tows (its just a brown gloopy horrible mess basically)
Leave it out on a rack for 2-4 hrs then cook for 2hrs at 150f (60c) lifting the lid at the 1hr point brush with a little lemon and vanilla extract.
On a side note, just seen how to use the KAMADO as a proper kebab oven, so need to find some metal skewers about 15" long and a welding glove.
which i made BOSH veg burger, (really really nice as well)Took some planning and was up at silly times to get the cooks right and the brisket was marinating for a week and 2 days for the salmon.
The salmon is really worth doing, It just gob smackingly Delicious, a bit of a faff but worth it.
Layer of lemon about 2mm thick (sharpen your knifes for this)
Then a layer of Brown Sugar
Add the Salmon
Another layer of brown sugar
Another layer of lemon
A tablespoon of vanilla extract
Leave in the fridge for 24 hrs or more
Take it our rinse everything off and pat dry with paper tows (its just a brown gloopy horrible mess basically)
Leave it out on a rack for 2-4 hrs then cook for 2hrs at 150f (60c) lifting the lid at the 1hr point brush with a little lemon and vanilla extract.
On a side note, just seen how to use the KAMADO as a proper kebab oven, so need to find some metal skewers about 15" long
and a welding glove.