During the 2020 Burger Competition, I also cooked an Irish, grass fed, Brisket.
I cooked it the same as I had previous briskets but it was terrible. It was tough & dry. I hated it personally and needed to redeem myself.
I talked with the wonderful James from JL Butcher and got myself a 6kg Miguel Vergara Brisket. It had great marbling and I couldn’t wait to get my cook on.
Early one Saturday morning in April 2021, I set to work on preparing the brisket.
I know I rubbed it with mustard but I cannot remember the actual rub I used. I assume it would have been Smokin’ Guns Hot and something else but as 2020/21 turned out to be an incredibly busy year I just cannot remember and I’ve been very foolish not to write down my recipes.
I also thought, this was the time to try the Hot & Fast method of cooking the brisket and have it ready for dinner time.
The cook went amazingly well. Brisket stalled at about 3 hours in so I did the usual wrap, add some beef stock and back onto the drum it went.
2.5 hours later and it had hit temp, was probing like butter and there was a fair amount of juice.
I’ve never had a brisket look and feel quite like this. Have I found this method works best for me?
The brisket was tender, juicy, full of flavour. I should have opened up the wrap and put it back on for a short while to get the bark a bit dryer but my goodness it did not disappoint.
It didn’t disappoint 2 days later either when I had brisket sandwiches for lunch with the leftovers.
Feeling fully redeemed, I have found my style and the brisket I like cooking with.
