New house, New Brisket…

So we’re almost there… almost at my discovery of Harrisons the butchers. I’m excited because I bought a lot from butchers pre-Harrisons, but post-Harrisons, well, I buy all my meat from the butchers.

So anyway, this was from another butchers that no longer exists in Leigh; I don’t know what happened to them, hopefully nothing bad – but either way…

Now again looking at this; not trimmed right, and not the whole brisket that I’d want, but hey ho! On we go…

This was oven cooked, not BBQ’d, and I’d put that down to it being flippin’ freezin’ out there. Just going by the dates – it was November so I’m guessing it was cold.

Anyway, you can see it looks okay, maybe, but… it looks more like ‘hot pot’ style cooking than it does how brisket like this should be.

Again, you can see I think the texture of this isn’t right. What would I do different? Truthfully, I don’t remember how I cooked this one. All I’m guessing is, in the oven. Probably covered. I don’t know what the sauce/rub was, although going by timestamps I can tell you that it had about 6 hours.

I can only surmise that I did some sort of asian style flavouring on this as I’d tend to pair that with spring onion, then served up with some lettuce and coleslaw. I’d probably make little wraps using the lettuce, I do love that (in fact, had something for dinner similar this evening).

Memory is a bit hazy on this one, but if I recall, just looking at the photo – I enjoyed it.

Anyway, this goes to show – and the reason I posted this – is that you can get a good finish on a brisket in as little as 6 hours – that’s actually not bad!!