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  1. infernooo

    Competition: Who has the best BBQ Sauce?

    Edit: I have taken this down... I have received a lot of negative comments from various folks, and would not like to make anyone upset. Thank you to all of those who were supportive of the idea.
  2. infernooo

    The weekend smoke - 2 Wagyu Briskets!

    Agreed, it is definitely a "once in a while" treat :-)
  3. infernooo

    The weekend smoke - 2 Wagyu Briskets!

    Thanks folks! The crowd pretty much unanimously agreed that it was the best beef they had ever tasted... so I think all went well!
  4. infernooo

    The weekend smoke - 2 Wagyu Briskets!

    At 5am I fired up the smokey mountain with LOTS of wood (I like a really smokey brisket, strong on the smoke and rub. They are thick enough that I still get enough tender beefy flavour on the inside, but the bark and outer layer gives me a huge hit of smoke and complex spice from the rub), water...
  5. infernooo

    The weekend smoke - 2 Wagyu Briskets!

    Hi folks, I thought I would post up a detailed account of the planned cook this weekend. It consists of 2 monster briskets, cooked one day apart (some friends are over today, so even though there is an insane amount of meat, it will all be consumed :-) ). As you all may or may not know...
  6. infernooo

    Assistance required! Why are our briskets/ribs so small!?

    jspryor: Actually they are a USA based team: http://www.aussomaussie.com/
  7. infernooo

    Assistance required! Why are our briskets/ribs so small!?

    Thank you very much for that pops! shooterrick: Appreciate the information, thanks buddy! :-) I spoke to a butcher today (a couple in fact), and I can only shake my head... They said that the carcasses they are getting are around 180kg (400lb), and he showed me the brisket he had cut from it...
  8. infernooo

    Assistance required! Why are our briskets/ribs so small!?

    Hi Thomas, Thank you for the reply, I am quite familiar with the US terminology, and the 6lb briskets I am talking about are not just flats, they do have the point intact - as I said, they are just very small :-(. As for the pork, I know about the various cuts, and even when I have asked for a...
  9. infernooo

    Assistance required! Why are our briskets/ribs so small!?

    Hi Folks, I have a small favour to ask... as you may or may not know, barbecuing (in the low and slow sense) is almost completely unheard of here in OZ land (Australia). As such, many of the cuts you guys use either have completely different names or those cuts are used for other products (e.g...
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