another Brisket

[mk1]

Another hot and fast...16 pound packer.
foiled at 165...
coffee wood
brined in veal demiglace and worchestishire
rubbed with sugar pepper ancho cayenne worchestishire powder salt and paprika garlic onion[attachment=0

the bits went back on for 2 hours when the flat was done, held the flat for 3 hours in a 160 degree oven

happily it had a HUGE point!

[Tribeless]

Out of sheer curiosity, what do you pay for a piece of meat like that in the US?

[mk1]

That was bought at an upscale market.
55 dollars.

[mguerra]

I just bought one at a not upscale market, choice grade, for $24.00. About 12 pounds I think.

[Tribeless]

Well US$55 = NZ$65 (and US$24 - NZ$28).

That sounds like it represents stunning value. Mmm. Though you can't actually get a brisket cut here. Well, not at the supermarket. Going to go to the local butcher when I get a chance and see if I can buy a brisket, and for what cost.

[mnacht]

MK1,

So you cooked the brisket in the foil pan uncovered on the KK at 165? For how long?

[mk1]

I should be clearer. I put the packer in the foil at internal temp of 165. The KK was 345 or so. It was completely covered/wrapped. When the bits went back on, they were too.