Welcome to the Riverside Barbecue Centre. I have got a great treat for you today. Two massive great briskets and the best thing is I’ve got Gary from Dr. Evil, who’s going to cook these and prepare them and the show us how to do it because he is the expert. Gary come and join us and welcome and thank you once again, thank you. Where’s the meat from? You know that the meats from Meat Me At Home online butchers, and she’s brilliant isn’t she? Rebecca’s really, really good, really supportive. And very attractive? yeah yeah haha. Right I’m going to leave Gary to prepare this and I’ll keep popping in and out as the day goes on but i’m really looking forward to this should be good fun, Gary, shouldn’t it. And thanks very much, we really appreciate your help. It’s ok, it’s my pleasure. Thank you. Thank you Russell. Hello everybody, I’m Gary from Dr. Evil Barbecue. Today I’m going to be showing you how to cook a full packer brisket. We get asked all the time what is a full packer brisket, how do I cook it? A full packer brisket is made up with two muscles, it is the point and the flat muscle and it comes from the breast area of the cow. It’s an American barbecue step all and sent from the gods really. It’s a beautiful cut of meat, if it’s cooked properly, it’s just pure BBQ porn for want of a better word. It’s the beefiest beef you are ever going to have. So what we need to do is start off by trimming it. What we want to do is reduce the fat that won’t render and leaving as much fat as I possibly can that will keep the meat nice and juicy. What we want to do is stop the brisket from drying out. Dry brisket is is the worst thing you can eat. I’ve got the juicy moist tender brisket, is it is really a beautiful thing, anyway I’ll stop jabbering. What we need to do is cut out the lumps of hard fat, there’s an example of the hard fat there. What we really don’t want is that, it isn’t going to render, no matter how long you cook it, this hard fat is not going to cook. So I want to take all that off so i’ll start by trimming it down. Let’s have a look, see what we can take off here. This fat here, I’m going to take that off because I want to expose as much of the meat surface as possible for my rub. The fat can act as a barrier and stop the rub from penetrating the meat, so we want to take quite a fair bit of that off. Can see this brisket is an Aussie brisket and you can see the marbling that hopefully is going to keep it moist while we’re cooking. So there you can see that that’s already starting to look better. If you look now you can see just starting to appear is a line of fat that runs between the two muscles. This is a flat, what they call a flat and this is the point, as a big seam of fat runs between the two. For competitions I would trim that further but for home cooking there’s no need. So what’s the difference between point and flat? The flat is much leaner and the point is much, much fattier. The flat is where you get your slices and the point is where you get your burnt ends. So I also want to do is shirt the brisket. That’s it, that’s all I’m going to do. That’s the finished product. So we’re going to do the two on two different barbecues, yeah? Yep, we’re going to do one on the Weber gas grill the new Weber Genesis, Genesis Four-Burner the LX. And we’re going to do that one hot and fast and we’re going to do a second one on a Traeger Pellet grill, low and slow and we’re to see how the two come out. They look ready, they’re ready, they’re ready. So the next stages and I’m going to watch very carefully because I want to nick your idea and make it as mine, is the injecting of these. briskets. Ok. so i’ll pass it over to you. A very simple injection recipe you don’t have to inject the brisket but if you choose to do so it will help and this is a simple home recipe, nothing to do with competition. Competition injections can get very, very complicated. So what we’re going to do Baxter’s finest beef consomme, for a nice beefy flavor we’re gonna have a cup of that. There we go there’s a cup of that. A little bit of twang, I want half a cup of apple cider vinegar. All these ingredients you can get from your local supermarket; Tesco’s, Sainsbury’s, other supermarket are available. Half a cup of cider vinegar, to add to that, little bit of unami flavouring. We’re gonna have a quarter cup of Worcester sauce. On top of that I’m going to put a tablespoon of the rub that we’re going to be using so that we get the flavour of the rub deep into the brisket. What rub is that? That is Holy Cow, Holy Wow Meat Church. Then I’m going to add cosmos reserved blend brisket injection, just a tablespoon of that. All these ingredients are just amping up the beef flavor. We’ve got a tablespoon of that and finish off three cups of water. Ready for this? Ready. Right, let’s get injecting. Same when you go to doctors for sewing a needle. Pretty much yeah. So what we’re going to do with that lovely injection that we’ve made which is nice and beefy and got a little bit of our Meat Church Holy Cow BBQ Rub, little bit of cider vinegar, Worcester sauce. We’re going to inject that into the meat, get our flavors deep inside the meat You can use a commercial injector, they’re readily available. But I prefer just a normal basic syringe that cost your pound with a very fine tip needle. What we do find the grain of the meat and going with the grain of the meat, at an angle. Pierce down to about half way, squeeze and pull back at the same time so that you leaving the injection in the meat. For every inch, do it again. Squeeze, pull back, in, squeeze, pull back you can’t see it on the camera but as I’m doing it the meat is starting to swell. The injection is going deep inside putting all the flavors deep into the tissue of the meat. Tell you what, reckon are going to get both briskets done with this, there’s quite a lot of rub isn’t there. That’s it done. This brisket i’m going to do with my competition rubs, this is a blend of commercially available rubs but I’m not going to tell you what the blend is. This is literally an off-the-shelf rub, the other brisket we’re going to do with some Meat Church Holy Cow BBQ Rub but for this one I’m going full competition rub with my personal blend and money rub. That’s a good rub, Big Poppa smokers, yeah. They’re my two competition brisket rubs. What you do basically layer. There you go, a nice thick coat of that. Leave that for 20 minutes and I’ll flip it over, do the same again. Right, first side’s done, is tacked up. I’ll lift it up, put it in a tray and do the other side. Done. Foil and refrigerate over night. Right, lets get going with these briskets then, Gary. We are going to do one on the Traeger and then one on the new Weber Genesis LX Four-Burner and you know what I’m really looking forward to how we’re going to cook that on there because we’ve never done on the gas before basically, we’re doing two different methods, we’re doing one low and slow on the Traeger Pellet Grill and we’re doing hot and fast on the gas grill (Weber Genesis LX Four-Burner). It’s not really a comparison between the two units, it’s a comparison between low and slow and hot and fast brisket, it’ll be interesting won’t it. Right, let’s do the other one. Right, let’s get this one on then, Gary. I’ll hold it for you. Thank you. Oh dear, that looks good already. We’ve got this on about 350°? 325°. So we’ve got it on the two burners this side and these two burners are off. Yep. So we’ve got a cool zone and a cooking zone. Just to tidy up my fingerprints. It’ll be interesting, won’t it, to see how this comes out? Yep. We’ve got the Traeger Pellet Grill on much, much lower. This is 325°, the Traeger Pellet Grill’s around about 200° with the smoker box, I’ve put two smoker boxes in because I think it will need it. With hickory wood chips? yep yeah. I reckon that this BBQ will perform well. I’m really looking forward to it, I’ve been cooking steaks on it and that really works well, let’s see what it does with the brisket. Let’s hope. Here’s one we prepared earlier. Look at Gary, that’s looking good. Let’s get rid of these. Add a little bit of splosh, this is basically the injection that we used just to add a bit more moisture and a bit more flavour. You don’t need much, half a cup full should do it.That’s going to keep it nice and moist inside. What we’ve done it with smoked brisket and now we’re going to tenderise it. What’s that been on there now? It’s about 10 hours at about 200°. So how long has that got to go back on for now? Basically now we’re just watching the temperature. You can’t really cook by time you have to probe, watch the temperature, probe, watch the temperature, probe, until you get where you can put the probe in and it just goes in like butter, there’s no resistance from the meat at all and that’s going to be anywhere between 195 fahrenheit and 205 fahrenheit. We are there, Gary, a few hours later, a few hours. How many? 15. Let’s go for it shall we? Right, the brisket was cooked until it reached 215° which is higher than I would normally take it but as I said before it’s not done by temperature or time, it’s done by feel and what you’re feeling for is your probe. I use the Thermapen Probe to slip into the meat with little to no resistance. If you look there it is, we want the probe just to slide in, look at that. Just to slide, no resistance whatsoever. That means it done, what I’d normally do is wrap this up, leave it in the a warmed cambro box or a cool box for 2/3 hours just for it to reabsorb. What I’m going to do with this particular brisket as I’ve got two. I’m going to pull this one out. You can see how flexible it is and we’re going to remove the point. And make some burnt ends, ok so we want to retain this liquid, mix that with our BBQ sauce later. We can move that out the way. What I want to do is follow the line of fat, through the point, remove it. That cuts really nice, doesn’t it. You see we got smoke on there. nice pink. This part here is a flat, where I’ll be getting my slices but up here is still quite a fatty part so I’m going to cut that off there and that’s also going to go for a burnt end. What we really need to do is wrap this back up with some of the reserved liquid. Just a splash. Just so taht the brisket can reabsorb that. Here’s a messy bit again. Give it some love (It is Valentines Day). Then throw it in your cooler to keep warm, like I said this this cooler has been prewarmed with boiling water. All i want to do is cut them into nice squares. Doesn’t really matter how they look, for a competition you want to present as best you can but for our purposes we just want nice big chunks of meat. You can see the nice pink, smoke ring. Put those in a pan to go back on the cooker. There you go, there’s your traditional burnt end. It’s not cooked yet but more cooking to go. What we do is take some of the reserved liquid from the foil, mix it with a little bit barbecue sauce. Give those a good coating. That’s ready to go back on the grill. We’ll check these in an hour, see how they’re doing. Right, can we cook a brisket on Weber Genesis LX Four-Burner? Let’s see. What do you reckon then, Gary? You’re the expert. I already know, I’ve checked it. You’ve already probed it, haven’t you? I have probed it. Look at that, thats on a gas BBQ. We should test, oh yeah look at that. How many hours has that been on, since about 8 o’lock this morning? We’ve got a little wobble on it as well. In total about six hours. Hot and fast, six hours. What temperature? The grill was at 325 and it’s done at 208, brilliant. Lets go and prepare it. Right, so we’ve let this rest for an hour. Let’s have a go on it shall we? Let’s have a look. That does look good. There’s plenty of liquid. There we go. Right, what we doing. We want to have a look at the point or the flat. Let’s have a look at the point. That’s amazing. There you go, the fats fully rendered. That’s just the fat coming off the top but we don’t really want, but you can eat it if you really want to. People queuing up the grill stores to get that bit. Right, lets have a look at a slice. The grain is running, pull that away, so we shall have a slice. Let’s get back in the liquid. Now this is off the gas grill so I wouldn’t expect to see too much colour but there is a tiny little tinge in there. Yeah the pinkness So we’ve cooked this on the new Weber Genesis LX and it has really come out well, not as much smoke as we normally like but we can try and improve that but what a fantastic result. Are you pleased with that? Yeah it’s good. And you are the master, there’s no doubt about. That is just absolutely superb and I’m looking forward to tucking into that. Gary, it’s been a great day. Thanks very much for showing me how to do briskets in the way that you do it. It is absolutely brilliant, I can’t believe it. I know you’re a great fan of the Traeger and so am I, but what do you think of this Weber Genesis LX and the performance of doing that brisket. I was pleasantly surprised and we’ve done it in two completely different ways but i’m quite impressed with what it can do. It’s good, wasn’t it? I know the smoking wasn’t it right but that can be achieved. Yeah that can be modified, we didn’t have enough chips on there and didn’t have them quite in the right place but can always change it. It’s just practice, for a first for cook doing a full packer brisket, really good. Yeah, really good. And the burnt ends which we’ll look forward to at the end. Thanks for listening. It’s been an absolute pleasure having Gary here for the day. We’ve really enjoyed it, we’ve been working throughout the night as well don’t forget if you need any advice go onto our YouTube channel, you can e-mail Gary, email me. We are always on the end of the phone if you need any help. Don’t forget at Riverside we’re always here for you and I hope this video has been very useful to you. Thanks for listening. Hey, you’re supposed to wait for me before you started tucking in. I’ve been doing the filming while you’ve been… Oh, thank you very much. I’m having my own piece, thank you. That’s brilliant. Hmm, very good, very good, very good.