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Improve my Slow Cooked Brisket

Discussion in 'Brew Food' started by Thomas Wood, 17/1/20.

 

  1. Thomas Wood

    Well-Known Member

    Joined:
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    Gender:
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    Occupation:
    Front End Developer
    Location:
    Newcastle
    Posted 17/1/20
    Hey guys, not much of a chef but wondering if there's some extra tips for improving my slow cooked brisket? It's already pretty amazing. But wondering if I can make it even better!
    • Cover with 2 tablespoons of Memphis Dry rup
    • Marinade in the fridge for 12hrs in Stubbs BBQ Sauce
    • Chuck in the Slow cooker for 8hrs on low
    • Slice it up and serve
    As you can see it's pretty simple.
    Cheers guys
     
  2. akx

    Well-Known Member

    Joined:
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    Location:
    Gordon NSW
    Posted 17/1/20
    I've cooked pork shoulder in the slow cooker in sauce, and in dry heat on a smoker. Both tasty, but different. Dry heat gives you a crust, and charcoal gives it delicious smokiness. I've only ever done brisket on a smoker and the crust is my favourite part. You could probably cook it in the oven on low, or maybe in the slow cooker on a rack. Add liquid smoke if you like that flavour
     
    Thomas Wood likes this.
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