Скачать с ютуб Pork Brisket Recipe cooked by a Pitmaster в хорошем качестве

Pork Brisket Recipe cooked by a Pitmaster

That's right, Pork brisket. Pitamsster Scott Gould joins me to show us all how to cook his Pork Brisket Recipe. Such a great flavour and something I had never eaten before. 0:00 Start 0:10 The introduction 0:48 The selection and trim 1:26 Season the pork 2:17 The BBQ set up 3:04 Getting the meat on 3:20 Beer timer 3:45 Spritz, Boat or warp? 4:41 Holing the meat 5:17 Taste test 6:40 The Verdict 7:27 The Bloopers Ingredients: Pork Brisket The Rub: We used Heavenly Hell Pistol Powder Plus extra ground black pepper Method: Get WSM up to temp at 150c (302f) Remove water pan and use a JG BBQ deflector plate Smoke with cherry and apple chunks for around 2 hours, Bark should have formed and moisture puddles will also be forming, internal temp will be around 71c (160f) Wrap in foil tightly and put back in smoker. Smoke for roughly another 2 to 3 hours until the meat is probing soft, around 93 - 99c (200 - 210f) Wrap in extra foil, wrap in a towel and place in esky (cooler) to be held for at least 2 hours. Eat and enjoy If you are interested in sponsoring my channel or would like me to test or use your products, send me a message or email. ------------------------------------------------------------------------------------------------------------------------------------------- Schueys BBQ sponsors: Slow Burn Smoking Wood Supplies   / ​​​   Fixation Brewery https://www.fixationbrewing.com.au/​​​ TB2 Smokers / Kettle Kone https://kettlekone.com.au/​​​ JG BBQ https://jgbbq.com.au/​​​ Greg Kitchen / Music   / ​​​   By all means, if you look them up, tell them Schuey sent you.