On Saturday I celebrated my birthday with 20 friends. The party was in a friend's restaurant, but I cooked most of the food.
One of our problems as BBAQers in Germany is that you don't get good briskets, especially no full packers. The butchers here trim off most of the fat and the meat is leaner than in the USA anyway. The two briskets I cooked on Saturday were ordered in the internet and if the fotos on their website would have shown how these briskets really look like, I wouldn't have ordered them. Despite of that the meat seemed to be quite tender for a brisket. These two briskets with 3 kg each, were injected with a mix of beef broth and worcestershiresauce, rubbed and rested for a day in the fridge. Saturday morning at 5 am I put it on the ceramic cooker at 230°F with apple and hickory smoke.
After 4 hours I wrapped the briskets in baking paper and put them back in the egg until 6:40 pm.
In the meantime I smoked 6 slabs of babyback ribs.
Later I put some baked beans in the smoker.
After that I went with all that food into my friend's restaurant. We started with the ribs, that were glaced and finished there in the kitchen.
That were some of the best babybacks I ever made. Then we had the briskets, baked beans, some cole slaw (I made that on Friday) and french fries.
So these were the worst briskets I ever made: The taste was allright, but they were way too dry. I guess, the meat was too lean. But together with the beans (which were really great) it was not too bad.
