Shucks. I must have missed the memo….jeez. I’m pretty envious. I’m sure I would have swung by if I knew in advance
CryGeneral4249
You sure you’re eating tonight. That brisket is going to take some time. Maybe tomorrow.
SouthSideCountryClub
Or tomorrow, whatever I am down!
Visual-Zucchini-5544
Rich guy over here
The-Tradition
Wagyu Imperfect Steak?
What cut is that?
Candid-Shape-4366
Looks like meats back on the menu boys.
Elegant-Cup-8070
Looks like meat’s back on the menu, Boys!
lostwalletbuttplug
Only if this photo was taken at 5am
Terrible_Tourist_707
Nice spread mate, though that brisket will take a while. I would have rang overnight. You could always try hot and fast though it probably won’t taste as good. You could run smoker at 110°c first 2-3hours then kick to 130°c. Until it hits around 74°c then crank to 150 and wrap until it probes tender. I will get there but definitely won’t be as nice as letting it run consistent temp of 110-125°c until it’s probe tender.
Edit. You could always save brisket for another time. And do the rest. As lamb shoulder is amazing smoked. I run 110°c for first couple hours then crank to 170°c and roast until hits your desired tenderness. Simple salt and pepper works great for the rub on it. And would flash sear those wagyuu steaks and ribs cutlets a little longer
Food_Kitchen
Glittering_Map5003
That’s right meat back on the menu
AlibasterJWalkington
Yes. But where?
lexm
We’re eating boys tonight?
charlie_s1234
I put those Italian herbs on everything
Flat_Tire_Rider
You’re eating tomorrow lol
Technical-Past-1386
Wow my brain couldn’t stop reading : we’re eating boys tonight haha
idrawinmargins
So tell me bout those lamb riblets? How you cook those? I love riblets/rib tips, and i love the taste of lamb. So how do you do those?
henriron
Meat Emporium Sydney, love that place..
Silver_Slicer
That point end brisket is not too bad a price. It’s about $6 USD per pound.
Confident-Lead4337
pygmeedancer
You’ll be eating lunch tomorrow maybe
Rvenn
Hell yeah Meat Emporium is my go to as well
kshiz
I don’t know why, but there is something very funny to me about the store name of Meat Emporium.
Booorntobemild
Everybody eats!
Red_Raiser
Bai buns & some Asian style meats… brisket sandwiches the next day
25 Comments
Shucks. I must have missed the memo….jeez. I’m pretty envious. I’m sure I would have swung by if I knew in advance
You sure you’re eating tonight. That brisket is going to take some time. Maybe tomorrow.
Or tomorrow, whatever I am down!
Rich guy over here
Wagyu Imperfect Steak?
What cut is that?
Looks like meats back on the menu boys.
Looks like meat’s back on the menu, Boys!
Only if this photo was taken at 5am
Nice spread mate, though that brisket will take a while. I would have rang overnight. You could always try hot and fast though it probably won’t taste as good. You could run smoker at 110°c first 2-3hours then kick to 130°c. Until it hits around 74°c then crank to 150 and wrap until it probes tender. I will get there but definitely won’t be as nice as letting it run consistent temp of 110-125°c until it’s probe tender.
Edit. You could always save brisket for another time. And do the rest. As lamb shoulder is amazing smoked. I run 110°c for first couple hours then crank to 170°c and roast until hits your desired tenderness. Simple salt and pepper works great for the rub on it. And would flash sear those wagyuu steaks and ribs cutlets a little longer
That’s right meat back on the menu
Yes. But where?
We’re eating boys tonight?
I put those Italian herbs on everything
You’re eating tomorrow lol
Wow my brain couldn’t stop reading : we’re eating boys tonight haha
So tell me bout those lamb riblets? How you cook those? I love riblets/rib tips, and i love the taste of lamb. So how do you do those?
Meat Emporium Sydney, love that place..
That point end brisket is not too bad a price. It’s about $6 USD per pound.
You’ll be eating lunch tomorrow maybe
Hell yeah Meat Emporium is my go to as well
I don’t know why, but there is something very funny to me about the store name of Meat Emporium.
Everybody eats!
Bai buns & some Asian style meats… brisket sandwiches the next day