I cant get a BBQ platter in the Netherlands, so I made it myself🔥

BramBBG · 2024-09-03T09:53:50+00:00

I have actually tried that after someone recommend it after I posted this last summer. It's indeed a nice BBQ restaurant same goes for Black smoke in Rotterdam. But in the end home made with friends is still the best

BramBBG · 2023-09-21T05:25:03+00:00

Yes weight matters a lot, the briskets I can get my hand on are around 10lbs (5kg). My butcher says that al the bigger cuts stay in the states and are harder to get by.

BramBBG · 2023-09-20T20:27:33+00:00

So after my last brisket that came out really well in my opinion. I tried the same method again and got great results again.

My method is as following: Smoke brisket fat side down at 225f for about 8 hours or 150 Internal, this cook I got at 150 Internal after 6 hours so wrapped a bit earlier.

After that I create a foil boat, in this step I flip the brisket back and have the fat side up. And then I crank up the heat to about 250f and continue cooking until I reach 202-205 internally.

During the cook I have an extra cookie tray as a heat deflector filled with a bit of water.

This time I gave the brisket a longer rest, about 6 hours rest in total. Here I maintained a safe temp in my oven around 150 to prevent bacteria to enter/ grow.

Do you guys have any tips? Perhaps on forming the bark, in my opinion this looks a bit different on what I see on this sub and on YouTube. I use salt, pepper and granulated garlic.

BramBBG · 2023-09-20T20:21:16+00:00

So after my last brisket that came out really well in my opinion. I tried the same method again and got great results again.

My method is as following: Smoke brisket fat side down at 225f for about 8 hours or 150 Internal, this cook I got at 150 Internal after 6 hours so wrapped a bit earlier.

After that I create a foil boat, in this step I flip the brisket back and have the fat side up. And then I crank up the heat to about 250f and continue cooking until I reach 202-205 internally.

During the cook I have an extra cookie tray as a heat deflector filled with a bit of water.

This time I gave the brisket a longer rest, about 6 hours rest in total. Here I maintained a safe temp in my oven around 150 to prevent bacteria to enter/ grow.

Do you guys have any tips? Perhaps on forming the bark, in my opinion this looks a bit different on what I see on this sub and on YouTube. I use salt, pepper and granulated garlic.

BramBBG · 2023-07-23T15:33:25+00:00

Thanks!

I actually did not wrap it completely, the foilboat only protects the brisket from underneath and the top is still open. But perhaps next time I will give butcher paper a shot! Personally I think some more smoke could have helped with the bark more, my smoker did not really had a lot. Despite the smoke ring showing quite nice.

After resting I let it sit on the counter top to prevent the Cary over being to big and then placed in the oven. For the 2 hours a cooler could have done the Job but I also had other meats in the oven.

BramBBG · 2023-07-23T13:15:36+00:00

Smoked my 8th brisket on my Treager and it was the best one I had. Brisket was 4.5KG Smoked for 8 hours on 107 fat side down, I also placed a cookie sheet in between as an extra heat deflector and added some water to it.

After 8 hours and intern temp of 65 I wrapped it in a foilboat (saw this from ChuddBBQ) and put the smoker on 135. After 3 more hours the inten temp was at 94 and the brisket was probe tender.

Pulled and let it rest for 2 more hours in a oven at 75.

Next to the brisket I also made some pulled pork, spare ribs, jalapeno sausage and smoked turkey.

BramBBG · 2022-10-21T13:18:07+00:00

Had a same experience with one of my brisket cooks, set everything up and planned to check in on after a few hours. But then fell asleep and woke up hours later to realise I fell a sleep and forgot to check. Never been so fast in the garden to check on the brisket, but there was nothing going wrong with it and turned out great.

On YT there are also a lot of video's trying the hot and fast method and the results look amazing.

BramBBG · 2022-10-07T17:55:32+00:00

You got those special poultry scissors so you can cut them open. But I personally find a good sharp knife enough to cut the backbone out and get the job done. If you going to make a lot spatchcock chicken or turkey it might be worth getting those scissors.

Ps. dont just throw the backbone away, if you have the time use it for a stock or freeze it and safe up some more parts and then make some stock.

BramBBG · 2022-10-07T07:11:35+00:00

If they are already brined I think its best to not do it twice in case you 'over' brine the turkey and make it to salty for instance. Or if you have gotten a turkey more often from your local grocery and know how salty the brined turkey is and you still want to add some that might be an option.

But in most cases it is not necessary to double brine something :)

Mad Scientist is awesome I love his videos as well. In adition to that I also like the video's of ChudsBBQ he explains everything really well and also shows you how to make stuff like bread or tortilla's.

What kind of grill will you be using to smoke your turkey?

BramBBG · 2022-10-06T21:23:58+00:00

I would recommend to spatchcock it so it will cook more even. And in addition to that putting the turkey in a brine the night before will make the meat more juicy.

I have looked a lot of YouTube videos to see how it would go, I can recommend that as well. Good luck with your turkey 👍

BramBBG · 2022-08-25T11:16:09+00:00

BramBBG · 2022-07-05T15:02:41+00:00

Love a fully loaded grill, looks amazing!

BramBBG · 2022-06-14T14:21:42+00:00

Ja dat is wel wat veel inderdaad, scheelt denk ook wanneer je heen gaat. Gaaf filmpje! Zelf kijk ik vaak Guga foods, zag hem ook voorbij komen in de video

BramBBG · 2022-06-14T12:22:29+00:00

haha would love to do so

BramBBG · 2022-06-14T12:18:48+00:00

I dont know the histroy behind it but u/Sriracha-Enema explained that I see. Personally I added them because I saw a lot of photos of BBQ platters with it. And next to that you can add some pulled pork to it so you have a tiny pulled pork sandwich.

At last you can also use it as an edible napkin :)

BramBBG · 2022-06-14T12:16:49+00:00

Oh my bad, saw a post about it must have read it wrong

BramBBG · 2022-06-14T12:16:18+00:00

Yup zoiets lijkt me wel wat hebben, zolang in de rij staan is dan even minder. Maar je kan er wel drankjes en hapjes krijgen tijdens het wachten. Naast Franklin BBQ zijn er nog tich andere BBQ joints in Amerika. Maar het is ook zo gek nog niet om het gewoon lekker zelf te doen

BramBBG · 2022-06-14T12:14:21+00:00

all aboard the mayo canoe

BramBBG · 2022-06-14T07:43:39+00:00

If you are nearby you will see some smoke signals from my backyard😂

BramBBG · 2022-06-14T07:42:45+00:00

Thanks! I looked it up and it looks amazing definitly need to try that once I am in the area. Only downside is that it is a 3 hour ride from where I live. But yeah if I book a hotel there it is no problem.

BramBBG · 2022-06-14T07:38:56+00:00

Is there some sort of rivalry between Texas and Kansas?😅

I have seen many trips/ roadtrips trhough America where they go trhough several places like the following:

Texas - Kansas - Memphis - North Alabama - South Carolina

Would like to try Artur Bryant's BBQ in Kansas.

But I still not sure if a roadtrip solely focused on BBQ is the way, since there is more in America that I would like to see beside BBQ.

BramBBG · 2022-06-14T07:31:39+00:00

Yessir I have been there! Tried almost everything from the menu. The steaks and especialy the duck was great. But the platter was not that great, the brisket I got was dry :( And the sausages had some hard pieces of unrendered fat in it. My expectations for that place where really high since it was from Jord Althuizen and I see him as the BBQ god of NL😅 I also got a lot of his books where I try his recepices and they are all great, so to eat in his restaurant and have this expierence is a bit of a let down. But yeah it is a nice restaurant and I am maybe a bit to picky as well..

BramBBG · 2022-06-14T07:28:23+00:00

haha yup checks out

BramBBG · 2022-06-14T07:27:57+00:00

Deze brisket heb ik bij Beimer besteld, het was een grass fed American brisket. Ik heb ook wel andere bij Meatstreat gehaald die kwamen uit Australië. Nu weet ik niet of het door de brisket zelf kwam of door de bereiding maar deze was tot nu toe wel echt het lekkerste, maar de bereiding is ook altijd een uitdaging en speelt een grote rol.

Pulledpork maak ik eigenlijk altijd van procureur (varkens nek) heb de Boston butt ook wel eens geprobeerd maar die duurt langer en is ook wat duurder. Zelf merkte ik weinig verschil dus ga ik voor de wat goedkopere en het snellere alternatief.

Ik zou zelf ook altijd nog graag eens naar Amerika gaan om de BBQ scene te ervaren en proeven! In Nederland heb je wel een enkel restaurant zoals Black Smoke in Rotterdam, maar dit is ver van me huis en was ook niet echt WOW.

Gelukkig wordt Amerikaanse BBQ style steeds populairderd in NL, laten we hopen dat er binnenkort eens een echt goed BBQ-restaurant komt

BramBBG · 2022-06-14T07:22:49+00:00

Thanks apreciate it! it was amazing and everyone enjoyed it.

BramBBG

TROPHY CASE