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[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="https://cdn.sorted.club/wp-content/uploads/2018/11/Bucket-List-graphic.png" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 18"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>Jamie loves steak. Aside from his family, there might just be one thing he loves more than steak… and that is brisket. He’d eaten brisket before going to Texas, but he actually counts the BBQ in Texas as his first time. <b>Nothing compares to American brisket </b>in the UK. You just can’t find it. It can truly be a once in a lifetime thing if you don’t grow up with the tradition of heating up that smoker to the perfect temperature, dry rubbing a huge hunk of beef and cooking for eighteen to twenty-four hours.</p><!– –><!– –><p>Cooking brisket is <b>a labour of love</b>. It’s something that you can get passionate about. It may seem simple enough: add some flavour, cook in a smoker for a long time and enjoy. But there is a science to cooking the perfect brisket. The cut of beef has to be right, the temperature must be perfect, and kept perfect for the whole time it’s cooking. Yes… that can mean getting up overnight to stoke the fire and it definitely means being on hand at all times!</p><!– –><!– –><p>It works both ways though. As a customer, you can be queuing for hours to get a hold of the most popular Austin BBQ but that’s part of the fun, Jamie says. The anticipation, the sense of community and the queue beers all add to the experience of proper brisket.</p><!– –><!– –><p>A brisket recipe doesn’t start with heating the smoker or making the rub. It starts by going out to a good butcher and getting <b><span>the best quality meat</b>you can afford. You need a big cut for brisket… it just doesn’t work as well with smaller sizes, so <b>grab a few friends </b>to share it with.</p><!– –><!– –><p>When you get it home you can start getting your coal going. It’s going to take half an hour or so to get it really hot and in that time it’s super important to be soaking your wood chips. That’s where half of the flavour will be coming from! You can get all sorts of wet and dry rubs, but if you’ve gone out to get that amazing beef then sometimes it’s fun just to let that meat and smoke do the talking with a little help from some salt, pepper and cayenne.</p><!– –><p>The next bit is all about time. Jamie has cooked his brisket for up to eleven hours but it can go for a lot longer if you’ve got a few people willing to take shifts. You have to keep that charcoal going to get a consistent temperature. <b>This is a sloooow cook</b>, so you’re going to be measuring the internal temperature of the meat regularly until it reaches the perfect temperature. And don’t worry when the temperature stops going up (it’s called ‘stalling’)… push through it!</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –><!– –>[/wcm_restrict]
