Vegemite also goes really well on a brisket, use it in place of the mustard / oil that you would usually apply first to make your rub stick to the meat. Like the mustard, the flavour cooks out during the long low n slow cook, but you are still left with some great umami undertones from it.įunny you should mention brisket I had confirmation yesterday that my supplier is going to put some dairy cow brisket aside to age for me. you know you don't have to go to the effort of using the splitter just throw on some alfoil on one side on the bottom grate. Looking good have tried marmite and promite they are not to bad. Liking this start to my marmite adventure. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side.
I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Used whisky chips for the smoke and cooked on the indirect side in my 23". They are chewy but that is what I am used to and like.
They are relatively skinny and I cook them for about an hour at about 180-200C.
Smelt good though, like an authentic BBQ sauce. I settled on the recipe at the end of this article: But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them.