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Beersnbuttsbbq. Mr and Mrs married to BBQ. Comp team…….SMOKIN BREWS N WH***EY CREW
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The Australian Brisket Board BEERSNBUTTS15
Jackalope Trading Co BEERSNBUTTS15
Smokey Joe's Rubs BEERSNBUTTS-15

23/10/2026

REAL FIRE,REAL SMOKE,REAL BBQ🔥
Beersnbuttsbbq. Heat Beads BBQ

Low n Slow No trim Wagyu Brisket🔥Beersnbuttsbbq.
22/10/2026

Low n Slow No trim Wagyu Brisket🔥
Beersnbuttsbbq.

20/10/2026

MY THERAPIST SAID I NEED TO STOP PLAYING WITH FIRE. SO I BOUGHT MORE CHARCOAL!

Had to give the Brisket I cooked up Saturday a test before handing it over to the fam. Think I had sun stroke at this point.🤣Actually that’s a lie, I’m normally Like this.🤣Beersnbuttsbbq.

WAGYU BRISKET CHEESE & JALAPENO PIES🔥Leftovers turned into something extra special.Flakey golden puff pastry, rich gravy...
19/10/2026

WAGYU BRISKET CHEESE & JALAPENO PIES🔥
Leftovers turned into something extra special.
Flakey golden puff pastry, rich gravy, flavoursome brisket and gooey cheese.Topped with minted mushy peas, on a roasted smoked salsa. Need to get us a deeper pie maker. Cause we like our pies thick. 😉 Beersnbuttsbbq.

WAGYU BRISKET TACOS- if there is a taco in the house you better know there is a La Banderita involved. Wagyu brisket,fre...
18/10/2026

WAGYU BRISKET TACOS- if there is a taco in the house you better know there is a La Banderita involved. Wagyu brisket,fresh homemade zesty guacamole, homemade roasted salsa,bread and butter cucumbers,pickled apple and red cabbage, chipotle sauce, and the list goes on. Beersnbuttsbbq. Hardcore Carnivore

18/10/2026

NO TRIM WAGYU BRISKET🔥
Beersnbuttsbbq. The Australian Brisket Board Chef Supply Co Tiger Gloves Flavour.Republic

NO TRIM BRISKET- My first solo Brisket cook.(Mrs B ) Prime 9+ Margaret River wagyu from Kellys Meats.The marbling on thi...
17/10/2026

NO TRIM BRISKET- My first solo Brisket cook.(Mrs B ) Prime 9+ Margaret River wagyu from Kellys Meats.The marbling on this was insane. I wanted to give this piece of Brisket the respect it deserved. Straight out the packet,rubbed in Flavour.Republic Beef and Black out. Whacked on the Kamado Joe over Heat Beads BBQ lump and mesquite. Not an ounce of trim. Left it as it was. My thinking was we trim the fat off turn it into tallow then put it back on. So why not let this process happen in its natural format. 250f was the sweet cooking spot. Let it ride for roughly 5 hours. Spritzing along the way.1/2 apple c***r vinegar 1/2 water. Once the bark was set and I was happy I debated letting it ride all The way through with no wrap. But because I hadn’t trimmed and separated the flat and point I didn’t want to annihilate the thinner areas that were already close to done while waiting for the thicker areas to catch up. I decided to wrap. No tallow on hand as I hadn’t trimmed so wrapped in Hardcore Carnivore butchers paper and 1/4 cup Beef stock just to avoid it drying out. To be honest with you it didn’t need the stock. This thing was gushing from all the rendered down untrimmed fat. Back on the KJ let it ride till the end. Prob around 208f internal. I always like to push it that little further. Lately not been using a thermometer in my cooks. Going off intuition,feel and only checking the temp at the end. to make sure it’s safe consumption temp. Then in the Cutter & Co bag,rested for roughly 3 hours. Probably could have been rested longer if I’m honest. It wasn’t a pretty looking brisket with no trim it kept looking back at me with this gaping mouth.🤣 but it 100% delivered in flavour,texture and end result. My carving skills need some improvement. I wasn’t concentrating so some sliced perfectly against grain and some not so much. I think because it wasn’t trimmed it confused me on which way to carve. 🤣. Carved and served on our The Australian Brisket Board family style. 5 kilo wagyu brisket for 3 of us. We eat good in this house. This will be turned into 4/5 different meals for us throughout the week. I love how the BBQ journey grows. Not only are we delivering epic cooks. Now delving further into different ways of cooking,learning about the different cuts,how different proteins cooks,how to push the limits further. Gauging cooking times and temps. The journey just keeps getting better and better. Beersnbuttsbbq.
Chef Supply Co Tiger Gloves La Banderita The Rub Hub Stagg and Co

Today’s Brisket was🔥 This was wrap stage. CurrentlyOn the couch in a food coma. So for now the rest will have to wait.Be...
17/10/2026

Today’s Brisket was🔥 This was wrap stage. Currently
On the couch in a food coma. So for now the rest will have to wait.Beersnbuttsbbq.

16/10/2026

🥩BBQ SKILLS 10/10
📽️CAMERA SKILLS 100% QUESTIONABLE🤣
Trust me the food speaks for itself,even if I can’t.🔥🤣

Heat Beads BBQ

16/10/2026

Sound on.5am start and all is quiet. Even the birds aren’t up yet. The family sleep while I light the KJ for a BIG low n slow cook today. Cracked myself a can of fizzy water, the b**r comes later when the suns up.Happy Saturday Peeps. Mrs Beersnbuttsbbq.😘

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Melbourne, VIC

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