Unfathomable Bastid
Full Fledged Farker
I'd cook it fat cap down since the heat source is from below in a WSM.
Interesting. With the water pan between the heat and the brisket, I would have thought that having the fat cap up made more sense.
I'd cook it fat cap down since the heat source is from below in a WSM.
So what say you, my brisket brethren? What the heck is he doing that I'm not???
-Bastid
I Know that his resturant pits run between 275 & 325 and I don't remember seeing a thermometer except on the pit.Well I'm going to take the "quality" variable out of the equation by making a purchase of a Prime-grade packer, and run things through my traditional cooking strategy:
-- Maintain 250 degree pit temp on my 22.5" WSM
-- Fat cap UP (given the indirect heat of the WSM)
-- Wrap with butchers paper at internal temp of 165-170
-- Start probing flat for done'ness at 190
If my suspicion about the poor quality of the briskets I've been purchasing is true, I should have a delicious dinner....
-BastidWhat does he do that I am not?
Well I'm going to take the "quality" variable out of the equation by making a purchase of a Prime-grade packer, and run things through my traditional cooking strategy:
-- Maintain 250 degree pit temp on my 22.5" WSM
-- Fat cap UP (given the indirect heat of the WSM)
-- Wrap with butchers paper at internal temp of 165-170
-- Start probing flat for done'ness at 190
If my suspicion about the poor quality of the briskets I've been purchasing is true, I should have a delicious dinner....
-Bastid
I hope he was joking at 2:25 when he started running. Otherwise its pretty obvious who the stats guy was when he was in school. That isn't the run of a db. LOL. He knows his Q though. Looks great, thanks for posting the video.
You guys also forget about the quality of meat he starts with. He doesn't go to the grocery store to buy his brisket.....
I took my first trip down there this weekend and got to talk to him about brisket. he told me he uses prime choice straight from kansas.
one thing i noticed was his butcher paper was completely soaked in fat vs what my brisket looks like when its done.I asked if he spritz and he said nooo. he attributed this to the quality of the brisket.
I still use an internal thermometer...not as an end game, but it gives me an idea as to when I need to start babysitting it.
I Know that his resturant pits run between 275 & 325 and I don't remember seeing a thermometer except on the pit.
A WSM has the heat coming from below to me that means fat cap down.
If you want something that is as close to what he cooks you need to change your Game. I can get real close and I cook select & choice grade meat From Wal mart & HEB.
Since your cooking on a WSM this is how I cook on the UDS( NO waterpan no diffuser)
cook temp 300
trim the hard fat
S&P
FC down 4 hrs
Wrap in BP
Continue at 300
1-2 HRs it Will probe tender in the thickest part of the Flat.
let it rest wrapped on the counter top until the internal temp drops into the 150's
never fails grade don't matter weight don't matter
6 hrs cook and aprox 2 hr rest
it jiggles when it hits the board and melts in yo mouf
S&P? Excuse my ignorance but what does that refer to?
S&P = Salt and Pepper
I've never sliced the point like that. Is that what you guys do? It seems like you are then cutting the remaining flat with the grain?
I'm buying butcher paper this week. How wide should I go? 18" ... 24"??? Also, Restaurant Despot only has white. I'm assuming that's ok. It's not waxed.
Will parchment paper work if I can't find butcher paper?