doug93003
Knows what a fatty is.
I've tried every method under the sun, and settled on the Bludawg method as I consistently make the best briskets using it. I don't cook to temp or even have a temp probe in during the cook.
Other than the flats falling apart a bit, they come out fantastic. Admittedly I am an aggressive trimmer. Getting as much of the hard fat and deckle out as I can.
I have not injected my last few briskets as I'm trying to get the cook down perfectly before enhancing.
Temp is always between 300-325 cooking on a Kamodo Joe or a Humphreys Battle Box, results are very similar on each.
I pull them once for rest once they probe with with no drag, like the probe is going through nothing. I use a temp probe to probe. Once I wrap I start probing at one hour and usually probe every 30 minutes from there to make sure I don't overcook.
Rest is on a counter top with the butcher paper loosened up a bit till it hits 150F, which is usually 2hours give or take.
My problem is that my brisket flat part of my packers are a bit overcooked, and break apart when cutting. They still taste awesome and the points are perfect.
I'm wondering if I should pull sooner, like at a bit of drag, or rest shorter, or if a temp probe is a bit too thick and I should probe with something thinner, which I think would probe tender sooner. Maybe rest it less time?
What am I missing?
Other than the flats falling apart a bit, they come out fantastic. Admittedly I am an aggressive trimmer. Getting as much of the hard fat and deckle out as I can.
I have not injected my last few briskets as I'm trying to get the cook down perfectly before enhancing.
Temp is always between 300-325 cooking on a Kamodo Joe or a Humphreys Battle Box, results are very similar on each.
I pull them once for rest once they probe with with no drag, like the probe is going through nothing. I use a temp probe to probe. Once I wrap I start probing at one hour and usually probe every 30 minutes from there to make sure I don't overcook.
Rest is on a counter top with the butcher paper loosened up a bit till it hits 150F, which is usually 2hours give or take.
My problem is that my brisket flat part of my packers are a bit overcooked, and break apart when cutting. They still taste awesome and the points are perfect.
I'm wondering if I should pull sooner, like at a bit of drag, or rest shorter, or if a temp probe is a bit too thick and I should probe with something thinner, which I think would probe tender sooner. Maybe rest it less time?
What am I missing?
