Another Bludawg success story

D

drez77

Found some matches.
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I have only done about 4 maybe 5 briskets before and this was by far the best. On at 7:15 and off at 3:30 with dinner on the table just after 5.

She barley fit on the small (30g) UDS.
11889602_10154319458894657_7472890622078042305_n.jpg


Ready to wrap
11056610_10154320169614657_6234662078720854924_n.jpg


Back on

11898604_10154320170759657_361904267072384589_n.jpg


Time to eat!
11885253_10154320803269657_7396101861808088392_n.jpg

11887951_10154320803229657_2797973902919438468_n.jpg
 
Goes to show,... if you read the directions and follow them you'll have good results.:wink:
Great job!:thumb:
 
Fantastic! not sure what I'm doing wrong but I've tried Bludawg's method twice and I don't seem to be getting enough color after 4 hours. Perhaps I should crank up the heat? I'm hovering around 275 or so. Or, not enough smoke? running a really clean fire on a RF offset.

thx
 
brimclau said:
Fantastic! not sure what I'm doing wrong but I've tried Bludawg's method twice and I don't seem to be getting enough color after 4 hours. Perhaps I should crank up the heat? I'm hovering around 275 or so. Or, not enough smoke? running a really clean fire on a RF offset.

thx
Click to expand...

I would up the heat to 325-350. That should give you the color/bark you want.
 
drez77 said:
I have only done about 4 maybe 5 briskets before and this was by far the best. On at 7:15 and off at 3:30 with dinner on the table just after 5.

She barley fit on the small (30g) UDS.
11889602_10154319458894657_7472890622078042305_n.jpg


Ready to wrap
11056610_10154320169614657_6234662078720854924_n.jpg


Back on

11898604_10154320170759657_361904267072384589_n.jpg


Time to eat!
11885253_10154320803269657_7396101861808088392_n.jpg

11887951_10154320803229657_2797973902919438468_n.jpg
Click to expand...


I did my first brisket the Bludawg way with spectacular results yesterday. My cook time was much quicker, on at 7AM, off at 1, and then did a 3 hr rest wrapped in the cooler. My Brisket weighed 14 LBS. What size packer and temp for yours? Just curious as we had very different cook times and excellent results.
 
ugaalf said:
I did my first brisket the Bludawg way with spectacular results yesterday. My cook time was much quicker, on at 7AM, off at 1, and then did a 3 hr rest wrapped in the cooler. My Brisket weighed 14 LBS. What size packer and temp for yours? Just curious as we had very different cook times and excellent results.
Click to expand...

That was 14#'s before it was trimmed also. I think mine went longer because the heat started to drop from around 275 to 240 late in the cook. I got caught up doing some house projects and well it is what it is. But IMO it did not have any impact on the results.
 
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