Another Successful Bludawg Brisket

Teamfour

Teamfour

is One Chatty Farker
Joined
Jul 13, 2012
Location
Sterling...
I wet aged a prime 14 lb'er for 30 days. Trimmed, injected, and rubbed with SnP. Got the Backwoods up to 300. Cooked for 4 hours then wrapped in BP. Probed tender in 1.25 hours more. Let rest for two hours in paper on counter. Turned out to be the best brisket ever - actually it could have used about 15 more minutes, but it was still acceptable for competition.

The temp got away from me right at the end. I may have to back down to 275 since I know the Backwoods will hold there reliably.
 

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landarc said:
Nice looking brisket, was this to try out a technique for comps?
Click to expand...

Yes. We have been successfully cooking all four meats in the Party. Since we cook our ribs and chicken at 275, we decided to try HnF for the brisket and butts. If I can lower the temp a bit to 275 it would be great.
 
Great job lee! And that's a thick flat, please send me a few of those primes! You coming to woodstock in October? Hope to see you there.
 
We won't make it to Woodstock since I will be on travel. I got the brisket from Dan McGrath at Galvinell's in MD.
 
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