Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
Hello BBQ Fellows
I like to share with Y'All my brisket training on the 6 May 2016.
Usual choise grade packer brisket from Creekstone Farm round 14# untrimmed.
This time I didn't trimm too much in the point area and just a little very little in the fat side.
Smoking T was as usual 250F with very little water on the meat grate.
On the lower grate my pizza pan was foiled and covered with disposable pan fullfilled with ash and paper towels (this lower setup avoids any off smell flavour from burning fat).
I was asked for brisket dinner so this time was not an overnight cook.
I put the meat on at 09:00 and leave it alone for 9 hours.
At 9 hours in I wrapped in butcher paper and put it back in the WSM (settled with BBQGURU and hickory/cherry).
I started checking for donedess every 60 minutes.
Finally after 11:16 hours my "lucky" thoothpic went in&out easily and I pulled it pou and let it vent for 15 minutes and then back in to the cambro wrapped in butcher paper.
It rested 90 minutes and then sliced and served.
Really moist and point had a better consistency than usual, Probably because it was protected by the hard fat I left on site.
IMG_4736 by Enrico BBQness, su Flickr
IMG_4754 by Enrico BBQness, su Flickr
IMG_4759 by Enrico BBQness, su Flickr
IMG_4763 by Enrico BBQness, su Flickr
IMG_4783 by Enrico BBQness, su Flickr
IMG_4811 by Enrico BBQness, su Flickr
IMG_4829 by Enrico BBQness, su Flickr
IMG_4839 by Enrico BBQness, su Flickr
IMG_4841 by Enrico BBQness, su Flickr
IMG_4845 by Enrico BBQness, su Flickr
IMG_4846 by Enrico BBQness, su Flickr
IMG_4847 by Enrico BBQness, su Flickr
Thanks for stopping by.
Enrico
I like to share with Y'All my brisket training on the 6 May 2016.
Usual choise grade packer brisket from Creekstone Farm round 14# untrimmed.
This time I didn't trimm too much in the point area and just a little very little in the fat side.
Smoking T was as usual 250F with very little water on the meat grate.
On the lower grate my pizza pan was foiled and covered with disposable pan fullfilled with ash and paper towels (this lower setup avoids any off smell flavour from burning fat).
I was asked for brisket dinner so this time was not an overnight cook.
I put the meat on at 09:00 and leave it alone for 9 hours.
At 9 hours in I wrapped in butcher paper and put it back in the WSM (settled with BBQGURU and hickory/cherry).
I started checking for donedess every 60 minutes.
Finally after 11:16 hours my "lucky" thoothpic went in&out easily and I pulled it pou and let it vent for 15 minutes and then back in to the cambro wrapped in butcher paper.
It rested 90 minutes and then sliced and served.
Really moist and point had a better consistency than usual, Probably because it was protected by the hard fat I left on site.
IMG_4736 by Enrico BBQness, su FlickrIMG_4754 by Enrico BBQness, su FlickrIMG_4759 by Enrico BBQness, su FlickrIMG_4763 by Enrico BBQness, su FlickrIMG_4783 by Enrico BBQness, su FlickrIMG_4811 by Enrico BBQness, su FlickrIMG_4829 by Enrico BBQness, su FlickrIMG_4839 by Enrico BBQness, su FlickrIMG_4841 by Enrico BBQness, su FlickrIMG_4845 by Enrico BBQness, su FlickrIMG_4846 by Enrico BBQness, su FlickrIMG_4847 by Enrico BBQness, su FlickrThanks for stopping by.
Enrico
