StanDaMan79
Full Fledged Farker
- Joined
- Sep 27, 2013
- Location
- Murphys, Calif
I've only done a couple briskets, all in the fall or winter. I was interested in seeing how the higher tems of summer would affect cook time.
I trimmed the brisket up a bit, then rubbed Worcestershire sauce over it, and applied a liberal coat of Oakridge BBQ's Black Ops rub.
In at about 10 reached 165 at 3am. Wrapped it in brown paper, cut the air intake down about 50% and back in it went. At 7am, it was done. Using the back side of a carving knife, the Point lifted right off. Cubed, seasoned and sauced, then back in for a bit.
This is pre wrap, at about 3am. The photo isn't as fuzzy as I was! In truth, I had planned on placing the brisket in a sheet pan, covering with foil and adding some aujus. Don't know if this happens at your place or not, but the materials we had on hand last weekend, (foil and pans) were not to be found at 3am. Remembered some one here using brown paper bags. It was that or nothing. so I threw the "hail Mary" and wrapped it and went back to bed. Very happy with how it turned out. Did not think it could turn out so moist, wrapped in paper. I wasn't paying attention, and my dawg tried to eat the juice soaked brown paper, judging from the taste of the Brisket, it was probably pretty good, LOL.
Flat is wrapped and resting, after a few test bites. The paper wrap really give s nice bark, my first try with it. I thought for sure this would be a 12-14 hour cook, but it was probe tender in 10 hours. It may of been down an hour or so earlier, but the barrel was right at 180, so I just let it ride.
A few "test" bites of the flat and the points all cubed and sauced were really good. Tonight, the real magic will happen, when my family shows up for Saturday dinner, and we make the entire brisket disappear!
I trimmed the brisket up a bit, then rubbed Worcestershire sauce over it, and applied a liberal coat of Oakridge BBQ's Black Ops rub.
In at about 10 reached 165 at 3am. Wrapped it in brown paper, cut the air intake down about 50% and back in it went. At 7am, it was done. Using the back side of a carving knife, the Point lifted right off. Cubed, seasoned and sauced, then back in for a bit.
This is pre wrap, at about 3am. The photo isn't as fuzzy as I was! In truth, I had planned on placing the brisket in a sheet pan, covering with foil and adding some aujus. Don't know if this happens at your place or not, but the materials we had on hand last weekend, (foil and pans) were not to be found at 3am. Remembered some one here using brown paper bags. It was that or nothing. so I threw the "hail Mary" and wrapped it and went back to bed. Very happy with how it turned out. Did not think it could turn out so moist, wrapped in paper. I wasn't paying attention, and my dawg tried to eat the juice soaked brown paper, judging from the taste of the Brisket, it was probably pretty good, LOL.
Flat is wrapped and resting, after a few test bites. The paper wrap really give s nice bark, my first try with it. I thought for sure this would be a 12-14 hour cook, but it was probe tender in 10 hours. It may of been down an hour or so earlier, but the barrel was right at 180, so I just let it ride.
A few "test" bites of the flat and the points all cubed and sauced were really good. Tonight, the real magic will happen, when my family shows up for Saturday dinner, and we make the entire brisket disappear!