mph33
Full Fledged Farker
To me, barbecue has turned into a science. It's much more than just pleasing the palate. I'm obsessed with appearance texture taste and what it took to bring me to that level. For all you brisket lovers out there that are on the same page with me what are your techniques to get the perfect excuse me almost perfect brisket?
Here is my techniques and please provide your own.
Prime brisket from Costco between 12 and 16 lb
Do not rinse the meat pat dry any fluids and blood
Trim excess fat and silver skin try to expose some of the burnt ends on the fat cap but don't go to extreme as a backyard cooker.
Hot & fast. I don't like doing low and slow. However, my best brisket I started out low and slow and I finished off. I started my cook at 250 degrees for 6 hours until I got internal temperature of 170 degrees, and then finish the cook off at 300° in the oven.
My last cook I done hot and fast around 375° and finish the cook off at 275 degrees rapt in butcher paper when internal temperature reached 170°. I finished the cook off at 210 degrees. big mistake, the point was absolutely perfect and beautiful but a lot of the flat was somewhat borderline dry I could have done a hell of a lot better job.
Butcher paper is King don't know why anybody uses aluminum foil at all. I use B&B oak briquettes. To me, lump charcoal in the WSM 22 is inconsistent and not reliable.
I injected and applied DIY SPG rub along with KOSMOS cow cover rub and Kosmos Reserve hickory smoke injection the night before cook.
My cooker is a WSM 22.
Let's hear your absolute best techniques for making the ultimate brisket.
Here is my techniques and please provide your own.
Prime brisket from Costco between 12 and 16 lb
Do not rinse the meat pat dry any fluids and blood
Trim excess fat and silver skin try to expose some of the burnt ends on the fat cap but don't go to extreme as a backyard cooker.
Hot & fast. I don't like doing low and slow. However, my best brisket I started out low and slow and I finished off. I started my cook at 250 degrees for 6 hours until I got internal temperature of 170 degrees, and then finish the cook off at 300° in the oven.
My last cook I done hot and fast around 375° and finish the cook off at 275 degrees rapt in butcher paper when internal temperature reached 170°. I finished the cook off at 210 degrees. big mistake, the point was absolutely perfect and beautiful but a lot of the flat was somewhat borderline dry I could have done a hell of a lot better job.
Butcher paper is King don't know why anybody uses aluminum foil at all. I use B&B oak briquettes. To me, lump charcoal in the WSM 22 is inconsistent and not reliable.
I injected and applied DIY SPG rub along with KOSMOS cow cover rub and Kosmos Reserve hickory smoke injection the night before cook.
My cooker is a WSM 22.
Let's hear your absolute best techniques for making the ultimate brisket.