Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
The biggest revelation is seeing a thermometer in Blu's brisket! Never thought I'd see the day... :shock:
203.4°F, Smitty...sheesh! :wink:I think he pulls them at 203* IT..........
Did I miss something? Did you do the whole cook unwrapped and roughly what temp did it come off, and when it came off is that when you wrapped it. Then at what temp do you cut it up.
Did I miss something? Did you do the whole cook unwrapped and roughly what temp did it come off, and when it came off is that when you wrapped it. Then at what temp do you cut it up.
BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
If operating one of those, maintain 300°F, same as the preheat. You can just maintain 300°F easier on non-stickburners. Stickburners are prone to more temp swings as your split burns down to coals and you add another split, so the goal is to operate in a band around the target temperature.Is there a reason you specify to keep at 275-325 if smoking on a stick burner? Is it different on a WSM or Kettle?
I'm sure you told me this before, but how to you keep your "probe" from dragging on the butcher when probing for tenderness?
First off I will tell ya'll this aint even close to my best. htis is probably the worst brisket I have cooked in many years and I have my self to blame for procrastinating about deep cleaning the pit and causing the pit fire, the Flat is Sahara desert dry.