First brisket time!

[Biloxidman]

OK...I've done the homework and read the threads and now it's BluDawg Brisket time! :clap2:

According to input, I trimmed (I think...:shocked enough fat...

Applied the rub and wrapped in Saran Wrap to sit overnight....

I plan on putting it on about 9:00 am with a target for supper tomorrow night.
Wish me luck!:thumb:

 

[Decoy205]

Good luck!

 

[mike-cleveland]

yeah

 

[Bludawg]

THAT BIG CHUNK OF FAT on the right side int he last pic needs to go

 

[chambersuac]

^^^^dont listen to him..he doesn't know anything about a Bludawg brisket.

Oh..wait.

Good luck

 

[Big George's BBQ]

You will be fine Please post results

 

[Biloxidman]

I'm soooo confused!

I thought about trimming that part too and probably will in the morning. Didn't find any butcher paper so I will foil after 4 hours.

 

[mike-cleveland]

I can work around that.

 

[pjtexas1]

I'm soooo confused!

I thought about trimming that part too and probably will in the morning. Didn't find any butcher paper so I will foil after 4 hours.

Make sure the bark is set before you foil or it will make the bark a little soggy.

 

[Biloxidman]

I plan on foiling after 4 hours at at 300-325

 

[DriverWild]

I don't know the "BluDawg method" but my advice is to forget about time, make sure the bark is set before going into the foil.

 

[Biloxidman]

I do plan on checking before foiling. I'll be doing honeydo's and hanging with my Bud....lite

 

[darkoozy]

Make sure the bark is set before you foil or it will make the bark a little soggy.

This!

 

[Biloxidman]

Thanks Blu...that was a big, hard hunk of fat!

No it's peppered too!

 

[darkoozy]

Aaron Franklin has a good YouTube on how to trim a brisket. Check it out.

[ame]http://youtu.be/VmTzdMHu5KU[/ame]

 

[AlwaysSmokey]

LoL, my 14# has been on since 7:15 cst. Pullin the all nighter, low and slow at 225-250. Happy smokin to you bub, you'll do great. Just somthin soothing to the soul smokin meat on a good fire.

 

[Biloxidman]

Getting this party started!

 

[tnfan47]

So jealous. Would love to have a brisket on the smoker this morning.

Every brisket I've seen at my local store always have an uneven, thin flat. Yea yea I shouldn't be picky. They always have either 1 or 2 on the shelf. That's it.

 

[Biloxidman]

Got it on at 7:50 am. Temp came down from opening the grill but stabilized at 304. Sorta jumped up to 335 then back down to 300. Probably from one of the chunks lighting up. Just let it coast. :-D

Getting ready...

Putting baby to bed.....

At the 1 hour 45 minute mark temp at 307-315 and IT at 136. I think another wood hunk just litup.

 

[Hitman0321]

Looking good man!