Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
Got USDA Prime Brisket from PM Beef.
Frozen and 2 months later thawed.
Trimmed heavily and rubbed with SPOG.
Settled WSM with BBQGURU DX2, just little water (1/3 lt) and oak + hickory for smoke.
Cooking Temp was steady 250F
At 07:30 hours in wrapped in pink butcher paper and let it cook for 4 hours more.
Total cooking time 11:30 hours. I was short in time and couldn't cook 1 more hour.
Brisket rested in gas oven @150F for 30 minutes and then carved.
Flat was really moist even though a little under.
Surprisingly point was delicious: super moist, tender and tasty. I thought it should be under too, but not.
IMG_8089 by Enrico BBQness, su Flickr
IMG_8086 by Enrico BBQness, su Flickr
IMG_8087 by Enrico BBQness, su Flickr
IMG_8091 by Enrico BBQness, su Flickr
IMG_8097 by Enrico BBQness, su Flickr
IMG_8106 by Enrico BBQness, su Flickr
IMG_8110 by Enrico BBQness, su Flickr
IMG_8123 by Enrico BBQness, su Flickr
IMG_8124 by Enrico BBQness, su Flickr
IMG_8129 by Enrico BBQness, su Flickr
IMG_8141 by Enrico BBQness, su Flickr
IMG_8142 by Enrico BBQness, su Flickr
IMG_8160 by Enrico BBQness, su Flickr
IMG_8168 by Enrico BBQness, su Flickr
IMG_8170 by Enrico BBQness, su Flickr
IMG_8173 by Enrico BBQness, su Flickr
IMG_8187 by Enrico BBQness, su Flickr
IMG_8188 by Enrico BBQness, su Flickr
IMG_8192 by Enrico BBQness, su Flickr
IMG_8195 by Enrico BBQness, su Flickr
My cooking log here: [ame]https://youtu.be/XIJl4v1vwbQ[/ame]
thanks for stopping by.
Enrico
Frozen and 2 months later thawed.
Trimmed heavily and rubbed with SPOG.
Settled WSM with BBQGURU DX2, just little water (1/3 lt) and oak + hickory for smoke.
Cooking Temp was steady 250F
At 07:30 hours in wrapped in pink butcher paper and let it cook for 4 hours more.
Total cooking time 11:30 hours. I was short in time and couldn't cook 1 more hour.
Brisket rested in gas oven @150F for 30 minutes and then carved.
Flat was really moist even though a little under.
Surprisingly point was delicious: super moist, tender and tasty. I thought it should be under too, but not.
IMG_8089 by Enrico BBQness, su FlickrIMG_8086 by Enrico BBQness, su FlickrIMG_8087 by Enrico BBQness, su FlickrIMG_8091 by Enrico BBQness, su FlickrIMG_8097 by Enrico BBQness, su FlickrIMG_8106 by Enrico BBQness, su FlickrIMG_8110 by Enrico BBQness, su FlickrIMG_8123 by Enrico BBQness, su FlickrIMG_8124 by Enrico BBQness, su FlickrIMG_8129 by Enrico BBQness, su FlickrIMG_8141 by Enrico BBQness, su FlickrIMG_8142 by Enrico BBQness, su FlickrIMG_8160 by Enrico BBQness, su FlickrIMG_8168 by Enrico BBQness, su FlickrIMG_8170 by Enrico BBQness, su FlickrIMG_8173 by Enrico BBQness, su FlickrIMG_8187 by Enrico BBQness, su FlickrIMG_8188 by Enrico BBQness, su FlickrIMG_8192 by Enrico BBQness, su FlickrIMG_8195 by Enrico BBQness, su FlickrMy cooking log here: [ame]https://youtu.be/XIJl4v1vwbQ[/ame]
thanks for stopping by.
Enrico
