AustinKnight
is Blowin Smoke!
This is the brisket I did this past Saturday, I put it on at 2am Friday night on the UDS at 350*. I used my DigiQ to lock in the temp ounce it was dialed in I seasoned the 13# brisket(Dirty Dalmation rub + Garlic) and tossed it on fat side up for 1 1/2 hours then turned it over fat side down for about 2 hours until I got the color I wanted. When I got the color I wanted the brisket had been on for 3 1/2 hours then I wrapped it in Red butcher paper, I made a 3-by-6 foot sheet of paper by joining two sheets with gummed paper tape. I used some of what I read in Extreme Barbecue and modified:mod: Bruce's Brisket recipe kinda, by not putting the wrapped brisket back on fat sideup, instead on the UDS I did fat side down. The total cook took me 5 hours and 20 min and pulled it at 209*(Fastest thrmapen ever Orange) like butter baby,then I rested it (4 hour in a cooler) and at 9 hours and 39 min I sliced it and this was one good brisket:grouphug:. I've cooked the last 10 or so briskets using butcher paper instead of foil with great results so I thought I would share this one, I don't really have a stall with using paper cooking at 350*:wink: It just keeps going up in temp and the end result is good bark,moist and tender briskets. I do things like I cook, fast so that's why there's no pics or video of me wrapping the brisket in butcher paper but I assure you nothing but red butcher paper (non waxed that is) was used for wrapping this brisket very tightly. In the video for some reason I want to say foil but don't, I believe that was caused by lack of sleep I was running on 3 hours(while it rested so did I) and I was still kinda asleep at the whee:thumb:l while shooting that part well here is the PrOn and Video...enjoy:becky:
Ps if you got any questions feel free to ask.:thumb:
Red Butcher Paper Brisket...Old School - YouTube
Also this one was injected : Stubbs beef marinade, I strained the marinade then I added 1 level TBSP of AmesPhos to half a cup of bottled water :crazy: I mixed the half cup of water/AmesPhos to the stubbs/strained and at 10am Friday morning I injected the brisket and put back in the fridge tell 2am. :focus:
The Paper and tape.
Heat source K Comp works great only 15 bucks at Costco's 18LBX2 double bag :thumb:
Oak for smoke I used about 5 splits throughout the basket
Pre Prep PoRn
Trimming
This is the hours and min I pulled it at the IT was 209*
Done and out of the cooler
Total time for cook and rest time.
Little smoke ring but the smoke was there
Also did some thighs just for fun :becky:
Thx for lookin:heh:
Ps if you got any questions feel free to ask.:thumb:
Red Butcher Paper Brisket...Old School - YouTube
Also this one was injected : Stubbs beef marinade, I strained the marinade then I added 1 level TBSP of AmesPhos to half a cup of bottled water :crazy: I mixed the half cup of water/AmesPhos to the stubbs/strained and at 10am Friday morning I injected the brisket and put back in the fridge tell 2am. :focus:
The Paper and tape.
Heat source K Comp works great only 15 bucks at Costco's 18LBX2 double bag :thumb:
Oak for smoke I used about 5 splits throughout the basket
Pre Prep PoRn
Trimming
This is the hours and min I pulled it at the IT was 209*
Done and out of the cooler
Total time for cook and rest time.
Little smoke ring but the smoke was there
Also did some thighs just for fun :becky:
Thx for lookin:heh: