jeffturnerjr
is Blowin Smoke!
Did a brisket this weekend.
Cooked on the UDS, 300 deg, Cooked 6 hours, and used Kingsford Blue with some oak chunks. I let the brisket rest for 2 hours before cutting into it. It was INCREDIBLE. I would use this technique at a competition for sure.
Here is the raw brisket. 16 lbs Certified Angus, trimmed down to 14.
Coated the brisket with a mixture of French's Chardonnay Mustard, bread and butter pickle juice, & a dash of Worcestershire.
Coated both sides of the brisket with the mustard, sprinkled with my own brisket rub...salt, pepper, onion, garlic, cayenne, chili powder, & paprika.
The silver bullet!!! Running hot and fast!
My drink of choice.
Cooked naked for 4 hours. Wrapped and cooked 2 more hours.
Probed a little hotter than I like. I usually like to pull closer to 198-200. But it was butter soft with the probe.
After 2 hours of resting, pulled it out, got ready to cut. IT was around 165.
Oh is that a perfect bend test? I believe it is!
Last but not least, I cut up the point and made some burnt ends. I shudder to do so but wanted to practice for competitions. I didn't get them uniform but they tasted fantastic. Took the left over liquid from brisket, a1 sauce, ketchup and brown sugar and poured over the burnt ends, put in oven, let cook for another hour. Good gosh it was good.
Thank you so much for looking!
Cooked on the UDS, 300 deg, Cooked 6 hours, and used Kingsford Blue with some oak chunks. I let the brisket rest for 2 hours before cutting into it. It was INCREDIBLE. I would use this technique at a competition for sure.
Here is the raw brisket. 16 lbs Certified Angus, trimmed down to 14.
Coated the brisket with a mixture of French's Chardonnay Mustard, bread and butter pickle juice, & a dash of Worcestershire.
Coated both sides of the brisket with the mustard, sprinkled with my own brisket rub...salt, pepper, onion, garlic, cayenne, chili powder, & paprika.
The silver bullet!!! Running hot and fast!
My drink of choice.
Cooked naked for 4 hours. Wrapped and cooked 2 more hours.
Probed a little hotter than I like. I usually like to pull closer to 198-200. But it was butter soft with the probe.
After 2 hours of resting, pulled it out, got ready to cut. IT was around 165.
Oh is that a perfect bend test? I believe it is!
Last but not least, I cut up the point and made some burnt ends. I shudder to do so but wanted to practice for competitions. I didn't get them uniform but they tasted fantastic. Took the left over liquid from brisket, a1 sauce, ketchup and brown sugar and poured over the burnt ends, put in oven, let cook for another hour. Good gosh it was good.
Thank you so much for looking!
nice work!
