Like I said she put the wrong sticker on it. The pics say enough. I know a packer when I see one......er..that didn't come out right.
to cold to work, think I'll try bludawg's brisket recipe
- Thread starter smoke ninja
- Start date
Like I said she put the wrong sticker on it. The pics say enough. I know a packer when I see one......er..that didn't come out right.
Wrapped in Butcher paper about four hrs in. Already probed more tender than the last brisket.
Looks a like I'm on track. Might test after 30 or 40 min, because its a smaller brisket.
Looks a like I'm on track. Might test after 30 or 40 min, because its a smaller brisket.
GrillsGoneWild
is one Smokin' Farker
Very impressed that you are keeping it at 300 on the WSM with the temp outside.
Me too, I think she'd hit 350. If I wanted. No water in pan just cover in foil.
buccaneer
somebody shut me the fark up.
I see a lot of you Mercuns wishing you had a bigger brisket.
I feel you, dawgs, we can't all come packing a monster packer, but ask Bludawg and I'm sure he'd console you with the wise and constantly repeated lietueism, it isn't the size of the brisket but the way you probe it.
Knowing where the stall is in cooking a brisket is like knowing where the radio signals come from while you are boogeying in the kitchen wearing that tutu your niece left there last time she was over, and knowing it wouldn't be near as comfy if you had a monster packer.
I feel you, dawgs, we can't all come packing a monster packer, but ask Bludawg and I'm sure he'd console you with the wise and constantly repeated lietueism, it isn't the size of the brisket but the way you probe it.
Knowing where the stall is in cooking a brisket is like knowing where the radio signals come from while you are boogeying in the kitchen wearing that tutu your niece left there last time she was over, and knowing it wouldn't be near as comfy if you had a monster packer.
My little packer is off and resting, still wrapped, as per the bludawg way. I accidentally hit the button on my probe and it read 200.
Foil is covering the water pan. Paper covers the brisket.
bbqwilly
Babbling Farker
Looks like you nailed it from here.
Pitmaster T
Babbling Farker
When I do a job and cook five or more cases of briskets I always get one of these stuck in. I will say this about the true small briskets like that in my experience.
Its always the one I watch and put in a special place in the pit and it also is the one I keep for myself. I may cut up 700 pounds of brisket real quick in an afternoon but that one goes home with me and I am never disappointed.
Yall remember that tip I gave yall a while back on how to tell what you have in a case by the weight right?
Its always the one I watch and put in a special place in the pit and it also is the one I keep for myself. I may cut up 700 pounds of brisket real quick in an afternoon but that one goes home with me and I am never disappointed.
Yall remember that tip I gave yall a while back on how to tell what you have in a case by the weight right?
sliding_billy
somebody shut me the fark up.
Looks delicious.
Bludawg
somebody shut me the fark up.
What can I say:thumb:
Just goes to show that if you stick to the plan, a proven recipe will work.
Thanks for sharing your technique. Now I can proceed with changing it til it stops working.
Wampus
somebody shut me the fark up.
Do you feel they in some ways better or just easier to cook to a consistent result?
MI Smoke
Full Fledged Farker
What meat market did you get that at?
smokeswirl
Full Fledged Farker
Most points get ground up, unfortunately
