It has been entirely too long since I have regularly smoked any meat. I have this year only done 2 pork butts (tasty though) and barely did anything at all last year. I miss being able to go outside and tend to the smoker and make sure that everything is where it should be. and the wonderful aroma that my smoker puts out.
That said, I'm thinking that I may have to make a Costco run tomorrow. I've never done a brisket and I've been REALLY wanting to try it. Our local PBS has recently gotten the BBQ by Franklin series and it's got me craving brisket. The problem is that our Costco only sells the brisket flat, would that be an ok piece to start with? I'm thinking of just some kosher salt and black pepper and mesquite chunks on the fire. I've got some Cowboy Lump to burn.
Forgive me brothers, for I have sinned.
Your sins are forgiven my son, go and sin no more
Say 2 BluDawg Briskets
, & 1 Rules for BBQ Success
BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB h
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*
PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
BBQ RULES FOR SUCCESS
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest part of the Flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
