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|Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.|
|10-16-2011, 10:00 PM||#1|
is one Smokin' Farker
Join Date: 08-28-11
Location: Waconia, MN
A loud shout out to Pitmaster T and Bigmista for all of the tips on how to do a brisket at a higher temp! It was outrageously good. Best brisket I've had since traveling through Texas while I was competing in College.
Used Pitmaster T's Tri-level rub:
Level 1: light coating of seasoning salt (lawry's)
Level 2: Butt Glitter
Level 3: Dirty Dalmation
Had my homemade pit ready to roll at 9am, started out cooking at around 270 for a couple of hours, then cranked it up to 325 - 350 until finished. Total cook time was 7.5 hours. Started checking for tenderness at about 180, as I recall the point was butter at 185 but the flat was about 194.
Took the brisket off the cooker at 430, just let it rest on the counter until 5, sliced it to about 1/2" to 3/4" thick and then we devoured it! Sorry no pron this time.
Up next: hot and fast pork and beef ribs.
MAK 2 Star General
Cajun Fryer FF2
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