Yet another question about Bludawg Method

[MikeTek]

I'm sure this has been answered many times.....but is the 4 hr wrap time a hard number or do you adjust it based on your brisket size? Like is it 4 hours for a 12lb brisket and 4.5 hours for a 15? I'm eager to try this K.I.S.S method and don't want to botch it up.

Thanks in advance.

 

[pjtexas1]

it's pretty much 4 hours and then wrap for a brisket 12-15LBS. the bp will allow a little more color to form.

 

[Bludawg]

FOLLOW THE DIRECTIONS AS WRITTEN!:doh:

 

[MikeTek]

Ha! That's what I figured....just wanted to confirm. It's hard to get out of the mode where I always wrap after the stall.

 

[BigBellyBBQ]

Bludawg has great advice or go with color you want to maintain..

 

[MisterChrister]

FOLLOW THE DIRECTIONS AS WRITTEN!:doh:

Aaaahhh pipe down pal, what do you know about cookin a Bludawg brisket anyhow?!?:blah::tongue:

 

[pga7602]

Yah don't add stuff or think too much about it and just follow. Once you have done 5,6 you can start making it your own. That method is pretty perfect though.

 

[Dmars13]

Yah don't add stuff or think too much about it and just follow. Once you have done 5,6 you can start making it your own. That method is pretty perfect though.[/QUOTE]

I agree just tried it this past week and it turned out perfect!

 

[Fillmore Farmer]

Okay, I did a search and looked at 4-5 pages of threads that came up with the term Bludawg method....but nowhere could I find a straight-up thread that detailed the approach. Can I get a link so I can also be enlightened to this method or do I have to wait until a U.F.O crashes and reverse-technology their smoker technique...and I know, they only visit our planet to study the Bludawg method. Pls hook a brother up and drop a link on this thread, thanks

Also, I gather it's hot n' fast....what advantage is there to hotter then 235F? May as well ask since that's the primary query, thanks

 

[pga7602]

Also, I gather it's hot n' fast....what advantage is there to hotter then 235F? May as well ask since that's the primary query, thanks

Umm... 1. You can eat sooner.
2. You dont have to stay up to cook a 13 hour brisket.. so more sleep.
3. Your bbq friends won't make fun of you for warming your meats to death.

Did I mention you can eat sooner?

 

[pga7602]

Okay, I did a search and looked at 4-5 pages of threads that came up with the term Bludawg method....but nowhere could I find a straight-up thread that detailed the approach. Can I get a link so I can also be enlightened to this method or do I have to wait until a U.F.O crashes and reverse-technology their smoker technique...and I know, they only visit our planet to study the Bludawg method. Pls hook a brother up and drop a link on this thread,

Well you just missed him. Look about 4 messages above mine and you can see the man himself schooling us on his method. You can always ask him, but the answer is always the same. Follow the below directions word for word. As for the range of temperature recommended using the higher end of the range seems to work better for me.


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

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

 

[Pocchampion]

As often as this question comes up, should the miss consider making Bludawg's method a sticky?

 

[mrwhale]

As often as this question comes up, should the miss consider making Bludawg's method a sticky?

:clap2::clap2::clap2::clap2:

 

[Thatgrimguy]

As often as this question comes up, should the miss consider making Bludawg's method a sticky?

I think that should happen. I have seen reference to the method 15 times but this is the first time I remember actually seeing it laid out in one post. I had gathered the jist, but not as clear as now.

 

[VoodoChild]

As often as this question comes up, should the miss consider making Bludawg's method a sticky?

I have Passed Bludawgs Method on to anyone that will Listen !
It is the method that made my Brisket Come around . :clap2:

 

[Fillmore Farmer]

Thanks for the post. Having just read Aaron Franklin's book I'm hard pressed to see any difference between AF and BD method. AF rolls at 275F and BD at 300F, beyond that it's nearly identical...., trim hard fat, leave 1/4" fat, same salt/pepper, butcher paper after nice bark, pull when feels good. No injection, light on the seasoning, no foil. Slice only what you intend to eat.

I'm sorry but the paralelles are insanely similar....is this like a running joke on the forum? I can't believe it, one can only draw one conclusion: Aaron copied Bludawg!!!!