Another Popdaddy Tribute Brisky - Pron

[Saiko]

I've played around with wrapping my last few briskys, so thought I would go back to my roots and do a good old Popdaddy Tri-Level Brisky today. Popdaddy (aka "Barbefunkoramaque" aka "Funkmaster South" aka "Pitmaster T" aka "Donnie") has always written some of my favorite posts, and taught me pretty much everything I know about cooking brisket.

My Popdaddy Tri-Level Brisket method for the WSM has been detailed quite a few times, including here: http://www.bbq-brethren.com/forum/showthread.php?t=87343

Here are a few pics from todays cook.

160 degrees internal, starting to "weep" as Donnie calls it.

Pulled at about 200 degrees internal and probe tender. After about an hour rest in butcher paper in the cooler, I separated the point and flat and cubed the point for burnt ends. Flat went back into the cooler.

Burnt ends all done.

Flat sliced.

Bonus Pic! Publix had a sale this week on T-bones and Porterhouse, so I grilled me up a Porterhouse while I was waiting on the brisky.

That's all!

 

[landarc]

Fantastic Mark. You now a brisket wrapper?

 

[Phubar]

It all looks very good to me Saiko but that steak got my belly rumbling!
Nice job!

 

[Saiko]

Fantastic Mark. You now a brisket wrapper?

If I competed I would probably wrap with some beef stock just so I could use the juice to brush the slices. For personal consumption, I like both methods. Donnie's Tri-Level is a nice, salty, smokey, peppery brisket which I prefer sometimes. Depends on my mood.

 

[MilitantSquatter]

Looks great Mark..

those pre-sauced, cubed points look awesome...:thumb:

 

[mykz26]

Looks great. How much longer did you leave the burnt ends in for?

 

[Saiko]

Looks great. How much longer did you leave the burnt ends in for?

Hit them with some Bovine Bold rub, sauced with a Blue's Hog / Vinegar sauce mix and then two hours @ about 300 degrees.

 

[DannyMac]

Popdaddy forever!!!

 

[1_T_Scot]

Mmmm Good looking Beef!!!

 

[Gore]

Absolutely beautiful, and even a bonus pic!

 

[Militant83]

now that brisky looks great

 

[Westexbbq]

It all looks mighty good to me,
thanks.

 

[Smokin Patriots]

Brisket looks great especially the burnt ends!

 

[gtr]

There's the beef!

Excellent work, sir! I've been thinking brisket lately...gonna be acting brisket soon. Steak looks great too! :thumb:

 

[orangeblood]

very nice brisket and i hope some 12 ounce curls were paired with those burnt ends.

did funk retire?

 

[Pitmaster T]

The Funk is dead from what I heard. Great Brisket

 

[btcg]

I was gonna say "that's nice, Donnie will be pleased" and then I saw the date you originally posted this.

Oh well, still nice of you to do.