Beer/Meat/Victory
Full Fledged Farker
- Joined
- Apr 3, 2017
- Location
- Pittsbur...
Since getting back into smoking meat, being from Texas, and living in an area that can be tough to find a good brisket I have been on a mission to re-create some of the best Briskets I've had in central Texas. I'm not there yet, probably will never be, but getting better and learning the feel of a done Brisket with each cook. Here's yesterdays Hot N Fast - Bludawg style cook.
Restaurant Depot is my source in this packer barren land. Picked up and trimmed the Choice CAB. Not as much marbling as other CAB's I've got from the same location
Seasoning - Salt and Pepper - That's it.
Getting the WSM Ready - KBB and Oak Chunks
Fire!!
At the Wrap
Done
Pron and Pron
While I did use the Bludawg method for the first time I clocked this at 6:25 total cook time, and I still think I needed another 20-30 minutes. It was a 13.5lb before trimming. The outside tip of the flat was kind of dried out, but a couple inches in it was pretty good - Not perfect - but pretty dang good. With this method I do have to say the Bark was amazing. It held up under its own weight but took a little too much force to pull apart. My last overnight Low and slow was the opposite, the flat fell apart unless I sliced 1/2" thick or a little thicker. I think both methods are great (It was nice to sleep in and have a Brisket for dinner), I just need more pit time to really get the perfect feel when I probe. Hope the misses likes beef...until the next one on my quest.
Restaurant Depot is my source in this packer barren land. Picked up and trimmed the Choice CAB. Not as much marbling as other CAB's I've got from the same location
Seasoning - Salt and Pepper - That's it.
Getting the WSM Ready - KBB and Oak Chunks
Fire!!
At the Wrap
Done
Pron and Pron
While I did use the Bludawg method for the first time I clocked this at 6:25 total cook time, and I still think I needed another 20-30 minutes. It was a 13.5lb before trimming. The outside tip of the flat was kind of dried out, but a couple inches in it was pretty good - Not perfect - but pretty dang good. With this method I do have to say the Bark was amazing. It held up under its own weight but took a little too much force to pull apart. My last overnight Low and slow was the opposite, the flat fell apart unless I sliced 1/2" thick or a little thicker. I think both methods are great (It was nice to sleep in and have a Brisket for dinner), I just need more pit time to really get the perfect feel when I probe. Hope the misses likes beef...until the next one on my quest.
