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