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ayb97
07-18-2014, 06:31 AM
Whats Up Guys. I plan on doing my first full packer 15# brisket this weekend. I have been doing a ton of reading on the site (very helpful) and have decided to try Bludawgs KISS Brisket. Post listed below. I do have a few questions if anyone can help me. I would also appreciate any tips or whatever to get through my first one. I will be using a 22.5 WSM. Here we go:

1) Water in pan or not?
2) I've never really cooked this hot in my WSM. Ill be using the minion method and dumping lit coals in the middle. I will also be using the DigiQ. How many lit should I add to get it up to 300?
3) Will parchment paper work instead of butchers paper?
4) When you wrap it in butchers paper I assume the folds go down to keep it from coming undone, doesn't all the juice leak out?
5) Is the 8 hours a pretty safe bet?

Ill probably come up with more questions as I think of them. Thanks again guys. BRING IT ON!!!!!

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 the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

T&S BBQ
07-18-2014, 06:50 AM
You can watch Aron Franklin on Youtube, he shows a wraped brisket

SmokinIllini
07-18-2014, 07:13 AM
To get to that temp in the WSM you will go without water in the pan. Foil it, but leave an air gap between the foil and the pan so that drippings don't burn -- you may want to re-use those later. I'd dump a full chimney of lit to get things moving, but watch that the temp doesn't spike. Hard to cool a hot WSM.

pjtexas1
07-18-2014, 07:56 AM
Seems like SmokinIlini has you covered. Since you are on the high end as far as the size of your brisket I would allow an extra hour just to be safe. As good as Blu's methods are no set length of time is exact on any brisket. Temps could drop, you could have a stubborn piece of meat, etc. Stick to the plan, don't pull until it probes tender. The most common mistake we make is pulling too early. The parchment paper will work just fine.

ayb97
07-18-2014, 08:57 AM
Is it normal to get butterflies in your stomach when your about to cook for your brisket. ahahahah. Thanks guys the info is going to be helpful.

Bludawg
07-18-2014, 08:58 AM
Whats Up Guys. I plan on doing my first full packer 15# brisket this weekend. I have been doing a ton of reading on the site (very helpful) and have decided to try Bludawgs KISS Brisket. Post listed below. I do have a few questions if anyone can help me. I would also appreciate any tips or whatever to get through my first one. I will be using a 22.5 WSM. Here we go:

1) Water in pan or not?
2) I've never really cooked this hot in my WSM. Ill be using the minion method and dumping lit coals in the middle. I will also be using the DigiQ. How many lit should I add to get it up to 300?
3) Will parchment paper work instead of butchers paper?
4) When you wrap it in butchers paper I assume the folds go down to keep it from coming undone, doesn't all the juice leak out?
5) Is the 8 hours a pretty safe bet?

Ill probably come up with more questions as I think of them. Thanks again guys. BRING IT ON!!!!!

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 the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
1) NO water
2) 1/2 chimney should do it it do on my UDS
3) Yes
4)Yes, the paper just sucks it up there is no aus jus
5) never had one not gettin carved up within 8 hrs.

Don't read in to or assume or adapt just DO and you will be rewarded!

JoSal73
07-18-2014, 09:59 AM
Bludawg: Is there a time adjustment if the starting packer weight is 19lbs? Specifically for the wrap. Is 4 hours still an ideal time to wrap, or should it be adjusted any?

Bludawg
07-18-2014, 03:07 PM
It might take a little longer to hit Probe tender I would bet that within 2 hrs after wrapping. 19 lb er is a Big old steer.

voidecho
07-18-2014, 03:43 PM
Good luck. I'm going to do my first full packer brisket this weekend too and was going to start a thread. Not even sure everything I'm going to do with it yet.

Just picked a 12 pounder up from the store.

aawa
07-18-2014, 03:49 PM
Good luck. I'm going to do my first full packer brisket this weekend too and was going to start a thread. Not even sure everything I'm going to do with it yet.

Just picked a 12 pounder up from the store.

If it is your first packer, start simple before you go galavanting with injections and intricate techniques.

Bludawg has outlined a very simple technique that will yield a dang good brisket. I suggest you give it a try. The key to his technique is knowing when the brisket is done by Probe Tender. Once you get the probe tender feeling down, then start experimenting with your process. In the end brisket will be great if treated with just salt and pepper as long as you cook it till it is probe tender.

voidecho
07-18-2014, 04:37 PM
If it is your first packer, start simple before you go galavanting with injections and intricate techniques.

What?? That's no fun! I want to play with my food. :laugh:

Sorry for jacking your thread ayb97. I'll start my own. Good luck!

ayb97
07-18-2014, 07:43 PM
It's all good. I'm just trying to digest all the info. I'm probably over analyzing it. I'm just gonna follow bludawgs directions and see what happens. I'll post some pics of the outcome. Good luck.

ayb97
07-22-2014, 06:26 AM
Here are the results from my first full packer smoked this weekend on my 22.5 WSM. I followed Bludawgs recipe to a T. Took a little longer than he suggested and I still think I may have pulled it a bit early.I trimmed away a bunch of the hard fat and some of the fat cap off the flat and rubbed the brisket with a basic salt and pepper rub. I got my WSM up to 300 with my DigiQ and put the brisket on at 7:00 am. At 11:00 am I pulled the brisket off and wrapped in butcher paper and returned to the smoker. Every hour after that I would check the brisket by probing it in the flat. The recipe I was using said it should be probe tender within an hour or 2. At 2:00 pm it was probing good all over except towards the end of the flat so I pulled it off in fear of over cooking it. Looked spectacular. The results: I separated the point from the flat and wrapped the flat back in the butcher paper to rest. The point was extremely tender and juicy and I cut into 1x1 cubes sprinkled some run on them sauced them and put them back on the smoker for 1-2 hours. They were AWESOME. The flat on the other hand seemed a bit dry. Doing the pull test it was rather tough to pull apart, I assume that maybe I under cooked it? When I was probing the flat it just felt like I was driving the probe into something was way overcooked. I could use some help with this. Anyway all in all it wasn't bad for my first one. I could use some suggestions on the flat. Here are some pics.

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140719_083527_zpsd8560e09.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140719_083527_zpsd8560e09.jpg.html)

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140719_090445_zps0c8381a2.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140719_090445_zps0c8381a2.jpg.html)

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140720_0858571_zps84928856.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140720_0858571_zps84928856.jpg.html)

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140720_100656_zps39016df0.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140720_100656_zps39016df0.jpg.html)

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140720_140809_zps47001711.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140720_140809_zps47001711.jpg.html)

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140720_140953_zpsa6af7e7c.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140720_140953_zpsa6af7e7c.jpg.html)

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140720_141745_zps52098bff.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140720_141745_zps52098bff.jpg.html)

http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140720_171047_zps61345b1a.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140720_171047_zps61345b1a.jpg.html)

[IMG]http://i1308.photobucket.com/albums/s605/ayb2012/IMG_20140720_171042_zps2d66a60b.jpg (http://s1308.photobucket.com/user/ayb2012/media/IMG_20140720_171042_zps2d66a60b.jpg.html)

pjtexas1
07-22-2014, 08:19 AM
Sounds like you barely missed it. Maybe 30 more minutes would have been a good idea. That probe tender feeling is hard to judge until you get one right. Where did you measure your temp? I don't have a wsm but your grate temp might have been lower. You can get a cheap oven thermo to place on the grate. That will let you know if there is a temp difference between the grate and the dome.

Over-cooked is way better than under-cooked!

ayb97
07-22-2014, 10:12 AM
I was probing it in a few different places. It seemed the closer to the point the more tender it got. Towards the end was still tough. The grate temp was a solid 300. I had the guru and Maverick hooked to it.

Bludawg
07-22-2014, 10:34 AM
a ha a ha doh:doh: Double post

Bludawg
07-22-2014, 10:47 AM
Looking at the grain structure on the slices it was close. TRUST THE PROBE above all else!! Probe one spot! The only spot that matters, "The Thickest Part of the Flat"! That is the last place to get tender so it is the only place you need worry about.
Pit temps vary thermos vary and beef varies,99% of the time it will come out spot on as advertised. Sometimes it's the Cow and sometimes the pit. You have to remember I cook with direct heat in the UDS and indirect on my stick burner having a water pan or a diffuser slows things down as it is a gentler heat than I use and that can up set the timing.