View Full Version : Brisket A-Z
Bludawg
07-22-2014, 05:46 PM
I have offered info on how I choose trim and cook a Brisket but it has never been in once place. So over the next two days I will document the entire process starting with the brisket in the package as it came from the store followed by cooking and slicing. As of right now the cook will be on the stick burner.
This is subject a Select grade packer.
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0161_1.jpg
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0162.jpg
This brisket has most all the attributes I look for Round Blunt point and a thick tail on the flat. This is not a High Select the flat is almost void of marbling. Don't let that run you off when choosing a packer all the marbling in the world will be wasted as well as a higher grade such as a Choice if the brisket has a tapered flat that will crisp up during the cook. When in doubt get the thickest flat you can find as that seems to be the preferred part by most.
Thinning the fat cap
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0167.jpg
You can see the white area in the fore ground where I thinned it out up to 1/2 in in places was removed.
The lean side( post trim)
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0165.jpg
I have removed the hard fat pockets as well as a good bit of the vein between the Point & Flat this isn't necessary but it reduces cook time (less fat to render out and even thickness) and keeps the pit cleaner. It should be noted that by taking this extra step the cook will be more consistent brisket to brisket one cook to the next.
Side view Compare to Photo #2
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0166.jpg
note the uniformity
This is how much was removed
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0164.jpg
Now I know someone is saying or at least thinking wow that is allot it would be cheaper to buy one already trimmed. This packer cost me 1.97 lb after trimming the cost went up to 2.73 lb. A market trim Select in the case right next to this one was 5.95 lb that's my beer money for the cook. Not to shabby for 10 min of labor.
So here we are moistened with some Worcestershire and rubbed with Dirt Dalmatian.
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0168.jpg
To be continued in the morning see ya out at the pit about 7 am.
mchar69
07-22-2014, 05:51 PM
This is gonna be epic! Standing by!
promad
07-22-2014, 06:10 PM
yep been waiting for this
toymaster
07-22-2014, 06:11 PM
Ahhhhh!!!!!!!!! $1.97 a pound! I can't buy any part of a cow that cheap! :doh::doh::doh: No wonder you're so good at brisket. Looking foward to the show :thumb:
rajewest
07-22-2014, 06:14 PM
I enjoy all of your posts, I find them not only informative, but some are down right funny. Thanks for taking the time to do a A to Z brisket thread.
fljoemon
07-22-2014, 06:14 PM
I'll need to move to TX for $1.97/lb brisket. The same thing is around $3.24/lb here in Orlando, FL.
Looking forward to the continuation ...
aks801
07-22-2014, 06:23 PM
Subscribed
ayb97
07-22-2014, 07:19 PM
That is one beautiful looking brisket.
RaguJr
07-22-2014, 07:21 PM
Love it!!
Lockon
07-22-2014, 07:35 PM
Glad I came back to this site. Blu has answered more of my dumb questions than anyone...on here and at the Texas BBQ forums :)
TroyA65
07-22-2014, 07:35 PM
Thanks for documenting Bludawg!
Wait a dang minute here. You are rubbin the brisket the night before? Who are you and what have you done to Bludawg?
JDM46
07-22-2014, 09:26 PM
See ya in the morning.:thumb:
pjtexas1
07-22-2014, 09:35 PM
Subscribed! Old dogs can still learn.
pjtexas1
07-22-2014, 09:36 PM
Wait a dang minute here. You are rubbin the brisket the night before? Who are you and what have you done to Bludawg?
He's trying to build suspense.
peeps
07-22-2014, 09:37 PM
You sure it was worchestershire sauce? That label says to marinade in liquid smoke...
THoey1963
07-22-2014, 10:50 PM
:popcorn:
Following. Thanks for taking the time to do this
retired trucker
07-22-2014, 11:19 PM
Dang Bludawg, do you have a connection at your local H E B? I haven't seen that nice of a brisket since I left Texas. (bad move I guess) Jealously sitting here waiting to see and learn from the best! :spy: :pop2:
Blessings, :pray:
Omar
Ahhcoo
07-22-2014, 11:52 PM
http://i.imgur.com/tHw0b.gif:thumb:
Garrett
07-23-2014, 05:47 AM
Beep, Beep, Beep!!!
That's your alarm clock, off your arse and on your feet!! You got to cook some meat!!
bosco0633
07-23-2014, 06:21 AM
perfect!! can't wait to see this unfold. I went to pick up a packer here in Ontario Canada last night to the tune of 9.50 a lb!!! WTF!!!!! I need to move to texas
Garrett
07-23-2014, 06:34 AM
perfect!! can't wait to see this unfold. I went to pick up a packer here in Ontario Canada last night to the tune of 9.50 a lb!!! WTF!!!!! I need to move to texas
You really wanted brisket!!!!
pjtexas1
07-23-2014, 07:24 AM
I hope this is not another thread where the OP keeps us hanging, begging and crying for an update.:tsk:
By the way...that may be the sexiest trimmed select brisket I have seen.
Duckboats
07-23-2014, 08:17 AM
:whoo:
Just bought a packer to try hot and fast....can't wait to watch this thread!
Smokin' Greene
07-23-2014, 08:26 AM
:attention:According to my calculations Bludawg is 1hr and 26 mins late. We had an appointment for 7am.
rdstoll
07-23-2014, 08:49 AM
I'll need to move to TX for $1.97/lb brisket. The same thing is around $3.24/lb here in Orlando, FL.
Looking forward to the continuation ...
I was just quoted $8.49/lb for a Choice brisket packer...:mad:
Fat Cap
07-23-2014, 08:53 AM
$1.97 a pound? I would kill for that best I could find last week was a nice Choice packer for $3.88.:mrgreen:
Ron_L
07-23-2014, 08:59 AM
To be continued in the morning see ya out at the pit about 7 am.
I've been standing out here by the pit since before 7 and no coffee, no donuts, and no Bluedawg! :confused:
1buckie
07-23-2014, 09:00 AM
:attention:According to my calculations Bludawg is 1hr and 26 mins late. We had an appointment for 7am.
He's comin' ......we were just sortin' out some technical stuff.......
Bludawg
07-23-2014, 09:03 AM
Mornin ya'll! Well I stuffed some B&B and and piece of hard oak in Beuhla's box this morning about 7:05 and she wasn''t havin none of it seems B&B don't turn her on like that good HEB Mesquite lump do so she was a little slow to get ta temp. Briskets been on for 49 min I'll get some pics up later. Stay tuned.
Wampus
07-23-2014, 09:07 AM
Beep, Beep, Beep!!!
That's your alarm clock, off your arse and on your feet!! You got to cook some meat!!
:attention:According to my calculations Bludawg is 1hr and 26 mins late. We had an appointment for 7am.
I've been standing out here by the pit since before 7 and no coffee, no donuts, and no Bluedawg! :confused:
First rule of BBQ.....YOU CAIN'T BE LATE!!!
....oh wait....that's comp BBQ. :doh:
Bludawg.....you are MISSING Ronelle's coffee!!!
Wampus
07-23-2014, 09:08 AM
Mornin ya'll! Well I stuffed some B&B and and piece of hard oak in Beuhla's box this morning about 7:05 and she wasn''t havin none of it seems B&B don't turn her on like that good HEB Mesquite lump do so she was a little slow to get ta temp. Briskets been on for 49 min I'll get some pics up later. Stay tuned.
DANGIT! Spoke too soon...... :heh:
MORNING BLU!!! :tea:
pitbossJB
07-23-2014, 09:16 AM
Let's see how this unfolds.:-D
Blazon
07-23-2014, 09:19 AM
Great thread, thank you!
Quick question: Can any Brethren in Chicago point me toward a place that sells a similar packer cut brisket at a reasonable price? My local butcher who a few years ago used to trim out a packer at 2.79/lb just told me he's charging 5.89/lb!
Thanks for any help.
LennyG
07-23-2014, 09:42 AM
Great thread, thank you!
Quick question: Can any Brethren in Chicago point me toward a place that sells a similar packer cut brisket at a reasonable price? My local butcher who a few years ago used to trim out a packer at 2.79/lb just told me he's charging 5.89/lb!
Thanks for any help.
I keep my eye out at Wal-Mart for briskets, Sam's club may be a good place to check out on a regular basis as well. I recently got a Choice packer at Wally World - about 14# - for 2-something a pound.
Smokin' Greene
07-23-2014, 09:47 AM
:whoo::clap::pop2:
Enrico Brandizzi
07-23-2014, 09:50 AM
Great post !
Italian Fellow is waiting for tips and trics!
WombleNC
07-23-2014, 09:51 AM
Soaking in the info...
pjtexas1
07-23-2014, 09:52 AM
Hook up the webcam and put it inside the pit. I bet it would get more views than that Arby's one did.
Bludawg
07-23-2014, 09:54 AM
Hook up the webcam and put it inside the pit. I bet it would get more views than that Arby's one did.
I tried that but the spider I hired got smoked roasted:laugh:
code3rrt
07-23-2014, 10:00 AM
Thanks for taking the time to do this Blu! Everybody will enjoy it I'm sure.
KC
Got a 12# er in the freezer waiting for the end of this. it will be my first try.
Smoking Westy
07-23-2014, 10:11 AM
Looking forward to seeing this thread unfold and now I have a craving for some brisket...dang.
KaiserKrebs
07-23-2014, 10:16 AM
" Good morning, Mr. And Mrs. America , and all the ships at sea. We are pleased to bring you this special bulletin from deepinahearta Texas, Mr. BluDawg's brisket, has been placed on the smoker. We are anxiously awaiting updates, and will be following this grand event as it happens".
BluDawg's brisket posts, inspired me to do my own, since I'm on a stay cation this week, I need to do another. Thanks again Blu!
sknabnoj
07-23-2014, 10:32 AM
You sure it was worchestershire sauce? That label says to marinade in liquid smoke...
Yea, I saw that... I really hope no one follows those directions... That would be just an awful way to ruin a brisket. :sick:
JoSal73
07-23-2014, 10:36 AM
Bludawg: Would you rank the thickness of the flat at the end more important than overall floppiness of the packer?
woodsider
07-23-2014, 10:37 AM
Really appreciate this - I've been buying trimmed and didn't know the savings is so significant. Can't wait to see the rest of your post.
Bludawg
07-23-2014, 11:23 AM
Ya'll know How much I harp on if the pit is lit you need to be in attendance?? Well Boys & girls I came in to up load some picks to up date the thread and in just a few min I had a raging pit fire in Beuhla. Dang near a 2 alarm! Fire is out and the Reflash watch is set Fireman Dawg saved the Brisket from certain death however there was a little damage the it is recuperating on the OTS for the duration.
I just love the smell of post oak & Mesquite in the morning
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0170.jpg
Lets Cook
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0172.jpg
1st hr
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0171.jpg
Third hr
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0173.jpg
peeps
07-23-2014, 11:30 AM
So, raging pit fire is an important step! I thought that was just MY patented step!!! :wink:
1buckie
07-23-2014, 11:44 AM
So, raging pit fire is an important step! I thought that was just MY patented step!!! :wink:
i think with him it might be one of those technical things.....to set the bark or something.......not sure....from the Left Coast here........:roll:
Bludawg
07-23-2014, 12:53 PM
You know what they say about Lemons
The Dawg is determined
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0174.jpg
and will not be denied what he demands
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0175.jpg
on the way to prefection
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0176.jpg
I gave Behula a quick cleaning and got her back to temp just in time to receive the hot wrapped meat drippin with love. :tongue:
Bludawg
07-23-2014, 01:29 PM
Quick up date according to the probe the Brisket will be of the pit in 30 min.
SmittyJonz
07-23-2014, 02:17 PM
I been thinking I'd see an Over n Under Pit in one of your threads.
Bludawg
07-23-2014, 02:20 PM
You offer'n to buy me one SmittyJonz? I'll dang sue use it:wink: Brisket is off and Chillin on the countetop
pjtexas1
07-23-2014, 02:32 PM
No pics of the method you use for resting your brisket? Some may doubt that you don't wrap in foil to rest in a cooler with towels.
Bludawg
07-23-2014, 02:41 PM
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0084.jpg
When's the passing out part? :noidea:
hogs122
07-23-2014, 02:46 PM
When's the passing out part? :noidea:
I'd say he nearly passed out when he saw his pit was on fire :thumb:
T&S BBQ
07-23-2014, 02:56 PM
Did I miss something? Did you do the whole cook unwrapped and roughly what temp did it come off, and when it came off is that when you wrapped it. Then at what temp do you cut it up.
Shagdog
07-23-2014, 02:56 PM
The biggest revelation is seeing a thermometer in Blu's brisket! Never thought I'd see the day... :shock:
SmittyJonz
07-23-2014, 03:01 PM
I think he pulls them at 203* IT..........
peeps
07-23-2014, 03:05 PM
I think he pulls them at 203* IT..........203.4°F, Smitty...sheesh! :wink:
Did I miss something? Did you do the whole cook unwrapped and roughly what temp did it come off, and when it came off is that when you wrapped it. Then at what temp do you cut it up.
Bludawgs process is to cook between 300-325. At the 4 hour mark wrap in butcher paper. An hour after wrapping probe to see if it is done. If not, probe every 30minutes. Typically the brisket will finish within 6 hours of being on the pit at 300-325.
T&S BBQ
07-23-2014, 03:18 PM
Thanks, how long to rest on counter
Bludawg
07-23-2014, 03:26 PM
about 2 hrs or an internal temp in the 150 range.
Bludawg
07-23-2014, 03:29 PM
Did I miss something? Did you do the whole cook unwrapped and roughly what temp did it come off, and when it came off is that when you wrapped it. Then at what temp do you cut it up.
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
T&S BBQ
07-23-2014, 03:31 PM
Thanks for the post, going to give it a try
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
Is there a reason you specify to keep at 275-325 if smoking on a stick burner? Is it different on a WSM or Kettle?
peeps
07-23-2014, 04:11 PM
Is there a reason you specify to keep at 275-325 if smoking on a stick burner? Is it different on a WSM or Kettle?If operating one of those, maintain 300°F, same as the preheat. You can just maintain 300°F easier on non-stickburners. Stickburners are prone to more temp swings as your split burns down to coals and you add another split, so the goal is to operate in a band around the target temperature.
mchar69
07-23-2014, 04:52 PM
Thanks, Peeps,
that's what I'll do on my UDS.
Lockon
07-23-2014, 04:56 PM
I'm sure you told me this before, but how to you keep your "probe" from dragging on the butcher when probing for tenderness?
pjtexas1
07-23-2014, 05:17 PM
I'm sure you told me this before, but how to you keep your "probe" from dragging on the butcher when probing for tenderness?
Poke a hole with your probe and wiggle it wider or cut a small slit with a knife. Also make sure you know where the thickest part of the flat is when you wrap. The point will fool you if you probe the wrong spot.
Bludawg
07-23-2014, 05:56 PM
Ok this is it the monent ya'll been waitin for. First off I will tell ya'll this aint even close to my best. htis is probably the worst brisket I have cooked in many years and I have my self to blame for procrastinating about deep cleaning the pit and causing the pit fire, the Flat is Sahara desert dry. so much so that after I finished with the pics I broke one of my own rules and sliced the whole thing and poured a little less than a quart of AusJus over it to salvage it. Hopefull that an all night soak will make it a little more palatable.
Ok with out further adue the unveiling and dissassambly
hmm what we got herehttp://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0177.jpg??
oh it's a Dry ass brisket
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0178.jpg
I didn't shoot the unbooking
here have the flat the grain is running N&S the slice is laying in where is came off sliced across the grain about #2 pencil thick
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0181.jpg
Got a nice ring all be it dry as plaster dust
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0179.jpg
It even bends nice
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0180.jpg
ok on to the the best part of the cow the Point. the point was dry as well about on par with a properly cooked flat.
you can see the grain we need to make 1 cut with the grain
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0182.jpg
cont next frame.
Bludawg
07-23-2014, 05:59 PM
turn the piece 90 deg and cut a slice these I make #2 pencil + a little
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0183.jpg
This concludes the cook again I apologize to ya'll For cookin a dry one it wasn't the process it was the pitmaster. Only goes to prove even the Dawg has a bad one once in a while.
AClarke44
07-23-2014, 06:04 PM
First off I will tell ya'll this aint even close to my best. htis is probably the worst brisket I have cooked in many years and I have my self to blame for procrastinating about deep cleaning the pit and causing the pit fire, the Flat is Sahara desert dry.
Looks good to me. And even if it is your worse I'm still a fan!:clap2:
Still working up the courage to try cooking a brisket for the first time......
Man, that is the reason why I never buy or eat select meat! :caked:
toymaster
07-23-2014, 06:35 PM
Bludawg - Sorry about the brisket but I learned a lot about your technique with this post. Thanks :thumb:. It is appreciated. My brisket mistakes cost me A LOT more money :mad2:
Bludawg
07-23-2014, 06:39 PM
I'm thankful it was a select could have been Waygu then I would have had to break out the harikari blade that I got for my ex MIL as a birthday present to me.:lol:
Allnight03
07-23-2014, 07:12 PM
It's all good. I'm sure it won't last long!
cheapbeer
07-23-2014, 07:44 PM
Dry briskets get chopped and soaked in hot au jus. Toasted garlic bread, bacon, kraft real mayo,pepperjack cheese, and maybe a few pepperocini peppers. A king Sammie from a cook that went south, always a way to salvage something that fails to meet expectations......
JDM46
07-23-2014, 09:19 PM
Damn. I hope Bludog"s smoker didn't blow up on him. Cook should have been done by now.:-o:pray:
AClarke44
07-23-2014, 10:25 PM
Damn. I hope Bludog"s smoker didn't blow up on him. Cook should have been done by now.:-o:pray:
Umm did you read about 8 posts ago (post 74 and 75)? :der::becky:
Bludawg - Thanks for posting. Good info.
Peeps - Thanks for responding to my question.
jayzee
07-24-2014, 07:46 AM
Bludawg, thanks for your time on this. It was a great tutorial!!
Boston Smoker
07-24-2014, 11:27 AM
Great stuff Bludawg. Thanks for sharing. So do you typically just slice and serve the point at the same time you slice the flat? Just curious. I actually prefer the point as is, rather than throwing back on for burnt ends.
Ron_L
07-24-2014, 11:37 AM
This concludes the cook again I apologize to ya'll For cookin a dry one it wasn't the process it was the pitmaster. Only goes to prove even the Dawg has a bad one once in a while.
It happens to all of us once in a while!
What's next? Bludawg's Brisket Chili A-Z? :-D
pjtexas1
07-24-2014, 12:17 PM
It happens to all of us once in a while!
What's next? Bludawg's Brisket Chili A-Z? :-D
Just wanted to point out that now that the raggin' on Blu for his brisket has officially started that Ron_L started it. It's going to be awkward when he tells us to stay on topic or ...:doh:
Bludawg
07-24-2014, 12:32 PM
Great stuff Bludawg. Thanks for sharing. So do you typically just slice and serve the point at the same time you slice the flat? Just curious. I actually prefer the point as is, rather than throwing back on for burnt ends.I'm a Point man too I carve it & scarf it. Flats are for the uneducated
It happens to all of us once in a while!
What's next? Bludawg's Brisket Chili A-Z? :-D Nah I was thinkin more along the lines of a Bologenes sauce & Lasagana and possibly Enchiladas.
RandyBier
07-24-2014, 12:35 PM
I too prefer to trim the meat myself, I can get just the right layer of fat that I want and the trimmings with meat on it make for a great beef stock. I like to put several shallow cuts into the fat to prevent curling but to also hold the drippings.
htrisna
07-24-2014, 01:00 PM
Bludawg,
Can you elaborate on how the fire happened? I have the exact same cooker as Beulah, but can't imagine how a grease fire can happen with the fire being in the SFB unless you have the whole Texas Oil reserve in the underbelly and it spills into the SFB
RaguJr
07-24-2014, 01:34 PM
Bludawg, thanks for this great post! "Blu!! you're my boy Blu!!"
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Bludawg
07-24-2014, 02:49 PM
Bludawg,
Can you elaborate on how the fire happened? I have the exact same cooker as Beulah, but can't imagine how a grease fire can happen with the fire being in the SFB unless you have the whole Texas Oil reserve in the underbelly and it spills into the SFB
Well I have probably cooked 200 packers &300 shoulders since I tore it down to muck it out last and the FB was about 3 deg neg so as things heated up the the sludge puddle slid to the fire box instead of the drain. I scraped 1/2 a 4 gal bucket full of gunk out the bottom.:oops:
1buckie
07-24-2014, 03:00 PM
De Webers....dey don't hold dat much........
http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/Affer%20Memorials%20July%202012/AfferMemorialsJuly2012027.jpg
....but dey will catch......
http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Christmas%202013/Christmas2013021.jpg
Bludawg
07-24-2014, 03:43 PM
I park a galvanized bucket on the saucer I call it the Poor mans OTG.
mchar69
07-25-2014, 05:24 PM
Blu, just do a replay on the next one.
I'm like you - I get some early pics, then either-
forget to take pics of a good cook-
or:
have a bad cook and pics schmicks.
I'm not a brisketeer, and at $75,
I need both Sat and Sun to plan and execute that
brisky. Hopefully won't Execute it as bad as you :)
(I've done that already).
WombleNC
07-27-2014, 08:27 PM
Good post and I learned a bunch but I will patiently wait for a do over. That's the life of smoking meat... no two cooks are the same.
SmokeHouse Blues
07-27-2014, 10:05 PM
Waitin' on the rest of the Brisket Chronicles!!
TinySmokin
08-24-2014, 02:24 AM
Bludawg: Would you rank the thickness of the flat at the end more important than overall floppiness of the packer?
That is the first time I have heard that floppiness can be a good thing:twitch:
Thanks for the write up and as soon as I can find a decent Brisket i am going to try your method for my first.
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