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View Full Version : My try at a Bludawg brisket


mottman
07-26-2014, 12:59 PM
My brother recently made an order of briskets and tri-tips from a guy in Wyoming and I got in on the action. Wound up ordering four 12ish pound prime briskets. This is the first one of the bunch. Hopefully Bludawg's method doesn't let me down. Or rather, hopefully I dont let Bludawg's method down.

I got a later start than I wanted since I forgot to clean out the WSM from the last cook. :doh:

First, need to make the rub. Just Equal parts pepper, salt, garlic and then a little bit of onion powder.

http://i.imgur.com/6G4kdR6.jpg?2

Now its time to get out the meat. Here it is in the package. It didnt have a weight listed, so I'm just guessing its about 12# or so.

http://i.imgur.com/GJzuhfZ.jpg?1

Pre trimming pictures.
http://i.imgur.com/4JZ5OaD.jpg?1

http://i.imgur.com/1NkY0KI.jpg?1

http://i.imgur.com/KRUA8EZ.jpg?1


Starting to trim some fat.
http://i.imgur.com/qCjLPln.jpg?1

Its been a while since I've done a brisket so I was surprised at how much really hard fat there was. I hope I didn't trim too much off. I tried to leave some on the fat cap. But I might have gotten too much out from under the point.
http://i.imgur.com/v6Vcqck.jpg?1

I'm also not a fan at how much blood was lost during the thaw. You can tell part of it was starting to turn a little gray from blood loss in the above picture.I tried to do it slowly in the fridge for a couple of days. Any real way to not loose all that blood? I probably should have flipped more often.

Time to rub my meat!
http://i.imgur.com/2p07rRV.jpg?1

http://i.imgur.com/qfDRBMz.jpg?1

I got the WSM up to about 300* and put it on. Been on for about an hour now with the pit hovering around 310*.

I'll post some pictures when I wrap in about three hours.

voidecho
07-26-2014, 01:03 PM
Love the marbling in the point.

Piggysquealers
07-26-2014, 01:16 PM
Looking good

QDoc
07-26-2014, 02:20 PM
My measurements don't equal Bludawgs.
On my scales a 4:1 ratio of med ground pepper and coarse Morton's kosher salt
Comes out to 12gms:6gms or 2:1 by volume.

pjtexas1
07-26-2014, 02:28 PM
I love prime brisket. The last few I did came out great. Cooked them hot and fast. Even the flats had amazing marbling. What did you pay per pound?

thunter
07-26-2014, 02:28 PM
I'm expecting great things from this! Looking great so far. :-D

thunter
07-26-2014, 02:30 PM
I love prime brisket. The last few I did came out great. Cooked them hot and fast. Even the flats had amazing marbling.

Did you happen to get any pics from your prime brisket cooks? How was the texture, moistness, etc.?

Big George's BBQ
07-26-2014, 02:59 PM
Looks and sounds great so far

JoSal73
07-26-2014, 03:04 PM
My measurements don't equal Bludawgs.
On my scales a 4:1 ratio of med ground pepper and coarse Morton's kosher salt
Comes out to 12gms:6gms or 2:1 by volume.

I weighed mine too. I think it depends on brand ?

I use 1 part Morton's Kosher, and 2.5 parts butcher ground coarse pepper from Restaurant Depot to get a 50/50 by weight.

mchar69
07-26-2014, 03:42 PM
I think it depends on brand ?
Yes it DOES depend on the brand... I have seen
numerous references to the salt amount, but can't
remember the exact diff.

pjtexas1
07-26-2014, 04:12 PM
Did you happen to get any pics from your prime brisket cooks? How was the texture, moistness, etc.?

Just a couple. Best briskets I have ever cooked. Even the flats were marbled99801

mottman
07-26-2014, 04:22 PM
Four hours later...

Been working in the yard and didnt monitor the temp too much, but it stayed roughly around 300. When I came in to get stuff to wrap it the pit was about 280.

Here it is on the pit prior to wrapping.

http://i.imgur.com/Q6huM1I.jpg?1


I really need to get a table that I can put next to the WSM. It wasn't my best wrapping job but it got done.

Had to add a few more coals to get temps back up. Like a dope I left the lid off the whole time I was struggling with the foil that I lost a LOT of heat.

mottman
07-26-2014, 04:23 PM
I didn't weigh anything. Just did 2 Tbs each of salt, ground pepper and garlic and about 1 Tbs of onion powder. Just kind of went by what looked good mixed together.

AussieMatt
07-26-2014, 04:29 PM
Keen to see how you did.

mottman
07-26-2014, 04:38 PM
What did you pay per pound?

I actually haven't gotten the bill yet since my brother still needs to have some stuff delivered, BUT I was told $4/lb. Wholesale is $3.24/lb.

mottman
07-26-2014, 07:04 PM
Finally it started probing tender, so I pulled it, brought it inside, unwrapped it to let out some steam and cut part of the point off for burnt ends.

http://i.imgur.com/plqRbQS.jpg?1

http://i.imgur.com/LtRzWR7.jpg?1


My neighbor gave me some jalepenos that he's been growing so time to stuff and wrap in bacon!

http://i.imgur.com/Jz8afBF.jpg?1

mottman
07-26-2014, 08:32 PM
And finally here it is cut up.

I didnt get any pictures of the burnt ends. Those went quick.

The flat was a little dry, but it bends and pulls well.

http://i.imgur.com/ISILCQk.jpg?1

Not much of a smoke ring. I think I'm losing too much smoke out my door and lid. Need to do some mods there.

http://i.imgur.com/FQJdVJk.jpg?1

The point was the best part of the whole thing. Super moist and tender.

http://i.imgur.com/QOJ1zCZ.jpg?1

http://i.imgur.com/FmSYPRo.jpg?1

Thanks for looking!

hogs122
07-26-2014, 08:35 PM
Nice cook. Thanks for sharing pictures.