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.
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.