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View Full Version : Good day for brisket


bbqwizard
11-11-2015, 07:53 PM
It was a beautiful sunny and cool day in Vegas. So I thought I would play around with a new flavor profile and method. Today was a success! I can't wait to try it at my next contest!

http://i17.photobucket.com/albums/b76/bbqwizard/brisket%20practice-2%20111115.jpg (http://s17.photobucket.com/user/bbqwizard/media/brisket%20practice-2%20111115.jpg.html)
I don't generally cook fat cap up after wrapping (which I did today). I think mainly because I like the bark to remain as bark. However, I will say that it sure is easier to cut after it sits in all those juices bark-side down.
http://i17.photobucket.com/albums/b76/bbqwizard/brisket%20practice%20111115.jpg (http://s17.photobucket.com/user/bbqwizard/media/brisket%20practice%20111115.jpg.html)

IamMadMan
11-11-2015, 08:05 PM
Awesome....

pjtexas1
11-11-2015, 08:06 PM
Was the bark softer without being mushy? I did the last 2 fat cap up after wrapping. Bark was not as crusty but still pretty good.

mikemci
11-11-2015, 08:10 PM
I don't pay any attention to fat up/fat down when I wrap in paper, do you wrap in foil ? If it's not part of your secret flavor, are those garlic pieces on there? Looks good to me!

bbqwizard
11-11-2015, 10:53 PM
Was the bark softer without being mushy? I did the last 2 fat cap up after wrapping. Bark was not as crusty but still pretty good.

Much to my surprise, yes. Soft without being mushy. I would bet that it would become mushy if too much seasoning was applied.

bbqwizard
11-11-2015, 10:56 PM
I don't pay any attention to fat up/fat down when I wrap in paper, do you wrap in foil ? If it's not part of your secret flavor, are those garlic pieces on there? This one was wrapped in foil. It is. :tape:

Diesel Dave
11-12-2015, 07:16 AM
Looks pretty dang fine from here :thumb:

Enrico Brandizzi
11-12-2015, 07:27 AM
Great looking brisket from here!