71-South
is Blowin Smoke!
I'd been whiffing on brisket for a while. Not crap, but nothing special. This past winter, I saw Bludawg's KISS method for packers and gave it a shot. Let's just say it took my brisket up several levels.
I use foil instead of butcher paper at comps to capture more drippings, plus I use a different rub, but otherwise I follow the instructions to the letter. It took me two cooks to trust the probing and forget about temps, but when I did, wow.
Anyway, in our two competitions this year (just our 2nd and 3rd ever), We got 3rd out of 35 and 5th out of 54 in brisket. That deserves one hell of a thank you.
So...
Hey Bludawg, Thanks Dude!
If you haven't tried it, try it already.
I use foil instead of butcher paper at comps to capture more drippings, plus I use a different rub, but otherwise I follow the instructions to the letter. It took me two cooks to trust the probing and forget about temps, but when I did, wow.
Anyway, in our two competitions this year (just our 2nd and 3rd ever), We got 3rd out of 35 and 5th out of 54 in brisket. That deserves one hell of a thank you.
So...
Hey Bludawg, Thanks Dude!
If you haven't tried it, try it already.