TroyA65
is one Smokin' Farker
- Joined
- Apr 20, 2013
- Location
- Pleasant...
After seeing numerous posts about brisket, last week I stopped by the local GFS (the only place in the area to get a whole packer) and picked up a 14 lb whole packer. There were several posts with great pics of meat, but one post from Bludawg caught my eye. He replied to existing post and said this...
8 hrs or less
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 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 will be within 1 hr.
once it is probe tender remove from the pit and allow it to rest on you counter for 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
So that was my plan, I trimmed the brisket last night (filled a gallon zip lock bag with fat...is that normal?)and it ended up looking like this.
Then I dusted it up with "my" brisket rub (in all honesty next time I may just use S,P,G,O) and wrapped it up to sit in the frig overnight.
I fired up the smoker and brought it up to 300F with lump, briquette, mesquite, & cherry and set the brisket in for 4 hours. It came out looking like this...
...and I wrapped it up in parchment and put it back in the cooker.
I checked it after an hour but it wasn't probe tender, so I waited another 45 minutes and butter!!! I pulled it out and set it on the counter for an hour and decided I wanted to try the "full Monte" and do some burnt ends. I opened the parchment and removed the point, and cut it up and dusted them and put them back on the smoker.
After a couple of hours we had some dinner.
Thanks Bludawg! It was fantastic!!
8 hrs or less
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 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 will be within 1 hr.
once it is probe tender remove from the pit and allow it to rest on you counter for 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
So that was my plan, I trimmed the brisket last night (filled a gallon zip lock bag with fat...is that normal?)and it ended up looking like this.
Then I dusted it up with "my" brisket rub (in all honesty next time I may just use S,P,G,O) and wrapped it up to sit in the frig overnight.
I fired up the smoker and brought it up to 300F with lump, briquette, mesquite, & cherry and set the brisket in for 4 hours. It came out looking like this...
...and I wrapped it up in parchment and put it back in the cooker.
I checked it after an hour but it wasn't probe tender, so I waited another 45 minutes and butter!!! I pulled it out and set it on the counter for an hour and decided I wanted to try the "full Monte" and do some burnt ends. I opened the parchment and removed the point, and cut it up and dusted them and put them back on the smoker.
After a couple of hours we had some dinner.
Thanks Bludawg! It was fantastic!!
