Bludawg Brisket...what is it, how is it done???

[Piomarine]

Title basically says it all...

I've been reading a lot people talking about the "Bludawg brisket method"

I did a google search for it and that just posed more questions...

Everything from inject with beefy coffee and cook low and slow 220* with no wrapping....to no injection sprinkle with pixie dust and cook hot and fast 275-325* wrapping in butcher paper after 4 hours...flip,don't flip...and on and on...

AAAHHHHHHHHHHHHRG!!!!!!!...What is it and how do it do it???

 

[Ducksmoke]

Here a discussion that explanes it..look at post 13
http://http://www.bbq-brethren.com/forum/showthread.php?t=213367

 

[SmittyJonz]

Bludawg would Slap you for even mentioning injecting....... :shock:

http://www.bbq-brethren.com/forum/showthread.php?t=169985

 

[mchar69]

I have had success following the instructions exactly.

 

[SmittyJonz]

^^^This^^^ And directions

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 if cookin on a stick burner
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 should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about 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

http://www.bbq-brethren.com/forum/showthread.php?t=210737

Googling Bludawg Brisket got Blu his Over n Under- Alejandro at Old Country wanted to give him a Catina Grill and I said if you want to sell more O/Us give Blu one. He said why's that ? I said Google "Bludawg Brisket"......

 

[SmittyJonz]

Bludawg and Alejandro..........