Tomorrow will be my 2nd Attempt at a brisket!

[landarc]

That looks done to me, nicely cooked

 

[blazinfire]

That looks done to me, nicely cooked

Thanks! This is freaking incredible. been dying to try making a brisket again without turning it into roast beef! I say it is a success I haven't stopped munching on it since i sliced it :thumb: 10x better than my first attempt. maybe its cuz it was a prime brisket. Maybe I just did an awesome job! who knows. doesn't matter now lol

 

[Decoy205]

Nice work man looks like you nailed it!

 

[Bludawg]

Looks ok to me does a slice pass the pull test?? Looks a little tight but it could be the lighting too.

 

[blazinfire]

Looks ok to me does a slice pass the pull test?? Looks a little tight but it could be the lighting too.

Yeah It pretty much passed the pull test, There was just a bit of resistance But it wasn't enough to say "man this brisket isn't done" Like I said before, I say I could of left it on the smoker for another 1/2 hour or a little more to make it perfect. Only perfection i was looking for tonight was the taste.

From what I've ate so far it is very tender and juicy! :thumb:

 

[Pitmaster T]

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 the 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

Does this **** really work? I hear you have to trim the fat like...aerodynamic and ****

 

[Bludawg]

Does this **** really work? I hear you have to trim the fat like...aerodynamic and ****

Can't say IDK I just post it to to screw with skinny funk lovin Academics:heh:

 

[mikemci]

It is a little underdone, but it is cooked enough for the flavor to be good. A little more patience is all that's needed. Number 3 will be awesome.

 

[Enrico Brandizzi]

Looks a little tight.

Do you mean the grain is too compact, Bludawg?

 

[Bludawg]

Do you mean the grain is too compact, Bludawg?

Exactly, lots of Collagen left unconverted.