ayb97
Well-known member
- Joined
- Jun 11, 2014
- Location
- Cental, NJ
Whats Up Guys. I plan on doing my first full packer 15# brisket this weekend. I have been doing a ton of reading on the site (very helpful) and have decided to try Bludawgs KISS Brisket. Post listed below. I do have a few questions if anyone can help me. I would also appreciate any tips or whatever to get through my first one. I will be using a 22.5 WSM. Here we go:
1) Water in pan or not?
2) I've never really cooked this hot in my WSM. Ill be using the minion method and dumping lit coals in the middle. I will also be using the DigiQ. How many lit should I add to get it up to 300?
3) Will parchment paper work instead of butchers paper?
4) When you wrap it in butchers paper I assume the folds go down to keep it from coming undone, doesn't all the juice leak out?
5) Is the 8 hours a pretty safe bet?
Ill probably come up with more questions as I think of them. Thanks again guys. BRING IT ON!!!!!
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 the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
1) Water in pan or not?
2) I've never really cooked this hot in my WSM. Ill be using the minion method and dumping lit coals in the middle. I will also be using the DigiQ. How many lit should I add to get it up to 300?
3) Will parchment paper work instead of butchers paper?
4) When you wrap it in butchers paper I assume the folds go down to keep it from coming undone, doesn't all the juice leak out?
5) Is the 8 hours a pretty safe bet?
Ill probably come up with more questions as I think of them. Thanks again guys. BRING IT ON!!!!!
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 the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag