2016-07-21 Brisket

[Enrico Brandizzi]

Tried the 275F and..... after 8 hours point was over done and flat a little under.

No foil, no butcher paper.

Probed in the thickest part and internal temp was 190F. Not vented at all, just wrapped in double foil and double blanket for 2 hours.

Could be because I did not trimm any of the fat under the flat which shields the heat.

Anyhow it was delicious and next time I will trimm some of that fat.

IMG_7621 by Enrico BBQness, su Flickr


IMG_7636 by Enrico BBQness, su Flickr


IMG_7652 by Enrico BBQness, su Flickr


IMG_7667 by Enrico BBQness, su Flickr


IMG_7675 by Enrico BBQness, su Flickr


IMG_7682 by Enrico BBQness, su Flickr


IMG_7684 by Enrico BBQness, su Flickr


IMG_7686 by Enrico BBQness, su Flickr

thanks for stopping by.
Enrico

 

[David L]

Nice, juicy looking brisket there Enrico-great job! David.

 

[ChuckO]

yet another WOW!!! cook by Enrico

 

[Dustin Dorsey]

I've got serious brisket envy. That looks absolutely amazing!

 

[Pat G]

Enrico, I bet you make one of the top briskets in Italy. They always look great. Nice job.........again.

 

[Cliff Bartlett]

That's a beauty Enrico. Love the bark.

 

[Michael C.]

Excellent Brisket! Nice smoke rings, looks very moist and tasty!!! Great Job!!!!

 

[JeffG]

Dam, how do you do it time and time again Enrico? Masterful cook Sir.

 

[Robert T]

Great looking brisket cook Enrico. I'm glad it turned out good for you!

 

[Jerome D.]

Enrico,
I always enjoy viewing your various BBQ experiments where you modify your technique and report on the results. As always, you've turned out another masterpiece of a brisket.

 

[Rich Dahl]

Another great brisket by Enrico, maybe you should change your name to Mr. Brisket

 

[Robert-R]

Killer!!! Good job. Might be one of your best?

 

[Barb D]

Enrico, you nailed that one again. Outstanding bark and meat color, excellent my friend.

 

[WB Zipf]

Great looking Brisket!