20161017 Brisket


 

Enrico Brandizzi

TVWBB Honor Circle
This one was small, really small brisket.
It was an overnight, but as expected it was ready (probe test was ok) round 9 am.
So I let it vent for some time to lower the IT and then in double foil and double blanket.
Meanwhile, WSM was going down to rest temp (round 150F) using ATC.
From 275F to 150 F in 1,5 hours.
When settled to rest temp, I moved the foiled brisket to the WSM and let it rest till lunch time, 0130 pm.
Worked perfectly.


IMG_0034 by Enrico BBQness, su Flickr


IMG_0036 by Enrico BBQness, su Flickr


IMG_0044 by Enrico BBQness, su Flickr


IMG_0046 by Enrico BBQness, su Flickr


IMG_0064 by Enrico BBQness, su Flickr


IMG_0075 by Enrico BBQness, su Flickr


IMG_0076 by Enrico BBQness, su Flickr


IMG_0080 by Enrico BBQness, su Flickr


IMG_0096 by Enrico BBQness, su Flickr


IMG_0097 by Enrico BBQness, su Flickr
 
You have to be one of the top 5 brisket cooks alive. I have never seen you make a bad one big medium or small the all come out excellant.
Well done sir.
 

 

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