Brisket in Roma (1)


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Hello BBQ Fellows
I like to share with Y'All my brisket training on the 6 May 2016.
Usual choise grade packer brisket from Creekstone Farm round 14# untrimmed.
This time I didn't trimm too much in the point area and just a little very little in the fat side.
Smoking T was as usual 250F with very little water on the meat grate.
On the lower grate my pizza pan was foiled and covered with disposable pan fullfilled with ash and paper towels (this lower setup avoids any off smell flavour from burning fat).
I was asked for brisket dinner so this time was not an overnight cook.
I put the meat on at 09:00 and leave it alone for 9 hours.
At 9 hours in I wrapped in butcher paper and put it back in the WSM (settled with BBQGURU and hickory/cherry).
I started checking for donedess every 60 minutes.
Finally after 11:16 hours my "lucky" thoothpic went in&out easily and I pulled it pou and let it vent for 15 minutes and then back in to the cambro wrapped in butcher paper.
It rested 90 minutes and then sliced and served.
Really moist and point had a better consistency than usual, Probably because it was protected by the hard fat I left on site.

IMG_4736 by Enrico BBQness, su Flickr


IMG_4754 by Enrico BBQness, su Flickr


IMG_4759 by Enrico BBQness, su Flickr


IMG_4763 by Enrico BBQness, su Flickr


IMG_4783 by Enrico BBQness, su Flickr


IMG_4811 by Enrico BBQness, su Flickr


IMG_4829 by Enrico BBQness, su Flickr


IMG_4839 by Enrico BBQness, su Flickr


IMG_4841 by Enrico BBQness, su Flickr


IMG_4845 by Enrico BBQness, su Flickr


follows.......
 
Last edited:
Nice, thanks for walking us through the details of your cook.

Have you used butcher paper often in the past, or is this something new for you? I ask, because I have never used it and am curious to learn more about it.
 
WB Zipf said:
Nice, thanks for walking us through the details of your cook.

Have you used butcher paper often in the past, or is this something new for you? I ask, because I have never used it and am curious to learn more about it.
Click to expand...

Thanks for your nice words.
Ihave been using butcher paper for brisket in the last cooks and I found it works great with bark consistency.
 
Enrico Brandizzi said:
Thanks for your nice words.
Ihave been using butcher paper for brisket in the last cooks and I found it works great with bark consistency.
Click to expand...

Looks fantastic! I was also curious about the butcher paper and like the idea of the paper towels and ash to absorb the grease instead of it burning of,f great idea.
 
Another brisket masterpiece, Enrico. I've been wanting to try that Kosmos Q Texas Beef Rub...do you like it?
 
What Ray S said, I think.... Brisket looks fabulous Enrico. You're really nailing them. This was Brisket Number 1 so I assume you've got another masterpiece coming.
 
Rich Dahl said:
Looks fantastic! I was also curious about the butcher paper and like the idea of the paper towels and ash to absorb the grease instead of it burning of,f great idea.
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Paper towels and ash in the disposable pan in the lower rack is not a my idea but is a GREAT IDEA.
Any off flavour has disappeared.
 
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