Enrico Brandizzi
TVWBB Honor Circle
I want to share with you my great brisket success (don't look at the non bark, please)
Someone "simply" explained to me that brisket readiness depends on which cooking T you cook it at.
the lower you smoke it the lower IT you have to look for readyness.
this is why I began to check and feeling by hands the brisket much earlyer than usual.
And I felt with my fingers for the very first time the giggling brisket.
I immediately pulled off the brisket and let it rested in a cambro for 2 hours.
The most tender, moist flat I ever done.
The bark was bad but I really believe I can manage this problem.
Smoked at 250F for 5 hours
Then wrapped in brown BP which exploded during the way back to the smoker.
So I re-wrapped again with Pink BP (but I lost great part of the bark).
Back in the smoker at 250F.
After 5 hours I start checking the brisket by feel. No yet.
Back in 1 hour and again not ready.
Finally at 12 hours in my brisket was giggling like I never felt before.
at that moment I did a mistake.
I did not let it to rest on the kitchen counter but enclosed into the Cambro.
Probably this caused a little carry over but now I know it.
IMG_2516 by Enrico BBQness, su Flickr
IMG_2519 by Enrico BBQness, su Flickr
IMG_2537 by Enrico BBQness, su Flickr
IMG_2574 by Enrico BBQness, su Flickr
IMG_2589 by Enrico BBQness, su Flickr
IMG_2607 by Enrico BBQness, su Flickr
IMG_2613 by Enrico BBQness, su Flickr
IMG_2615 by Enrico BBQness, su Flickr
IMG_2621 by Enrico BBQness, su Flickr
IMG_2624 by Enrico BBQness, su Flickr
Someone "simply" explained to me that brisket readiness depends on which cooking T you cook it at.
the lower you smoke it the lower IT you have to look for readyness.
this is why I began to check and feeling by hands the brisket much earlyer than usual.
And I felt with my fingers for the very first time the giggling brisket.
I immediately pulled off the brisket and let it rested in a cambro for 2 hours.
The most tender, moist flat I ever done.
The bark was bad but I really believe I can manage this problem.
Smoked at 250F for 5 hours
Then wrapped in brown BP which exploded during the way back to the smoker.
So I re-wrapped again with Pink BP (but I lost great part of the bark).
Back in the smoker at 250F.
After 5 hours I start checking the brisket by feel. No yet.
Back in 1 hour and again not ready.
Finally at 12 hours in my brisket was giggling like I never felt before.
at that moment I did a mistake.
I did not let it to rest on the kitchen counter but enclosed into the Cambro.
Probably this caused a little carry over but now I know it.
IMG_2516 by Enrico BBQness, su FlickrIMG_2519 by Enrico BBQness, su FlickrIMG_2537 by Enrico BBQness, su FlickrIMG_2574 by Enrico BBQness, su FlickrIMG_2589 by Enrico BBQness, su FlickrIMG_2607 by Enrico BBQness, su FlickrIMG_2613 by Enrico BBQness, su FlickrIMG_2615 by Enrico BBQness, su FlickrIMG_2621 by Enrico BBQness, su FlickrIMG_2624 by Enrico BBQness, su Flickr
