Brisket training: Oh Yeah !!!

[Enrico Brandizzi]

04/27/2016 Brisket.
# Creekstonefarm USDA Choise paker brisket.
# Talktexanbarbq brisket rub & injections.
9 hours in the WSM with hickory and cherry @ 250F.
Then in butcher paper for 76 minutes always at 250F.
Then I waved for 15 minutes and then closed in the Cambro for 3 hours.
All details @ BBQness

IMG_4249 by Enrico BBQness, su Flickr


IMG_4261 by Enrico BBQness, su Flickr


IMG_4280 by Enrico BBQness, su Flickr


IMG_4306 by Enrico BBQness, su Flickr


IMG_4322 by Enrico BBQness, su Flickr


IMG_4336 by Enrico BBQness, su Flickr


IMG_4355 by Enrico BBQness, su Flickr


IMG_4357 by Enrico BBQness, su Flickr


IMG_4361 by Enrico BBQness, su Flickr


IMG_4373 by Enrico BBQness, su Flickr



follow.....

 

[Enrico Brandizzi]

IMG_4380 by Enrico BBQness, su Flickr


IMG_4392 by Enrico BBQness, su Flickr


Thanks for stapping by.
Enrico

 

[Matt Rector]

You, are a true Brisket master! Always a great smoke ring, and looks moist as can be.
People swear by that red butcher paper, might have to see for myself.

 

[Mac LA]

IMG_4380 by Enrico BBQness, su Flickr


IMG_4392 by Enrico BBQness, su Flickr


Thanks for stapping by.
Enrico

Looks great!!!!

From the best I can tell, my trimming wasn't all that off.

What temp did you get before you put in the cambro? I think I'm going to try the butcher paper route next time.

 

[Robert-R]

They don't get any better than that! I think you graduated brisket training.

 

[Barb D]

WOW!!! Enrico you nailed that one, perfect smoke ring and super moist. Just plate it up I'm ready for good eats.

 

[JRAiona]

Incredible as always Enrico. A tutorial for sure.

 

[Joe Milczewski]

Thank you, Enrico! Inspired me to give it another shot this weekend.

Brisket is my white whale, and I will harpoon it soon.

 

[Ron G.]

Wow Enrico!

Keep that up and SOMEBODY may have to nominate you for the title of "Honorary Texan"!
(I would, but since I am from Wisconsin, that might create some trouble with the REAL Texans...)

Keep it up mio fratello

 

[Robert McGee]

Enrico;
That's a GREAT cook and marvelous photos!

Thanks for sharing with us!!

Keep on smokin',
Dale53

 

[Bob Bass]

Great looking brisket, Enrico !!!

 

[Dustin Dorsey]

Gorgeous brisket as always! Awesome cook!

 

[Pat G]

Beautiful looking brisket Enrico!

 

[Rich Dahl]

The best of the best, outstanding brisket Enrico!

 

[T MacGreggor]

Bravissimo, Enrico! Beautiful brisket!

 

[Bill Schultz]

Well done my friend, looks perfect as usual from your house

 

[Bob Ivey]

Enrico, that brisket looks great. You should be teaching a class.

 

[Michael C.]

You nailed it on this brisket!!! are you sure your not from Texas ? Looks so tasty!

 

[JeffG]

Enrico, That brisket looks insanely good, you my friend have it nailed down.

I fixed your location below..

TVWBB Diamond Member
Enrico Brandizzi's Join Date Nov 2013
Location Rome (Texas) Italy
Posts
3,911

 

[DaveW]

Looks great!!!!

From the best I can tell, my trimming wasn't all that off.

What temp did you get before you put in the cambro? I think I'm going to try the butcher paper route next time.

Am pretty sure that he isn't cooking brisket according to temp, rather, he's going by look and feel.

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Awesome job on the brisket Enrico !!