My last try at Texas style brisket

[Enrico Brandizzi]

Still training at Texas style packer brisket.

Some details, if you like:

10.55# prime packer brisket by National Beef untrimmed
10.00# post trimming
no injection
no stickers
Ted & Barney SPG rub
22WSM with some white oak chunks inside
1/2 lt of water in the drip pan
275F cooking temp.4
11:40 hours cooking time
199F final internal Temp when thermapen passed probe test
30 minutes of venting
1 hour of resting into double foil plus double blancket.

IMO, it was a success.


IMG_9343 by Enrico BBQness, su Flickr


IMG_9361 by Enrico BBQness, su Flickr


IMG_9370 by Enrico BBQness, su Flickr


IMG_9397 by Enrico BBQness, su Flickr


IMG_9413 by Enrico BBQness, su Flickr


IMG_9418 by Enrico BBQness, su Flickr


IMG_9424 by Enrico BBQness, su Flickr


IMG_9430 by Enrico BBQness, su Flickr


IMG_9435 by Enrico BBQness, su Flickr


IMG_9438 by Enrico BBQness, su Flickr

 

[Enrico Brandizzi]

IMG_9443 by Enrico BBQness, su Flickr


IMG_9445 by Enrico BBQness, su Flickr


IMG_9446 by Enrico BBQness, su Flickr


IMG_9448 by Enrico BBQness, su Flickr


IMG_9451 by Enrico BBQness, su Flickr


thanks for stopping by.
Enrico

 

[Dustin Dorsey]

Damn! That brisket is perfect! I'm really jealous of your barbecue skills!

 

[Gary London]

Enrico, you are surely the BBQ Maestro for the whole of Italy.

I love maialino arrosto and porchetta. Do you cook Italian dishes on your Weber collection?

BTW my wife is Italian, born in London.

 

[Bob Ivey]

Great smoke ring Enrico. Every test passed. Looks moist. How did it taste, I am sure it was superb? Agree with Gary, you are the BBQ Maestro of Italy.

 

[Cliff Bartlett]

There's going to be a brisket shortage in Rome if you keep it up Enrico! Another gorgeous brisket cooked to perfection.

 

[Pat G]

You have done it once again Enrico. Beautiful Texas style brisket.

 

[JRAiona]

The Professor does it again.

 

[Rich Dahl]

Really nothing else to say except. That's a PERFECT brisket!

 

[Robert McGee]

Enrico;
REALLY good show, all 'round!

That brisket looks perfect!

Keep on smokin',
Dale53

 

[Barb D]

WOW!!! Enrico that is one perfect brisket.

 

[JeffG]

Your killing me Smalls, beautiful cook my friend.

 

[Enrico Brandizzi]

Thanks All for nice words!

 

[Enrico Brandizzi]

Enrico, you are surely the BBQ Maestro for the whole of Italy.

I love maialino arrosto and porchetta. Do you cook Italian dishes on your Weber collection?

BTW my wife is Italian, born in London.

do you mean maialino arrosto and porchetta ???
No. I don't cook any of these kind of italian dishes.
As you know I live in Rome about 30 km away from Ariccia which is the italian capital city of porchetta.
So I don't need to cook by myself.

 

[Gary London]

Yes. I went off at a tangent.

I love the look of that perfect brisket too.

Texas guys might follow you and stop cooking brisket.

A restaurant has recently opened near me which specialises in bombetta, https://static1.squarespace.com/static/5754c4eeb6aa6012c792b63f/5754cd832b8dde8c03501b83/5795497abebafb2f11842286/1469401505547/_DSC1339.jpg?format=2500w a speciality from Puglia.
Might try to recreate those.

 

[TonyUK]

That brisket is a work of art. Complimenti Enrico.

 

[Mark Barton]

Wow, Enrico. That brisket looks perfect! And I'll bet it tasted even better than it looks.

 

[ChuckO]

Damn! That brisket is perfect! I'm really jealous of your barbecue skills!

What Dustin said

 

[Matt Rector]

Best looking Brisket around! Always a pleasure to see what you are doing Enrico, especially when it's one of your perfect Briskets.

 

[Den L]

Wow. That brisket looks perfect. Did any of your neighbors ask you what your were cooking? I bet you don't smell American style BBQ in Italy to often.