Enrico Brandizzi
TVWBB Honor Circle
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
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