Bob Correll
R.I.P. 3/31/2022
edit to add, I can't edit my header typo.
Prime grade brisket from Costco.
I cut it into two pieces, and froze them for two separate cooks.
Flat piece rubbed with Oakridge Black Ops Brisket rub.
Kbb and lump, with hickory and cherry wood.
Top rack, direct with no water pan.
Refreshment.
Let the WSM run at 225-250.
After about 3 hrs. the internal was 175, wrapped it in foil, opened bottom vents more, and let it run 325-350.
It took a little over an hour more to reach probe tender.
Rested and sliced.
Meat and baked beans was my supper.
It was excellent, but probably no better than Choice grades I've cooked.
When I go direct like this, I trim the fat down to a fairly thin layer.
It smells like a giant steak cooking the entire time!
Many of you know what's coming next, this morning's breakfast. (that ain't bacon)
Thanks for the visit, have a great week!
Prime grade brisket from Costco.
I cut it into two pieces, and froze them for two separate cooks.
Flat piece rubbed with Oakridge Black Ops Brisket rub.
Kbb and lump, with hickory and cherry wood.
Top rack, direct with no water pan.
Refreshment.
Let the WSM run at 225-250.
After about 3 hrs. the internal was 175, wrapped it in foil, opened bottom vents more, and let it run 325-350.
It took a little over an hour more to reach probe tender.
Rested and sliced.
Meat and baked beans was my supper.
It was excellent, but probably no better than Choice grades I've cooked.
When I go direct like this, I trim the fat down to a fairly thin layer.
It smells like a giant steak cooking the entire time!
Many of you know what's coming next, this morning's breakfast. (that ain't bacon)
Thanks for the visit, have a great week!
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Awesome cook as always Bob!!
