Dustin Dorsey
TVWBB Hall of Fame
I cooked a brisket this past weekend. I changes things up a little this time. I cooked at 275.
Creekstone Farms Prime. I think the competition boys picked out the good ones the butcher had in the case. This one was a little weird. It was 13 lbs. but I carved off a ton a fat that will hopefully go into some sausage soon. The grain was weird and the point was at an angle and way overlapped the flat on the end.
Seasoned up with salt and pepper as usual.
Fired up the wsm with KBB and 4 big oak chunks. I cooked at 275 inspired by Aaron Franklin's book. I'm typically in the 225 to 250 range.
I wrapped in butcher paper at about 170. This is after I pulled it at 200, letting off heat before the rest.
Wife made some mac and cheese.
Sliced flat. This came out slightly dry. I overcooked it a bit and its just starting to crumble.
Another slice where the flat meats the point.
Carved up point.
Plated.
My last prime brisket was beautiful. This one was a little bit disappointing but still tasted great. The last one was dripping juices and this one was a little bit dry. I'm not sure if the higher temp of 275 was the problem. I did lose some cook time when the temp drifted down to 225 for 2 hours causing a stall. Not sure if I just let it cook too long. I also wrapped in butcher paper later at 170. My last one was at 165. I got the best smoke ring I've gotten on my brisket in a long time and I think that's do to better airflow at 275 as opposed to having to almost close the vents to cook at 225. I think my next brisket I'll cook at 175 but wrap earlier and make sure and take it off earlier. Thanks for looking!
Creekstone Farms Prime. I think the competition boys picked out the good ones the butcher had in the case. This one was a little weird. It was 13 lbs. but I carved off a ton a fat that will hopefully go into some sausage soon. The grain was weird and the point was at an angle and way overlapped the flat on the end.
Seasoned up with salt and pepper as usual.
Fired up the wsm with KBB and 4 big oak chunks. I cooked at 275 inspired by Aaron Franklin's book. I'm typically in the 225 to 250 range.
I wrapped in butcher paper at about 170. This is after I pulled it at 200, letting off heat before the rest.
Wife made some mac and cheese.
Sliced flat. This came out slightly dry. I overcooked it a bit and its just starting to crumble.
Another slice where the flat meats the point.
Carved up point.
Plated.
My last prime brisket was beautiful. This one was a little bit disappointing but still tasted great. The last one was dripping juices and this one was a little bit dry. I'm not sure if the higher temp of 275 was the problem. I did lose some cook time when the temp drifted down to 225 for 2 hours causing a stall. Not sure if I just let it cook too long. I also wrapped in butcher paper later at 170. My last one was at 165. I got the best smoke ring I've gotten on my brisket in a long time and I think that's do to better airflow at 275 as opposed to having to almost close the vents to cook at 225. I think my next brisket I'll cook at 175 but wrap earlier and make sure and take it off earlier. Thanks for looking!
