Shuley Posted December 13, 2016 Report Posted December 13, 2016 Apparently I did not take many pictures for this cook. I did this cook a couple of weeks ago. I have gotten kind of bad at posting but I am still cooking all the time. Anyway I had a hankering for brisket. I saw this "bludawgs" method of cooking somewhere on the kamado guru forum and it promised juicy results in a much faster period of time. I looked into it, and saw it was not developed for kamado cooking so it probably wouldn't give me the results I was looking for. I decided to take some of the technique and just see how it went. No injections and I just used salt and pepper for my rub(I think this will be my go to). Set the vents for 230. Used pecan wood in my smoke pot. Fat cap down for 2 hoursflipped and fat cap up for about 2 and a half hours. Then wrapped and returned for just under 3 hrs I think. I couldn't believe it was at 203 and probing tender that fast. I really didn't think it would work. Rested for about an hour and a half pictures don't do it justice. It was supremely juicy and tender. This method actually works very well. I thought someone might be interested to try it out. 4
tony b Posted December 13, 2016 Report Posted December 13, 2016 What did you wrap it in - foil or pink butcher paper? Wrapping it will significantly shorten the cooking time, using either material. It's referred to as the "Texas crutch."
skreef Posted December 13, 2016 Report Posted December 13, 2016 Great cook Shuley. Sometimes I'm one that just like salt and pepper.. I put black pepper on almost everything. Just makes it so much better, along with its buddy salt.
MacKenzie Posted December 14, 2016 Report Posted December 14, 2016 Wow, that is an awesome brisket. You did a great job, a perfect cook.
dstr8 Posted December 14, 2016 Report Posted December 14, 2016 Beautiful looking brisket Shuley! Its been a while since brisket adorned my KK but thinking next week with a local small ranch grass fed brisket. Per Tony: What did you wrap it with? This will be my first time trying uncoated pink butcher paper ... curious to see how it goes. Anything Franklin does can't be off base though
Shuley Posted December 14, 2016 Author Report Posted December 14, 2016 Great looking brisket. Thank you!
Shuley Posted December 14, 2016 Author Report Posted December 14, 2016 What did you wrap it in - foil or pink butcher paper? Wrapping it will significantly shorten the cooking time, using either material. It's referred to as the "Texas crutch." It was foil. I will be picking up the pink paper before my next brisket. I had always heard of the Texas crutch... I don't know why I assumed it would lead to an inferior product. If it's good enough for franklin it is good enough for me. 1
Shuley Posted December 14, 2016 Author Report Posted December 14, 2016 Great cook Shuley. Sometimes I'm one that just like salt and pepper.. I put black pepper on almost everything. Just makes it so much better, along with its buddy salt. Thanks!! I really think plain salt and pepper is the best thing for brisket. I a believer now!
Shuley Posted December 14, 2016 Author Report Posted December 14, 2016 Wow, that is an awesome brisket. You did a great job, a perfect cook. Thank you! Not perfect but a big improvement.
tinyfish Posted December 14, 2016 Report Posted December 14, 2016 Delicious results in a short amount of time. Mt last two briskets have cooked very quick also.
Aussie Ora Posted December 14, 2016 Report Posted December 14, 2016 Looking good. I say cook how you want to your the one eating it lolSent from my SM-P600 using Tapatalk
Steve M Posted December 14, 2016 Report Posted December 14, 2016 Great plate shot of a really moist brisket. Looks delicious
tony b Posted December 14, 2016 Report Posted December 14, 2016 You're going to see a noticeable difference between foil and pink butcher paper. In foil, the meat steams and you lose that nice bark; with the pink butcher paper, the meat can still breath, so you don't lose the bark and it soaks up a lot of fat, too. 1
churchi Posted December 14, 2016 Report Posted December 14, 2016 Wow nice job on the brisket mate. Gotta try one of them over the Christmas break. How do you know when the brisket is done?
Shuley Posted December 15, 2016 Author Report Posted December 15, 2016 Beautiful looking brisket Shuley! Its been a while since brisket adorned my KK but thinking next week with a local small ranch grass fed brisket. Per Tony: What did you wrap it with? This will be my first time trying uncoated pink butcher paper ... curious to see how it goes. Anything Franklin does can't be off base though With foil. I had no butcher paper but am planning on trying it next time!
billg71 Posted December 15, 2016 Report Posted December 15, 2016 Check out this video for Aaron's experiment with wrapping brisket. 1
Shuley Posted December 15, 2016 Author Report Posted December 15, 2016 Delicious results in a short amount of time. Mt last two briskets have cooked very quick also. I love that I didn't have to stay up super late and had BeTTER results. My mind is still blown to be honest.
Shuley Posted December 15, 2016 Author Report Posted December 15, 2016 Looking good. I say cook how you want to your the one eating it lolSent from my SM-P600 using Tapatalk Of course. Just like how I cooked my hubby's ribs extra long this weekend so they would be "fall of the bone" which is his preference.
Shuley Posted December 15, 2016 Author Report Posted December 15, 2016 Great plate shot of a really moist brisket. Looks delicious Thank you.
