The Texas BBQ Forum

Trying the Bludawg way......hope it turns out okay and I don't screw it up

You going hot and fast or low and slow? Looks like a great way to start the weekend...with a good rub down!

Watching for smoke.

Grillatarian wrote:You going hot and fast or low and slow? Looks like a great way to start the weekend...with a good rub down!

Watching for smoke.

Well.....I was going hot n fast, but having fire management issues, so it seems to be a blend between hot n fast and low n slow

going to wally world today will cook tomorrow will try to post pics as well....

On another thread I am watching, Bludawg wrote to cook between 275 and 325
hopefully; you can make that happen...

I have a 13 lber on went on a 8:30 cruising at 290-310 can't wait till dinner. Lockon toss another log on that fire and get the female of the house to fan the flame.

BD ya doin that on your uds or other ? just curious
to try the H&F method, I'm worse than a kid waitin on Christmas morning...

BluDawg wrote:I have a 13 lber on went on a 8:30 cruising at 290-310 can't wait till dinner. Lockon toss another log on that fire and get the female of the house to fan the flame.

Working it....wrapped it at about 1030 in butcher paper....looking good, but not butter yet.

Sounds good! Let us know how it comes out. I am planning on trying out the BP briskato wrap on tomorrow's cook. Anxious to hear how you like it.

UDS to hot to be baby sittin Beulah today. My Brisket is sitting on the counter resting till dinner.

Well I over cooked it was dry as heck. Tasted good, but very dry. My wife said the rub I used this time was the best yet Guess I will have to adjust fire for the next brisket

I'm gonna do one tomorrow, did your fire get to hot for to long? or do you have any word of wisdom? to shed on what went wrong?, some times beef broth wrapped in foil will help on the dryness, but it usually turns to a roast beef flavor rather than BBQ

I think I just waited too long after the butcher paper wrap to check for tenderness. By the time I checked I think it went from tender back to tough, because it never probed like butter This is the first time I did not use a thermometer to check temp while cooking. I just went with color and the prob test.

Any done pics?


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Lockon wrote:I think I just waited too long after the butcher paper wrap to check for tenderness. By the time I checked I think it went from tender back to tough, because it never probed like butter This is the first time I did not use a thermometer to check temp while cooking. I just went with color and the prob test.

wrap check in 1 hr

Pardon my ignorance, but I didn't know a brisket could go from tough to probing like buttah and then back to tough again. The chances are and I'm betting you still didn't get it to the point where the lignins in the brisket melted and basted the meat and allow the proper rest for the juices to equalize that is necessary with h&f cooking. Some call it carryover cooking. A undercooked brisket will be dry believe it or not. If I'm wrong I'm sure bludawg or the other brisket pros will correct me on this one.