BBQ Blog: Thin Blue Smoke BBQ Novel

Tuesday, February 10, 2009

Thin Blue Smoke BBQ Novel

I offer my congratulations to Doug Worgul. His novel, Thin Blue Smoke, is now available at Amazon.com. For those that read The BBQ Forum, you may remember that Mr. Worgul posted his progress on the first draft of the novel online for everyone to read. If my memory is correct, I believe the original working title was Smoke Meat.

1 comment:

Doug Worgul said...: Thanks for the shout out, Brother. Much appreciated.

drw; 12:24 PM

How to BBQ Brisket

Brisket has become one of my favorite foods to barbecue. A pencil width slice of properly cooked brisket lightly coated with some Blues Hog BBQ Sauce is hard to beat.

I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.

Do you cook brisket with direct or indirect heat?

I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.

Do you cook with fat cap up or fat cap down?

I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.

Do you use foil?

I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.

I hope this helps.

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Tuesday, February 10, 2009

Thin Blue Smoke BBQ Novel

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