BBQ Blog: BBQ Pitmasters 2nd Episode

Thursday, December 10, 2009

BBQ Pitmasters 2nd Episode

Tune in to TLC at 10 p.m. Eastern.

1 comment:

The BBQ Guy said...: I am becoming a fan of the Slap Yo' Daddy bbq team on Pitmasters. I really think he closely represents the average bbq team at a KCBS contest.; 10:36 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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Thursday, December 10, 2009

BBQ Pitmasters 2nd Episode

1 comment:

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