I've been playing around with Windows Movie Maker tonight and came up with this little "movie" about preparing a bbq brisket.
More background:
I use Certified Angus Brisket weighing about 13 pounds and a cooker temperature ranging from 200 - 250 degrees. I start them cooking fat side up and flip them to fat side down after 3 hours. I wrap the brisket in aluminum foil after it reaches 165 degrees internal temperature, or after 5 hours (whichever comes first). I cook my brisket to 198 degrees and let it rest in an Igloo cooler for at least 1 hour prior to slicing and serving.
2 comments:
I have been craving brisket for over a week and Alexis said I can do one for Christmas since we've done rib roast and turkey lately.
I've heard arguments for fat cap down and fat cap up. Do you have a specific reason for turning instead of doing one of the other? Brisket is my weakest area and I'm trying to learn all I can.
I flip it because in my WSM I get a better bark that way. I think it's a water smoker thing, but it earned me some top 5's in KCBS events and a couple of 1st's.
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