How about ANOTHER brisket

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
Did me a little 6lb flat today on the stumps.





Coated with my rub and injected. I made a few modifications on the rub and I think it will be a keeper for the coming season!!
 
Hey Beaux looks good. Now will that Stumps cook a flat nekked or do it take a little of that New England Crutcha..aka tinfoil? Inquiring minds need to know this kinda stuff :oops:

bigwheel
 
bigwheel said:
Hey Beaux looks good. Now will that Stumps cook a flat nekked or do it take a little of that New England Crutcha..aka tinfoil? Inquiring minds need to know this kinda stuff :oops:

bigwheel

Yes it will. BUT, you better be watching the temp of the meat and tenderness and catch it just in time for wrapping and resting. I ran this one to 175(1.5 plateau) then put in a roasting pan on a rack with liquid in the bottom. Pulled and double wrapped with foil to rest. Last comp I went to 193 nekkid and then wrapped and had the same results.

Briskets are briskets. I was going to go no foil all the way on this one but it started to bow up like a cut worm and that told me it may still be tough when it reached temp and dry out.

I got a couple of big packers froze that I prefer for comps but there are only two of us here so a small flat it was.

I made a video of the Stumps in action today so if you like I will post.
 
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