brisket result

Chef Wil

<p />the brisket was really good. The brisket itself was tender and juicey, bark was really nice, the inside was really moist and cooked through out. Setup was BBQ Guru set at 250 degrees grill surface, didn't use internal probe, raised grid, cooked for 6 hours and 15 minutes. A will cook again kinda meal. Thanks to the BBQ Guru, I did not have to watch the egg do its thing.For those that missed the earlier thread, I butterflied the flat brisket, rubbed inside and out, added chopped onions, bell peppers, and celery, fresh pork sausage out of casing and thinly sliced smoked sausage, pulled flap back over and sewed it up. Sat in the fridge for 2 days then cooked.

Spring Chicken

Chef Wil,[p]WOW!!![p]Spring Chicken
Spring Texas USA

Jawjajoe

Chef Wil,
I've yet to try a brisket but all this talk and now your amazing pic's I'm going to have to. Nice, very nice.

Wino

Chef Wil,
That looks incredible. Did you use a flat brisket. How did you know it was done with no temp. probe? I know what I am doing this weekend!
Thanks for something new.
Wino

Car Wash Mike

Chef Wil,
Looks good Wil, I haven't had but 2 decent briskets out of about 5 or more.
Just hard to get a handle on.[p]CWM

Nature Boy

Pretty damn cool there, Wil. Did you serve that up as a special at the restaurant? First time I have seen a stuffed brisket like that, but it makes total sense for something different. The fat in the sausages kinda bastes from the inside. All kinds of possibilities come to mind after seeing your creation. You said you did that direct, right?
Thanks for posting that mang!
Chris

Lawn Ranger

Chef Wil,[p]I love ya, Man! WOW!

Borders

Chef Wil,
If I wasn't already married,,,,,,

Chef Wil

Car Wash Mike,
thanks to all that enjoyed the brisket pic. Mike, you can cook a brisket as good as any of us. Just remember, take your time, you may be trying too hard.

BluesnBBQ

Chef Wil,[p]How did you sew it?

Chef Wil

BluesnBBQ,
used a meat needle and butchers twine (cotton)

BluesnBBQ

That sounds pretty complicated - I have trouble sewing buttons on shirts! I think if I try this I'll just tie it with butcher's twine.

WooDoggies

Chef Wil,[p]That looks fantastic. I've gotta do this very soon.[p]Three questions: Did you use a cajun style rub, how was the fresh pork sausage seasoned and did you have any leftovers after the boys got hold of it?[p]John [p]

drbbq

Chef Wil,[p]Very nice. That has Louisiana written all over it.
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alternity

Chef Wil,
Nice!. One note as Im a die hard computer graphics/photography buff. You could stand to crop the image a little smaller from the 16 inches wide to more like 6 and no more than 8. That way it will fit neatly in the browser window.
Cheers
alternity

Chef Wil

alternity,
I agree with you 100%, but I wanted to show detail on the different meats as much as I could, you outta see that baby on my 42 inch plasma tube........LOL
( jus kidding )

Chef Wil

drbbq,
thanks for the compliment.....1 question to you....Is this an entry in brisket competitions or can you not stuff or alter the meat ?

Unknown

Chef Wil,
If it is a KCBS sanctioned event, then you can not stuff the meat. I do not know about the other sanctioning bodies.[p]Matt.

drbbq

Chef Wil,[p]No, the stuffing would be illegal. It could fly at an MIM contest as an "anything butt" entry but at a KCBS contest you couldn't use brisket for "anything butt" because it is a regular catagory.