can i have both?

[kcquer]

Did a butt last weekend, wrapped in foil at 160, tender juicy results the problem, my tasty rub and lovely bark that went into the foil turned into a soggy nasty mess. This weekend brisket, I thought no way am I doing that to a brisket, didn't wrap, finally got it to 190. Bark was to die for, the point was lovely, almost burnt end tender with one cooking. The problem, yeah the flat was dry as a popcorn fart. Can one wrap and then unwrap to have nice unsoggy bark and still retain the benefits of wrapping, or is there another way to get both juicy inside and that wonderful bark that makes Q, well Q.

[BigAl]

Check my post on "Signature Brisket".
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1848
and
"Oklahoma JOE'S Brisket tricks"
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=740&highlight=joes

I used Joe's method this weekend and I took off the flat a little to soon, the thick part of the flat was at 172 after 10 hrs. I will use this method again but will let the flat get to 190 before I remove and foil rap into cooler. The Point was great, it was on for 4 more hrs after I removed the flat.

[BBQchef33]

i've been meaning to try this for the same reason. Hers my plan, wrap at 175-180, bring the turd to 190-195 then unfoil and bring it to 200+. That should help dry out the bark a little bit.

[chad]

Also, make sure you have enough rub on the brisket. The sugars and spices help build the bark, too.

I tend to agree wtih Phil: a session after foiling to "dry" out would probably help develop the bark.

[willkat98]

Keep spraying too!

[kcquer]

Al, I followed your signature thread all weekend, that signature was so funny, it just fits. Did you shave and re rub the point? Burnt ends are the stuff.
DF, I wet down the turd with vinegar then lay on the rub. I put it in a big sieve and tap it to make a big shaker, like those fruity tv chefs putting powdered sugar on a chocolate cake, let it sit until its all damp then put the rubbed side on the cooking rack and do the other side then take it out when the fire is ready.
Bill, I don't spray enough. For now I battle door discipline to save heat but I'll remember to be more thorough on that next time.
One last question, do you guys trim all, part or none of the fat cap off.
I suspect a bigger brisket will yield a better product as the meat to surface ratio will be more conducive to the desired result, did 9lb'r this time so as not to be too ambitious. Thanks for the help guys, new I could count on ya.

[BigAl]

Nope, I did not shave and re rub the point, to damn cold and late to worry about that and i stoped spraying a while back, lost the spray bottle and it just lets out tooo much heat IMHO. I have been lucky with the selection of brisket at walmart supper center, I just pick one with a thin fat cap. Think tk had a description on how to pick'em. Just search on 'brisket' and read'em all. Mustard worked great held the rub and fresh growned pepper real good.

However, I did shave my head today, in case the girls at the bar want to rub my point tonight! :lol: :lol: :lol: :D