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-   -   So I decided to try a brisket... (http://www.bbq-brethren.com/forum/showthread.php?t=163254)

kds9547 06-13-2013 02:45 PM

So I decided to try a brisket...
 
4 Attachment(s)
Haven't cooked one before but when I went in Sams Monday they had some so I picked one up. Did not inject just put a rub on. Threw on the WSM at 225 and wrapped at 145 IT. Pulled at 195 IT and let it rest in the microwave for 2 hours. It was really moist but the bark wasnt what I hoped for. I think I will not wrap next time and see if it is any better. Still pretty good though. Made some awesome sandwiches with leftovers yesterday.

DownHomeQue 06-13-2013 02:47 PM

looks good!

landarc 06-13-2013 02:52 PM

Nice, but, you can get more bark and still wrap. Work with appearance over internal temperatures. To get a better bark, cook unwrapped until the bark is set and dark, almost to the color you want it to be when done. Then wrap and cook until probe tender. You will get a darker, better built bark that way.

John Bowen 06-13-2013 02:53 PM

That looks really good - great job.

I tend to take my briskets to 165 before I wrap and I start probing at 198 - most go to 200 to 205.

GrillsGoneWild 06-13-2013 02:55 PM

^^^ What landarc said. You wrapped at 145 and to get the bark set is going to be more around 165-175.

John Bowen 06-13-2013 03:20 PM

It always surprizes me how quick it is to get to 140 -45 and how long it takes to go from 145 to 165. My briskets tend to camp out around 150 or so.

Ron_L 06-13-2013 03:24 PM

Quote:

Originally Posted by landarc (Post 2514638)
Nice, but, you can get more bark and still wrap. Work with appearance over internal temperatures. To get a better bark, cook unwrapped until the bark is set and dark, almost to the color you want it to be when done. Then wrap and cook until probe tender. You will get a darker, better built bark that way.

Yep! I never wrap based in internal temp. I wait for the bark to be the color that I like. You bark is very light in color because it was wrapped too soon.

BTW, sharpen your knife! :becky:

AussieTitch 06-13-2013 03:33 PM

Welcome to club brisket.

CharredApron 06-13-2013 03:38 PM

Brisket? :-P

Grimm5577 06-14-2013 10:48 AM

bark looks like it was only getting smoke for 3 or 4 hours. I agree with everyone above about wrapping too soon. Also what type of wood were you using?

gruene smoke 06-14-2013 11:17 AM

agree that you wrapped too soon also, for better bark you can use butcher paper to wrap instead of foil

luke duke 06-14-2013 11:44 AM

You wrapped way too soon.

jrickus 06-14-2013 12:13 PM

Nice smoke ring! I was thinking of cooking a brisket for fathers day. I found this thread informative and will be testing the advice on Sunday.
http://s1277.photobucket.com/user/jrickus/story/73765

Mr LowNSlow 06-14-2013 04:55 PM

Thats just ht eflat right? I can get the smoke ring easy, but my brisket always dries out really quick.. I don't wrap.

northernrescue3321 06-14-2013 08:03 PM

Quote:

Originally Posted by Ron_L (Post 2514682)
Yep! I never wrap based in internal temp. I wait for the bark to be the color that I like. You bark is very light in color because it was wrapped too soon.

BTW, sharpen your knife! :becky:

I bought a nice carving knife today for that reason!! :clap2:


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