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Unread 11-19-2011, 06:32 PM   #17
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Originally Posted by steve6402 View Post
Taste over looks for me
A nice flavorful bark IMO is a huge part of the wow factor of brisket, so I'd consider that taste over looks as well. Most brisket I taste here in Austin is lacking in bark, and simply tastes like smoked pot roast. A well bbq'd brisket will knock your socks off. It's rare, but it happens (not in most commercial bbq joints around here though, they tend to cook for the masses, and the results are usually a bland product).

I vote for higher cooking temps, no peeking, no foiling, just let it rip till the sizzling sound starts to die down. At that point you know it's close to done, and can start "peeking" for doneness. It always helps to get a better cut of beef, look for a choice brisket, or a CAB briskie from restaurant depot.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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