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Old 11-14-2003, 08:28 AM   #4

:P I can truly say that the bark and the smoke penetration are both great. I had also heard that once the temp of the meat gets past 120F no furthersmoke penetration occurs. I can't say that isn't true, but i CAN say the the 190F meat going back into the smoker develops a brand new bark and EXCELLENT smoke penetration. The trick isto keep an eye on it so that the brisket doesn't become 100 percent mr brown. I just keep it in long enough for the brisket not to be greasy and to develop a new (light) bark...about an hour at 225 deg, although before I pontificate, I will say that I need to do more briskets this way to refine my technique. Regardless, the one that I finished smoking this morning was perfect!
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