View Single Post
Old 07-08-2011, 10:28 AM   #7
dealm9
is one Smokin' Farker
 
Join Date: 04-22-11
Location: Cleveland, OH
Default

i am doing my first brisket today as well. i used a lot of the advice from this thread. it is a great tutorial for noobs like us: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 . i used montreal steak seasoning as my rub with a little extra black pepper and it has been on for a little under 6 hours now and is looking good. the bark isn't as dark as i thought it would be as it is at 160 now and is plateauing. i think i won't wrap it now because i would like the bark darker. i am also thinking of adding some turbinado sugar, or is it too late? also i have the fat cap up because i was hoping when it renders it would baste the meat and in the tutorial is says to leave it down to act as a heat shield but i have a drip pan under the briskie so that would act as a good heat shield, right? i dont mean to hijack the thread for my brisket but i think the answers to these questions are pertinent to your situation too jaskew. I will let you know how mine turns out and will post pron
__________________
Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!
dealm9 is offline   Reply With Quote