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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-19-2011, 05:23 PM | #16 | |
On the road to being a farker
Join Date: 02-01-10
Location: Shady Shores, Texas
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Quote:
I only foil them for the same reason as you. Just to git 'er done.. But when I have pulled them to foil they were never what I expected. I hear all the comments about "bark is overrated", and "taste over looks", but I want it all. I can say that cooking hotter gave me what I was looking for. I was actually out running errands and thought for sure I had a couple hours to go. I called the wife to check the temp and she said the meat probe on the ET732 read 190°. So I rushed home, foiled and coolered. I am about to pull it out of the cooler to slice her up. No one is here yet so I should be able to get a picture. I used my last stockpiled bag of KBB today for this one and will go back to RO Lump now.. Pics to follow! |
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11-19-2011, 06:32 PM | #17 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-19-2011, 07:55 PM | #18 |
On the road to being a farker
Join Date: 02-01-10
Location: Shady Shores, Texas
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I'll post a pic later. It was tasty, and looked good. But still was a lil chewy. I will have to keep trying.
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Tags |
brisket, uds, UDS Brisket |
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