MMMM.. BRISKET..
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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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Old 06-13-2013, 02:45 PM   #1
kds9547
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Join Date: 09-18-12
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Default So I decided to try a brisket...

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.
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Old 06-13-2013, 02:47 PM   #2
DownHomeQue
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looks good!
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Old 06-13-2013, 02:52 PM   #3
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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.
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Old 06-13-2013, 02:53 PM   #4
John Bowen
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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.
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Old 06-13-2013, 02:55 PM   #5
GrillsGoneWild
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^^^ What landarc said. You wrapped at 145 and to get the bark set is going to be more around 165-175.
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Old 06-13-2013, 03:20 PM   #6
John Bowen
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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.
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Old 06-13-2013, 03:24 PM   #7
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Quote:
Originally Posted by landarc View Post
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!
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Old 06-13-2013, 03:33 PM   #8
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Welcome to club brisket.
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Old 06-13-2013, 03:38 PM   #9
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Brisket?
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Old 06-14-2013, 10:48 AM   #10
Grimm5577
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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?
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Old 06-14-2013, 11:17 AM   #11
gruene smoke
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agree that you wrapped too soon also, for better bark you can use butcher paper to wrap instead of foil
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Old 06-14-2013, 11:44 AM   #12
luke duke
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You wrapped way too soon.
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Old 06-14-2013, 12:13 PM   #13
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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
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Old 06-14-2013, 04:55 PM   #14
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Thats just ht eflat right? I can get the smoke ring easy, but my brisket always dries out really quick.. I don't wrap.
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Old 06-14-2013, 08:03 PM   #15
northernrescue3321
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Quote:
Originally Posted by Ron_L View Post
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!
I bought a nice carving knife today for that reason!!
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