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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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06-13-2013, 02:45 PM | #1 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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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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06-13-2013, 02:47 PM | #2 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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looks good!
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06-13-2013, 02:52 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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06-13-2013, 02:55 PM | #5 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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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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06-13-2013, 03:20 PM | #6 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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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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06-13-2013, 03:24 PM | #7 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
BTW, sharpen your knife!
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06-13-2013, 03:33 PM | #8 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Welcome to club brisket.
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06-14-2013, 12:13 PM | #13 |
Knows what a fatty is.
Join Date: 07-10-12
Location: Bluff City TN
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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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06-14-2013, 08:03 PM | #15 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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brisket, WSM |
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