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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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07-07-2017, 12:11 PM | #16 |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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Some people feel the need to wrap after the outside hits a certain color such a mahogany brown. They cook until the outside has the color they want and then wrap to keep it from further darkening. The fallacy is that a brown bark is better than a darker bark or that a dark bark is burnt.
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07-07-2017, 12:12 PM | #17 | |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Quote:
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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07-07-2017, 12:15 PM | #18 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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This thread is full of absolutes
the best bark is the bark an individual prefers. Maybe i dont like it hard and crispy Also some things work for people and cant be explained why. Wrapping, venting, resting we do what works......my brisket comes oit best when i flip them.....so i do.
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Let's all just calm down and smoke a fatty |
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07-07-2017, 12:20 PM | #19 | |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Agree. Do what you and your family/guests like the most. I personally cook to the color I like, vent for a few minutes during the wrap, and finish in foil. I also vent a few minutes after it is at the texture/temp I am happy with. |
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07-07-2017, 12:21 PM | #20 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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My previous brisket attempts were just flats from Walmart of unknown quality, and my bbq skills weren't honed. But it was enough to make me brisket-shy for a couple years. So I resolved to get quality brisket from Costco and wrap. Better result but not perfect.
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07-07-2017, 12:29 PM | #21 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Another non wrapper here. It's just a matter of preference.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-07-2017, 12:36 PM | #22 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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If you are using Kingsford and a majority of the "K's" are facing downward left, that can also lead to a mushy bark.
Upward right facing K's will produce a hotter heat source and allow the sugar in your rub to bark up better.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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07-07-2017, 12:43 PM | #23 |
Full Fledged Farker
Join Date: 03-08-12
Location: Redding, CA
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I used to put way too much seasoning on a brisket and when I wrapped, it always got mushy. When I learned to put the right amount of seasoning and let the bark set, I never have a problem with mushy bark when wrapping. That's my $0.02.
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07-07-2017, 01:05 PM | #24 | |
Knows what a fatty is.
Join Date: 03-08-17
Location: Ridgewood, NJ
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Quote:
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07-07-2017, 01:22 PM | #25 | |
is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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Quote:
As for the bark I suggest going with paper or giving a proper amount of time after the foil to let it set back up. I personally love butcher paper to the point I dont use foil very often anymore |
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07-07-2017, 01:30 PM | #26 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Butcher paper interests me but kind of expensive isn't it? Where's a good place to get some?
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07-07-2017, 01:55 PM | #28 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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OK thanks. Guess I was wrong.
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07-07-2017, 02:23 PM | #29 |
is one Smokin' Farker
Join Date: 11-01-15
Location: Milwaukee, WI
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I also prefer mine nekid. As long as you keep temps low enough to prevent burning, you will have good dark mahagony to black bark and it shouldnt get get burnt/charred. Some edges of these the flat might get dry, but that you can just add that to any chopped brisket you end up making.
I agree that letting the brisket vent off some of the heat after before pulling it from the smoker helps. Because if you keep it wrapped after pulling it, you run a good chance that the bark will stick to the paper/foil. This is especially important if your bark is built on a thin fat foundation (like mine). Like m-fine said, it will still keep cooking during the hold, and that is a good thing.
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07-07-2017, 03:42 PM | #30 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Grocery store paper bags, or the paper bags from Home Depot in the trash bag aisle do the same. That way you an try "paper wrap" without having to buy a whole roll of butcher paper.
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Tags |
bark, brisket |
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