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smoke ninja
02-16-2014, 09:53 PM
I've smoked a few briskets. Had the usual troubles, mostly pulling it from the pit too early or not resting long enough. This site has shortened the learning curve considerably. Perfect bark has eluded me. I'd get some but not on the whole thing. This go around I slathered a 7 lbs brisket in mustard and used modified Memphis dust for the pre rub. In the morning I pulled it from the fridge and gave her a healthy coating of coarse ground dalmatian rub. On the pit, ramped up to 325 after an hour. Probed tender after 6 or 7 hrs. I shut down the vents and let it coast down until dinner.
I'll dubbed this the "ninja method"

Fwismoker
02-16-2014, 10:12 PM
I'd say it looks more like a technique than a method per say. :cool: It might not have weeped long enough but it looks pretty good.

mcyork28
02-16-2014, 10:17 PM
Looks good.

landarc
02-16-2014, 10:20 PM
A fine brisket cook

pjtexas1
02-16-2014, 10:59 PM
Congrats! My bark is always lacking to me. Nobody complains about the taste or texture but I always end up wrapping in butcher paper too early. I cook a lot of flats or really small briskets due to not having enough people to feed. I need to try to do one nekked soon.

HPD190
02-16-2014, 11:15 PM
Great looking bark!

Bonewagon
02-16-2014, 11:42 PM
Looks good. :thumb:

sliding_billy
02-17-2014, 01:58 AM
Good looking brisket!

Bigr314
02-17-2014, 05:46 AM
Looks like you nailed it.

Wolverine
02-17-2014, 05:54 AM
Real nice

Diesel Dave
02-17-2014, 05:59 AM
Looks real good from here

peeps
02-17-2014, 06:13 AM
good looking brisket!

bluetang
02-17-2014, 06:14 AM
Dang fine!

smoke ninja
02-17-2014, 06:37 AM
Congrats! My bark is always lacking to me. Nobody complains about the taste or texture but I always end up wrapping in butcher paper too early. I cook a lot of flats or really small briskets due to not having enough people to feed. I need to try to do one nekked soon.

I usually do them on my wsm. It takes most of the cook to get my bark, so for now wrapping is not an option. Try the slather and pre rub, then dose her with s & p before it goes on the pit. Just keep the pre rub low on salt. It works for me.

This is what my other briskets looked like. Bark was weak.

jpalaska
02-17-2014, 07:01 AM
I'd say it looks more like a technique than a method per say.

What's the difference between a technique and a method?

Bludawg
02-17-2014, 09:40 AM
What's the difference between a technique and a method?
A technique > 1. a practical method, skill, or art applied to a particular task: 2. proficiency in a practical or mechanical skill
A method > Is a means or manner of procedure, especially a regular and systematic way of accomplishing something: a simple method for making a pie crust;

cowgirl
02-17-2014, 10:46 AM
Mmmmm... Great looking brisket!

JS-TX
02-17-2014, 11:06 AM
That's some serious bark! You can get bark by foiling but just don't foil over 2 hours and allow the bark to firm up for about 30 minutes. It also helps if you don't add any liquids in your foil/pan either.

lantern
02-17-2014, 03:17 PM
What's the difference between a technique and a method?

LOL!! It was a tongue in cheek remark in reference to the lively "weeping ribs" debate a few days ago.:becky:

bbqwilly
02-17-2014, 03:21 PM
Great job Ninja.

Nice bark

smoke ninja
02-17-2014, 11:18 PM
Leftovers weren't half bad.

Chopped burnt end sandwich tonight.
Brisket enchiladas tomorrow, inspired by Slows.

DiamondMarco
02-20-2014, 06:08 AM
If you need more people to feed...I VOLUNTEER !! Really nice lookin' brisket.

smoke ninja
02-20-2014, 06:16 AM
If you need more people to feed...I VOLUNTEER !! Really nice lookin' brisket.

Well come on up, I'll get started. You bring the beer.

YetiDave
02-20-2014, 07:22 AM
A technique > 1. a practical method, skill, or art applied to a particular task: 2. proficiency in a practical or mechanical skill
A method > Is a means or manner of procedure, especially a regular and systematic way of accomplishing something: a simple method for making a pie crust;

I don't think they're any different if the definition of technique is 'a practical method' :becky:

bbqgeekess
02-20-2014, 07:37 AM
Love it love it :)

dano
02-20-2014, 08:52 AM
Looks good!

Firefighter
02-20-2014, 11:20 AM
Looks good!

JandJbuidasmoker
02-20-2014, 02:31 PM
Both look awesome! I do like a good bark.

smoke ninja
02-20-2014, 02:57 PM
Both look awesome! I do like a good bark.

Thanks. I my biggest critic. I could serve total crap, even crock pot pork loin shredded with scissors, and my guest would eat it up. Maybe they don't complain because it's a free meal. Enchiladas were great, I love creating bbq leftovers.
Time for this thread to fade into the shadows, thanks for viewing
http://forums.colts.com/public/style_emoticons/default/ninja.gif

erbeman
02-21-2014, 08:42 AM
Man, it's weird to see a fork with brisket. We don't mess around with utensils down here in Texas. If a brisket is cooked well you can easily pull it apart with your fingers and that's how we do it. Don't let my 12 year old daughter see somebody eating brisket with a fork or putting bbq sauce on it, she'll rip them a new one!! I've brought her up well :)

Good job on brisket. I'd be all over that.

mtm29575
02-21-2014, 09:01 AM
I don't think they're any different if the definition of technique is 'a practical method' :becky:

:laugh: I was thinking the exact same thing!

Jadog
02-21-2014, 11:21 AM
I'd hit that...nice looking brisky...

bbqgeekess
02-21-2014, 11:26 AM
That's some serious bark! You can get bark by foiling but just don't foil over 2 hours and allow the bark to firm up for about 30 minutes. It also helps if you don't add any liquids in your foil/pan either.

This is interesting, because I didn't add ANY liquid to the brisket I foiled at 175F internal temp.. ended up with a cup of jus.

smoke ninja
02-21-2014, 03:32 PM
Man, it's weird to see a fork with brisket. We don't mess around with utensils down here in Texas. If a brisket is cooked well you can easily pull it apart with your fingers and that's how we do it. Don't let my 12 year old daughter see somebody eating brisket with a fork or putting bbq sauce on it, she'll rip them a new one!! I've brought her up well :)

Good job on brisket. I'd be all over that.


But I didn't use a knife at least.

JS-TX
02-21-2014, 03:49 PM
This is interesting, because I didn't add ANY liquid to the brisket I foiled at 175F internal temp.. ended up with a cup of jus.


Of course, you caught all the drippings in your foil. By 175* your bark is pretty much set, however you can wash out some of the flavor by pouring liquids over it IMO.

cowtownbbq
02-21-2014, 04:05 PM
Pre rub? Never heard of such a thing.

smoke ninja
02-21-2014, 04:19 PM
^^^^^I cook smaller briskets, under 7 lbs. Done unwrapped within 8 hrs. For me it takes about six hrs for the bark to get where I like. Plus I like what happens to the pepper in the smoke all that time.

smoke ninja
02-21-2014, 07:07 PM
Pre rub? Never heard of such a thing.

I coat the meat with a low salt rub, has a little turbinato in it. That goes on with a light slather. That is the pre rub. Before it goes on the smoker I rub it with larger salt pepper ect. That the ah.... ah....... Post rub. Yeah that's it.

Kinda my adaptation of something I saw on a funky video I watched about James Brown and that prince guy.

Bluebird
02-22-2014, 07:08 AM
Looks delicious