Jasong165
MemberGot rid of the matchlight.
So I attempted my second brisket cook overnight and I'm a bit disappointed thus far in my lack of bark. This is only the second brisket I've done and both only achieved a brown coloring with no real bark to speak of. I did both cooks virtually the same which leads me to believe that I am doing something wrong. Can someone guide my dumb ass in the right direction ??
Cook details:
Brisket was a 12lb packer from a popular, over-priced online meat market since full packers are hard to get where I am.
I trimmed off the thick parts of the fat cap and cleaned up the other side. I then salted both sides with liberal amounts of koser salt and set in the fridge for 12 hours.
Once I was ready to start the cook, I took the brisket out of the fridge and injected parts of the flat with about 1/2 cup of low sodium beef broth. Next I reapplied another layer of koser salt, followed by copious amounts of coarse ground pepper and garlic powder, a few shakes of Montreal Steak seasoning, and a light dusting of Killer Hogs BBQ rub on all sides. Unfortunately I don't have a picture of the rubbed brisket but there was enough rub on there I'm almost certain as I could barely see much of the meat color through all of the pepper.
I fired up my Akorn Kamado with Royal oak lump and about 5 larger chunks of pecan wood. The Akorn settled around 240 with continuous light smoke. I threw the brisket on with the fat side down and checked 4 hours later once the meat hit 150 in the thick flat. Sadly the results looked like my first brisket -- dark brown color with no bark.
Picture of the brisket in aluminum foil is from my first brisket last year. The other is from today.
It looks to me like there's too much moisture on the top of the meat that may be preventing bark from forming. I didn't use a water pan. Could it be the injection? Should I have cooked it fat side up?
Insanity is doing the same thing over and over and excepting different results... I guess I had this coming.
Cook details:
Brisket was a 12lb packer from a popular, over-priced online meat market since full packers are hard to get where I am.
I trimmed off the thick parts of the fat cap and cleaned up the other side. I then salted both sides with liberal amounts of koser salt and set in the fridge for 12 hours.
Once I was ready to start the cook, I took the brisket out of the fridge and injected parts of the flat with about 1/2 cup of low sodium beef broth. Next I reapplied another layer of koser salt, followed by copious amounts of coarse ground pepper and garlic powder, a few shakes of Montreal Steak seasoning, and a light dusting of Killer Hogs BBQ rub on all sides. Unfortunately I don't have a picture of the rubbed brisket but there was enough rub on there I'm almost certain as I could barely see much of the meat color through all of the pepper.
I fired up my Akorn Kamado with Royal oak lump and about 5 larger chunks of pecan wood. The Akorn settled around 240 with continuous light smoke. I threw the brisket on with the fat side down and checked 4 hours later once the meat hit 150 in the thick flat. Sadly the results looked like my first brisket -- dark brown color with no bark.
Picture of the brisket in aluminum foil is from my first brisket last year. The other is from today.
It looks to me like there's too much moisture on the top of the meat that may be preventing bark from forming. I didn't use a water pan. Could it be the injection? Should I have cooked it fat side up?
Insanity is doing the same thing over and over and excepting different results... I guess I had this coming.
