- Joined
- Jan 14, 2006
- Location
- At home...
If you recall I was bitchin' last week about the bark on my hot-n-fast brisket. Another one hit the pit today and so far, it looks better that any of the others. Instead of my very traditional no-sugar brisket rub I went with a layer of Dizzy Dust topped with a layer of Jim Goode's Beef Rub. The basics I like are still there (salt, pepper, onion, garlic,) but both rubs have sugar :shock: which I never use on brisket, and a few other spices too. Injection stayed the same.
Here is the boy all rubbed down.
This is at 2 hours into the cook.
This is about 3 hours into the cook. I'm going to pull and foil in 30 minutes.
This is about 3-1/2 hours into the cook, ready for the foil stage. The flat was 170°, the nose a few degrees lower. Other than some tong damage, the bark looks good.
kickassbbq recommendations from last week: "Cover them for about 1.5 hours instead of 2 and when the internal temp gets to about 180-190 uncover them and crank the heat to 400 putting them near the hotest area of your smoker. Pull them off at 195-200. If you let them finish uncovered, they will have a nice bark".
Thanks Ed, I'm pretty happy now, I'll see how it looks once it's 185°. It's really more of a timing thing since I was just playing with this technique today. Heck, it's only 1:30 in the afternoon here. This guy may have to rest in the cooler for a while.
Here is the boy all rubbed down.
This is at 2 hours into the cook.
This is about 3 hours into the cook. I'm going to pull and foil in 30 minutes.
This is about 3-1/2 hours into the cook, ready for the foil stage. The flat was 170°, the nose a few degrees lower. Other than some tong damage, the bark looks good.
kickassbbq recommendations from last week: "Cover them for about 1.5 hours instead of 2 and when the internal temp gets to about 180-190 uncover them and crank the heat to 400 putting them near the hotest area of your smoker. Pull them off at 195-200. If you let them finish uncovered, they will have a nice bark".
Thanks Ed, I'm pretty happy now, I'll see how it looks once it's 185°. It's really more of a timing thing since I was just playing with this technique today. Heck, it's only 1:30 in the afternoon here. This guy may have to rest in the cooler for a while.