User Panel
User Panel
User Panel
|
Posted: 7/11/2015 8:32:52 PM EDT
[#1]
Rub it with your spices heavy, foil it and pour marinade/beer at around 160; pull it at 201 and keep it insulated so cooking will continue.
As for bark, smoke on indirect at 225 MAX at grate. Use seasoned (not wet) Hickory and Mesquite wood. I never had problem getting a good bark on mine. I do marinade mine and follow Myron's guide (minus hot and fast.) Posted Via AR15.Com Mobile |
|
|
|
Posted: 7/11/2015 8:34:30 PM EDT
[#2]
Quote HistoryQuoted:
Rub it with your spices heavy, foil it and pour marinade/beer at around 160; pull it at 201 and keep it insulated so cooking will continue. As for bark, smoke on indirect at 225 MAX at grate. Use seasoned (not wet) Hickory and Mesquite wood. I never had problem getting a good bark on mine. I do marinade mine and follow Myron's guide (minus hot and fast.) Posted Via AR15.Com Mobile Gotcha. To add, I'll be cooking on a kamado ceramic egg. I can keep the temp wherever I need it and it'll smoke like bro dozer for hours on end. Just really want that excellent bark on it lol. |
|
|
|
Posted: 7/11/2015 9:12:57 PM EDT
[#3]
Is it all about the rub?
|
|
|
|
Posted: 7/11/2015 9:20:10 PM EDT
[#4]
Quote HistoryQuoted: Is it all about the rub? Read and digest for immediate compliance. There will be a test tomorrow.... |
|
|
|
Posted: 7/11/2015 9:29:31 PM EDT
[#5]
Quote HistoryQuoted:
Rub it with your spices heavy, foil it and pour marinade/beer at around 160; pull it at 201 and keep it insulated so cooking will continue. As for bark, smoke on indirect at 225 MAX at grate. Use seasoned (not wet) Hickory and Mesquite wood. I never had problem getting a good bark on mine. I do marinade mine and follow Myron's guide (minus hot and fast.) Posted Via AR15.Com Mobile 
|
|
|
|
Posted: 7/11/2015 9:31:52 PM EDT
[#6]
Umm.. do not pour any liquid in with a wrapped brisket.
It's not a pork butt. |
|
|
|
Posted: 7/11/2015 9:32:17 PM EDT
[#7]
Quote HistoryQuoted:
Rub it with your spices heavy, foil it and pour marinade/beer at around 160; pull it at 201 and keep it insulated so cooking will continue. As for bark, smoke on indirect at 225 MAX at grate. Use seasoned (not wet) Hickory and Mesquite wood. I never had problem getting a good bark on mine. I do marinade mine and follow Myron's guide (minus hot and fast.) Posted Via AR15.Com Mobile Please don't foil your brisket the Texas crutch fucks the bark up control your temps you will get an amazing bark and tender jucy brisket If your doing a smaller brisket you'll want to pull it in the 190s then let it rest for an hour |
|
|
|
Posted: 7/11/2015 9:35:27 PM EDT
[#8]
Quote HistoryQuoted:
Please don't foil your brisket the Texas crutch fucks the bark up control your temps you will get an amazing bark and tender jucy brisket If your doing a smaller brisket you'll want to pull it in the 190s then let it rest for an hour Quote HistoryQuoted:
Quoted:
Rub it with your spices heavy, foil it and pour marinade/beer at around 160; pull it at 201 and keep it insulated so cooking will continue. As for bark, smoke on indirect at 225 MAX at grate. Use seasoned (not wet) Hickory and Mesquite wood. I never had problem getting a good bark on mine. I do marinade mine and follow Myron's guide (minus hot and fast.) Posted Via AR15.Com Mobile Please don't foil your brisket the Texas crutch fucks the bark up control your temps you will get an amazing bark and tender jucy brisket If your doing a smaller brisket you'll want to pull it in the 190s then let it rest for an hour I tend to agree, but I've crutched a brisket then put it back on the smoker to firm the bark back up, wasn't too bad. |
|
|
|
Posted: 7/11/2015 9:45:34 PM EDT
[#9]
Quote HistoryQuoted:
I tend to agree, but I've crutched a brisket then put it back on the smoker to firm the bark back up, wasn't too bad. Quote HistoryQuoted:
Quoted:
Quoted:
Rub it with your spices heavy, foil it and pour marinade/beer at around 160; pull it at 201 and keep it insulated so cooking will continue. As for bark, smoke on indirect at 225 MAX at grate. Use seasoned (not wet) Hickory and Mesquite wood. I never had problem getting a good bark on mine. I do marinade mine and follow Myron's guide (minus hot and fast.) Posted Via AR15.Com Mobile Please don't foil your brisket the Texas crutch fucks the bark up control your temps you will get an amazing bark and tender jucy brisket If your doing a smaller brisket you'll want to pull it in the 190s then let it rest for an hour I tend to agree, but I've crutched a brisket then put it back on the smoker to firm the bark back up, wasn't too bad. I just smoked my first one (with the help of arfcom this July 4th) I'm just parroting what I was told 
|
|
|
|
Posted: 7/11/2015 9:47:17 PM EDT
[#10]
You can really see the bark on this pic
|
|
|
|
Posted: 7/11/2015 9:53:57 PM EDT
[#11]
I don't like wrapping in foil, creates a pot roast and ruins the bark.
Are you doing the whole brisket, or just the flat? Tonight: Trim the fat to 1/4". if you're doing a whole brisket, remove large vein of hard fat in between the point and flat (it will not render, it will just be a huge thick piece of fat in between) season with whatever you like. I like black pepper, salt, garlic salt. Simple is better for me. Tomorrow: fat side down aluminum water tray underneath Smoke at a consistent 225 I like to use 75%redoak, 25%cherry pull off at 201 internal temp let rest for at least an hour in foil in a cooler |
|
|
|
Posted: 7/11/2015 9:56:03 PM EDT
[#12]
Quote HistoryQuoted:
Read and digest for immediate compliance. There will be a test tomorrow.... http://amazingribs.com/recipes/beef/texas_brisket.html Quote HistoryQuoted:
Quoted:
Is it all about the rub? Read and digest for immediate compliance. There will be a test tomorrow.... http://amazingribs.com/recipes/beef/texas_brisket.html Lol thanks |
|
|
|
Posted: 7/11/2015 9:57:21 PM EDT
[#13]
Pelicle formation is critical for the creation of a proper smoke ring. Please don't call it "bark". Bark grows on trees or, when used in a culinary sense, is used to create candies. "Bark" insinuates it dry, tasteless, and exceptionally tough all of which is what I assume you are trying to avoid. I don't know where the term came from or the neophytes who popularized it's usage, but I wish it would stop.
|
|
|
|
Posted: 7/11/2015 10:00:53 PM EDT
[#14]
Quote HistoryQuoted:
Pelicle formation is critical for the creation of a proper smoke ring. Please don't call it "bark". Bark grows on trees or, when used in a culinary sense, is used to create candies. "Bark" insinuates it dry, tasteless, and exceptionally tough all of which is what I assume you are trying to avoid. I don't know where the term came from or the neophytes who popularized it's usage, but I wish it would stop. Lol every single person who smokes meat calls it bark. |
|
|
|
Posted: 7/11/2015 10:00:56 PM EDT
[#15]
Quote HistoryQuoted:
Pelicle formation is critical for the creation of a proper smoke ring. Please don't call it "bark". Bark grows on trees or, when used in a culinary sense, is used to create candies. "Bark" insinuates it dry, tasteless, and exceptionally tough all of which is what I assume you are trying to avoid. I don't know where the term came from or the neophytes who popularized it's usage, but I wish it would stop. Did you know that to which I was referring when I used this dreaded word thirteener? Come on man relax. And thanks. |
|
|
|
Posted: 7/11/2015 10:26:34 PM EDT
[#16]
Quote HistoryQuoted: Pelicle formation is critical for the creation of a proper smoke ring. Please don't call it "bark". Bark grows on trees or, when used in a culinary sense, is used to create candies. "Bark" insinuates it dry, tasteless, and exceptionally tough all of which is what I assume you are trying to avoid. I don't know where the term came from or the neophytes who popularized it's usage, but I wish it would stop. Yes, "bark" may be dry and crunchy - but it is FAR from flavorless! Do you even "smoke" bro???? |
|
|
|
Posted: 7/12/2015 10:07:13 AM EDT
[#17]
Just rubbed it down with salt, black pepper, chili powder and some dillo dust. Going to put it on about noon and smoke at 225-250 until internal temp hits about 200*. Sound about right?
This is only about a 5lb brisket shouldn't take too long. |
|
|
|
Posted: 7/12/2015 10:17:34 AM EDT
[#18]
Dont put it in the smoke straight out of the frig. Let it sit out in room temps for a while before.
IF and I mean IF you are going to wrap it, wrap it at the end for as little time as possible. If you have trouble getting "Bark", you can cheat and use a sugar based mop towards the end that will crust up.....BUT, this will change the taste. |
|
|
|
Posted: 7/12/2015 10:42:12 AM EDT
[#19]
Quote HistoryQuoted:
Just rubbed it down with salt, black pepper, chili powder and some dillo dust. Going to put it on about noon and smoke at 225-250 until internal temp hits about 200*. Sound about right? This is only about a 5lb brisket shouldn't take too long. When are you wanting to eat? You may want to put it on a little sooner. I put mine on at 6am. I'm hoping it will be done by 6 or 7 this evening. Mine was 9.5lbs after trimming, and pretty uniform thickness across the whole thing ETA: are you doing just the flat? Or the whole brisket? |
|
|
|
Posted: 7/12/2015 10:43:47 AM EDT
[#20]
Quote HistoryQuoted:
Is it all about the rub? Yes |
|
|
|
Posted: 7/12/2015 10:54:16 AM EDT
[#21]
One thing I've found that helps with good bark formation is putting the rub on the night before and letting it sit in the fridge overnight.
Another thing I like to do is take a heavy-duty aluminium foil pan and fill it with beef broth. Then I quarter some carrots and onions and throw them in. You can add the trimmed pieces of fat from the brisket to the pan; but you are going to get plenty of fat so that is unnecessary IMO. Slip the pan under the brisket where it can catch the fat drippings instead of a water pan for the cook. When you are done, skim the fat off the top and save it to use in cooking (great for sauteeing onions, spicing up omelettes, etc). Use the broth for saucing the brisket and keep the leftover for cooking (freeze it into cubes and it will last indefinitely; but keep it in a freezer bag or it can pick up weird freezer flavors). |
|
|
|
Posted: 7/12/2015 11:01:47 AM EDT
[#22]
Quote HistoryQuoted:
When are you wanting to eat? You may want to put it on a little sooner. I put mine on at 6am. I'm hoping it will be done by 6 or 7 this evening. Mine was 9.5lbs after trimming, and pretty uniform thickness across the whole thing ETA: are you doing just the flat? Or the whole brisket? Quote HistoryQuoted:
Quoted:
Just rubbed it down with salt, black pepper, chili powder and some dillo dust. Going to put it on about noon and smoke at 225-250 until internal temp hits about 200*. Sound about right? This is only about a 5lb brisket shouldn't take too long. When are you wanting to eat? You may want to put it on a little sooner. I put mine on at 6am. I'm hoping it will be done by 6 or 7 this evening. Mine was 9.5lbs after trimming, and pretty uniform thickness across the whole thing ETA: are you doing just the flat? Or the whole brisket? Definitely not a whole brisket. It's actually right at 4lbs, and based on the shape I guess it's just the point. And yeah, I'm sitting here wondering if maybe I should put it on sooner. I'd like to eat between 1800-2000 tonight. And reading of plateaus is concerning me. It's 1000 now, I may go start the fire. I don't want to wrap it unless I have to for fear of screwing up the bark. What can I do if I reach the desired internal at like 1600 or something? That won't compromise the bark. Also I wasn't intending to mop it, should i? |
|
|
|
Posted: 7/12/2015 11:02:16 AM EDT
[#23]
Quote HistoryQuoted:
Just rubbed it down with salt, black pepper, chili powder and some dillo dust. Going to put it on about noon and smoke at 225-250 until internal temp hits about 200*. Sound about right? This is only about a 5lb brisket shouldn't take too long. Put it in now you can always hold it at temp in a cooler if it finishes up early I put a 7 pounder in at 7am it wasn't done till 11pm |
|
|
|
Posted: 7/12/2015 11:02:47 AM EDT
[#24]
Don't mop
http://www.ar15.com/forums/t_1_5/1765027_Do_you_use_mop_sauce_when_cooking_your_brisket_.html There's my brisket thread I got a bunch of good advice |
|
|
|
Posted: 7/12/2015 11:08:01 AM EDT
[#25]
Quote HistoryQuoted:
Definitely not a whole brisket. It's actually right at 4lbs, and based on the shape I guess it's just the point. And yeah, I'm sitting here wondering if maybe I should put it on sooner. I'd like to eat between 1800-2000 tonight. And reading of plateaus is concerning me. It's 1000 now, I may go start the fire. I don't want to wrap it unless I have to for fear of screwing up the bark. What can I do if I reach the desired internal at like 1600 or something? That won't compromise the bark. Also I wasn't intending to mop it, should i? Quote HistoryQuoted:
Quoted:
Quoted:
Just rubbed it down with salt, black pepper, chili powder and some dillo dust. Going to put it on about noon and smoke at 225-250 until internal temp hits about 200*. Sound about right? This is only about a 5lb brisket shouldn't take too long. When are you wanting to eat? You may want to put it on a little sooner. I put mine on at 6am. I'm hoping it will be done by 6 or 7 this evening. Mine was 9.5lbs after trimming, and pretty uniform thickness across the whole thing ETA: are you doing just the flat? Or the whole brisket? Definitely not a whole brisket. It's actually right at 4lbs, and based on the shape I guess it's just the point. And yeah, I'm sitting here wondering if maybe I should put it on sooner. I'd like to eat between 1800-2000 tonight. And reading of plateaus is concerning me. It's 1000 now, I may go start the fire. I don't want to wrap it unless I have to for fear of screwing up the bark. What can I do if I reach the desired internal at like 1600 or something? That won't compromise the bark. Also I wasn't intending to mop it, should i? If it gets done a bit too soon, no biggie, just keep it wrapped in foil in a cooler. ETA: already answered above ETA2: I definitely wouldn't worry about it being done too early-very rare for that to happen on any cut of meat, especially so with brisket 
I would not mop the brisket. Avoid opening the top at all costs |
|
|
|
Posted: 7/12/2015 11:17:48 AM EDT
[#26]
Quote HistoryQuoted: Gotcha. To add, I'll be cooking on a kamado ceramic egg. I can keep the temp wherever I need it and it'll smoke like bro dozer for hours on end. Just really want that excellent bark on it lol. Quote HistoryQuoted: Quoted: Rub it with your spices heavy, foil it and pour marinade/beer at around 160; pull it at 201 and keep it insulated so cooking will continue. As for bark, smoke on indirect at 225 MAX at grate. Use seasoned (not wet) Hickory and Mesquite wood. I never had problem getting a good bark on mine. I do marinade mine and follow Myron's guide (minus hot and fast.) Posted Via AR15.Com Mobile Gotcha. To add, I'll be cooking on a kamado ceramic egg. I can keep the temp wherever I need it and it'll smoke like bro dozer for hours on end. Just really want that excellent bark on it lol. I cut mine into two sections, just behind the deckle. This gives you two pieces that each are more uniform in thickness. When the thin piece gets to 203 degrees pull it, wrap it, and let it rest while the thicker piece gets to temp. In this way, you can avoid overcooking the thinner and less fatty portions of the brisket while getting the thicker and fattier portion to perfect temp so it wiggles like a bowl of jelly. |
|
|
|
Posted: 7/12/2015 11:18:14 AM EDT
[#27]
Quote HistoryQuoted:
Don't mop http://www.ar15.com/forums/t_1_5/1765027_Do_you_use_mop_sauce_when_cooking_your_brisket_.html There's my brisket thread I got a bunch of good advice mop mop mop..all day long... |
|
|
|
Posted: 7/12/2015 11:35:50 AM EDT
[#28]
Lol lots of good advice both ways.
For this one I'm going to not mop. But I think I'm going to try and smoke at about 250 and hopefully not open it at all. Trying to get the coals/wood going now and then stabilize the temp and throw it on. Will update as I go. Hopefully turns out well. |
|
|
|
Posted: 7/12/2015 11:40:22 AM EDT
[#29]
 |
|
|
|
Posted: 7/12/2015 1:02:18 PM EDT
[#30]
Got it on but I have a question.
In order to try and keep the box temp in the smoking range (220-300*) I have to close the vents way down. This seems to kill most of the actual smoke production. I mean the temp in side the grill is fine but I have very little smoke. What is the trick to this? I start my fire wroth a moderate amount of lump charcoal, and some wood chunks. As the fire gets going I add more chunks. The fire will be excellent just billowing smoke. But obviously too hot, so I then close the vents until it stabilizes in the smoking range and put on the meat. An hour in the temp is stable but almost no smoke. What am I doing wrong? I'm new to the ceramic eggs by the way. |
|
|
|
Posted: 7/12/2015 1:07:19 PM EDT
[#31]
You just want a thin blue smoke
Thick white smoke is bitter |
|
|
|
Posted: 7/12/2015 1:10:01 PM EDT
[#32]
Quote HistoryQuoted:
You just want a thin blue smoke Thick white smoke is bitter Actually I Looked again. I have thin blue smoke coming out. Just have to get my eyes below the level of the top vent and look up at it lol. Just seems like trying to keep the box temp that low isn't conducive to a fire hot enough to billow smoke lol. Trial and error will get me sorted I'm sure. This is why I started with a small cheap brisket. |
|
|
|
Posted: 7/12/2015 1:11:46 PM EDT
[#33]
I don't have experience with an Egg, but did do about 35 pounds of boston butts (4 pieces of meat) for the 4th. With my smoker, a little smoke is the right amount of smoke. A lot of smoke means the wood is about to catch fire. I have a large propane stainless steel smoker from Sams Club. It takes a lot of babysitting, but what it lacks in ease of use it makes up in capacity. I have done as many as 8 butts at one time.
|
|
|
|
Posted: 7/12/2015 1:14:34 PM EDT
[#34]
Thick clouds of smoke will create bitter food. Same with using unseasoned (ie wet or fresh cut) wood.
It creates creosote and is very bitter tasting |
|
|
|
Posted: 7/12/2015 1:19:20 PM EDT
[#35]
Ok cool. I have thin blue smoke. And the kamado is so well insulated and seems to burn so efficiently it should maintain it through this cook.
Will update. |
|
|
|
Posted: 7/12/2015 3:34:41 PM EDT
[#36]
Quick question.
I don't want to wrap this in foil at any point if I don't have to, but it seems everyone recommends pulling off the smoker around 200-203* and wrapping in foil and placing in a cooler for an hour or two. Should I do this? And if not what are my other options? My internal temp is currently 188*and the one time I looked at it about 15 minutes ago there appeared to be a nice bark. Just wondering what is best for when I pull it off the smoker. |
|
|
|
Posted: 7/12/2015 3:48:40 PM EDT
[#37]
Quote HistoryQuoted:
Quick question. I don't want to wrap this in foil at any point if I don't have to, but it seems everyone recommends pulling off the smoker around 200-203* and wrapping in foil and placing in a cooler for an hour or two. Should I do this? And if not what are my other options? My internal temp is currently 188*and the one time I looked at it about 15 minutes ago there appeared to be a nice bark. Just wondering what is best for when I pull it off the smoker. My understanding (bear in mind that I'm a noob at this too) is that wrapping it after it is cooked helps keep the juice inside the meat, like resting a steak. |
|
|
|
Posted: 7/12/2015 3:48:56 PM EDT
[#38]
Meat temp has come up pretty steadily and consistently throughout, have not hit a stall yet.
If that continues I'll be hitting 203 internal in the next 30 to 60 minutes. Any thoughts on what I should do with it when I pull take it off? Tent with aluminum foil and sit in a cooler for a couple hours? Or something else? |
|
|
|
Posted: 7/12/2015 4:02:25 PM EDT
[#39]
I did a 14lb one yesterday in an egg. 250-260 for 12 hours. In at 9a.m. and out at 9.p.m. It was at 190-195 depending on where I checked it. Wrapped and rested until 11 last night. I had a sammich then and took the rest to a church outing thing afternoon. Turned out awesome. I don't know where the temp topped out at after wrapping it but I am sure it climbed a bit more.
Salt and pepper only for spice 
|
|
|
|
Posted: 7/12/2015 4:12:15 PM EDT
[#40]
Quote HistoryQuoted:
I did a 14lb one yesterday in an egg. 250-260 for 12 hours. In at 9a.m. and out at 9.p.m. It was at 190-195 depending on where I checked it. Wrapped and rested until 11 last night. I had a sammich then and took the rest to a church outing thing afternoon. Turned out awesome. I don't know where the temp topped out at after wrapping it but I am sure it climbed a bit more. Salt and pepper only for spice Sweet.when you pulled it off the smoker what'd you do with it? Tent with foil and sit in a cooler or something else? |
|
|
|
Posted: 7/12/2015 4:18:34 PM EDT
[#41]
The only proper way to cook a brisket is in a crock pot with liquid smoke
|
|
|
|
Posted: 7/12/2015 4:22:09 PM EDT
[#42]
Quote HistoryQuoted:
Sweet.when you pulled it off the smoker what'd you do with it? Tent with foil and sit in a cooler or something else? Quote HistoryQuoted:
Quoted:
I did a 14lb one yesterday in an egg. 250-260 for 12 hours. In at 9a.m. and out at 9.p.m. It was at 190-195 depending on where I checked it. Wrapped and rested until 11 last night. I had a sammich then and took the rest to a church outing thing afternoon. Turned out awesome. I don't know where the temp topped out at after wrapping it but I am sure it climbed a bit more. Salt and pepper only for spice Sweet.when you pulled it off the smoker what'd you do with it? Tent with foil and sit in a cooler or something else? Just wrapped it tightly in foil to rest. I pulled it this morning and put it in a crockpot with about a half cup of water and warmed it to about 180 or so for sandwich's at the picnic earlier this afternoon. |
|
|
|
Posted: 7/12/2015 4:27:28 PM EDT
[#43]
Quote HistoryQuoted:
Meat temp has come up pretty steadily and consistently throughout, have not hit a stall yet. If that continues I'll be hitting 203 internal in the next 30 to 60 minutes. Any thoughts on what I should do with it when I pull take it off? Tent with aluminum foil and sit in a cooler for a couple hours? Or something else? temp isn't exact science, when you poke something into the bastard does it slice through like warm butter? if so, take it off, wrap it in foil and let it rest for at least an hour |
|
|
|
Posted: 7/12/2015 4:32:24 PM EDT
[#44]
Quote HistoryQuoted:
Thick clouds of smoke will create bitter food. Same with using unseasoned (ie wet or fresh cut) wood. It creates creosote and is very bitter tasting I absolutely ruined a pork something or another years and years ago when I didn't know shit about cooking cooked it all day with green mesquite and after I took a test bite of it I threw it in the fucking dumpster, most bitter nasty tasting shit ever I've got all my wood in piles corresponding to years cut now, I don't touch them until at least 2yrs old |
|
|
|
Posted: 7/12/2015 4:38:11 PM EDT
[#45]
Quote HistoryQuoted:
The only proper way to cook a brisket is in a crock pot with liquid smoke
<a href="http://s1054.photobucket.com/user/texrdnec/media/323F87E6-5C11-426F-8105-0921407709EE_zpsfjwdeedb.jpg.html" target="_blank">http://i1054.photobucket.com/albums/s482/texrdnec/323F87E6-5C11-426F-8105-0921407709EE_zpsfjwdeedb.jpg</a> Ok, you have my attention... tell me more, kind sir. |
|
|
|
Posted: 7/12/2015 4:44:10 PM EDT
[#46]
Quote HistoryQuoted:
temp isn't exact science, when you poke something into the bastard does it slice through like warm butter? if so, take it off, wrap it in foil and let it rest for at least an hour Quote HistoryQuoted:
Quoted:
Meat temp has come up pretty steadily and consistently throughout, have not hit a stall yet. If that continues I'll be hitting 203 internal in the next 30 to 60 minutes. Any thoughts on what I should do with it when I pull take it off? Tent with aluminum foil and sit in a cooler for a couple hours? Or something else? temp isn't exact science, when you poke something into the bastard does it slice through like warm butter? if so, take it off, wrap it in foil and let it rest for at least an hour I get the deal with temps not being exact. I only pulled at 203 because of an average of suggestions. My concern is compromising my bark by putting in the cooler. Which is where it is now. It looked awesome going in but am I fucking it up by putting it there? |
|
|
|
Posted: 7/12/2015 4:49:25 PM EDT
[#47]
nope
I wrap every one of my briskets in foil after they come off and stick them in an empty icechest for at least an hour, preferably 2 |
|
|
|
Posted: 7/12/2015 4:49:36 PM EDT
[#48]
I'm just afraid I'm softening the bark by putting in the cooler. I'm a worrier though, I admit it lol.
|
|
|
|
Posted: 7/12/2015 4:51:54 PM EDT
[#49]
don't add any liquid when you wrap it, just foil the brisket and forget about it for a while
|
|
|
|
Posted: 7/12/2015 5:06:31 PM EDT
[#50]
Quote HistoryQuoted:
don't add any liquid when you wrap it, just foil the brisket and forget about it for a while That's what I've done. It was 203* Internal when I coolered it. Down to 183* now. Leaving it in about an hour until the corn and taters are done. We shall see but the bark looked excellent when I pulled it, hope it is. |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
