Mesquite wood, no wrap, 225° for 8 hours.And another beautiful brisket! The smoke ring looks perfect. How are you getting that nice bark? Are you wrapping the brisket? I wrap in parchment paper (or foil). I've read that can ruin the bark.
Mesquite wood, no wrap, 225° for 8 hours.
If it's over 10 lbs before smoking, I'll wrap in foil for the last hour or so.
Did you say glaze? You ain’t from around here are ya?What are you using a glaze or rub on the brisket?
Salt and pepper.What are you using a glaze or rub on the brisket?
Known as the Dalmatian RubSalt and pepper.
Salt and pepper.
Hmm..., it may be the type of smoker you're using. With my BGE, the fire is close to the meat so my bark is really burnt. Your's doesn't look as burnt as mine. Maybe you're using a offset smoker which has the fire further away. Whatever, your brisket looks great and I bet it taste as good as it looks.
I usually use Holy Cow Meat Church rub on my brisket. Fat side down. The bark has lots of flavor. Brisket is one tough piece of meat. I'm still learning so always looking to improve. Wish brisket was as easy as pork butts.
I have a complaint about your brisket.....I have not had anyYep, indirect heat/ offset firebox.
Lean side down for one hour, then fatty side down for the remainder.
I've fed a few folks on this site at the gatherings.
No complaints that I'm aware of.
Yep, indirect heat/ offset firebox.
Lean side down for one hour, then fatty side down for the remainder.
I've fed a few folks on this site at the gatherings.
No complaints that I'm aware of.
I have a complaint about your brisket.....I have not had any
The melting fat soaks through the meat keeping it moist.What's the reason for putting the lean side down for an hour then putting the fat side down for the remainder?
It sears/seals the juices on the lean side, flip it, then it cooks slowly from below through the fatty side.What's the reason for putting the lean side down for an hour then putting the fat side down for the remainder?
The melting fat soaks through the meat keeping it moist.
That's some truth.fat is the reason stuff tastes good good.
It sears/seals the juices on the lean side, flip it, then it cooks slowly from below through the fatty side.
A few small bleeds on top let me know when it's done.
Once it's running clear (not red or pink), it's pretty well done.
Then I poke it with a spoon to check for tenderness.
Usually an hour more.
That 1st hour usually involves some wide temperature swings too. 200° to 300°.That makes sense. I'm going to try it that way next time. I usually throw the brisket on fat side down.
Another question: Are any of you dry brining your brisket with Kosher salt before you smoke it? I usually prepare the brisket before going to bed and let it sit in my refrigerator overnight uncovered with the rub on. I've noticed when I dry brine my holiday turkeys with Kosher salt over night before cooking they have great flavor and are very moist. For those, I wash the Kosher salt off the next morning before seasong and cooking. I been thinking of trying that on a brisket, with Kosher salt the night before, then wash off, dry and apply the rub. Anybody tried it that way?