If you can hang your briskets so that the FAT CAP (or what's left of it after trimming), is facing the middle of the barrel, it should darken up plenty by the 6 hour or so mark. That way when you go to the grate, you can lay fat cap up and just roll.
I've only had maybe 1 or 2 briskets where the flat was barked up by the 6 hour mark. One was the middle brisket in a 5 brisket cook. The other one was just really small, because even hanging 8 hours didn't get ample bark for any brisket in that particular cook. It also dried out the ends of the flat too much.
And this is with a 250-280 pit temp.
I've only had maybe 1 or 2 briskets where the flat was barked up by the 6 hour mark. One was the middle brisket in a 5 brisket cook. The other one was just really small, because even hanging 8 hours didn't get ample bark for any brisket in that particular cook. It also dried out the ends of the flat too much.
And this is with a 250-280 pit temp.
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