Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Brisket Problems

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket Problems

    Hi all!

    I've got a 7 lb and change brisket on the PBC. Put it on around 05:15 and it's just about to hit 205.

    My issue is the bark is...sub par for my tastes. It's my first brisket so I'm not entirely sure what I'm doing, though I did read all the brisket posts.

    I believe Jarod had mentioned cooking to bark...to clarify does that mean I can let it go a little longer until I get my desired bark level? At what point to I just have to pull it?

    #2
    1. Have you hung it the whole time? I always go to the grate after 5.5-6 hours.

    2. I have taken to 210, however, at 205, you would need some serious direct heat to get some bark.

    May want to pull and rest, and just try to bark before serving.

    Where are you taking that temp???

    Comment


      #3
      No I didn't hang it at all. One of the threads in here suggested grating the whole time and the finished product looked excellent.

      Pulling and resting now.

      Comment


        #4
        Musta had it fat cap down. The top of that flat can be a punk to get barked.

        You cooking in a torrential downpour??

        Comment


          #5
          I did have it fat cap down, flipped it after 4 hours. I'm kinda, like I said, flying a little blind. It's resting now after 6 and change hours on the PBC. The bark, the bark actually looks pretty okay

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            NOT bad at all. You got some coarse black pepper on that thing?

            I just ran a weed eater in between the rain. We are soaked. All the water can't soak into the ground before we get another down pour.

          #6
          No torrential downpour, it's actually a really excellent day in the PNW. 68, slight breeze.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Same weather here, beautiful!

          #7
          The final result was quite good. Thanks for the tips Jarod!

          Comment


            #8
            Holy Cow, that second pic is 2 DIE FER!!!!!

            Comment


              #9
              Looks awesome. Jerod is the man when it comes to BRIZ. He walked me through my first one and it came out great. Looks like yours came out amazing as well. Nice work brother!!!

              Comment


                #10
                Your brisket looks great! I don't care about bark on brisket, so after exposing it to heavy smoke for 2 hours, I finish it wrapped tightly in foil in the oven. But I often have guests who do like bark. For them, I take the brisket out of the foil at 180-185 degrees, crank the smoker up to 350 degrees, remove the water pan, and cook it to 200-205 internal temperature there. That's easy if I'm cooking on a propane smoker. But if I'm cooking with charcoal or wood, by the time the brisket is ready, the coals have probably died. So instead, I bring the brisket to an internal temperature of 195 - 200 degrees in the oven, then put it on my gas grill and grill a crust into it. Grill grates can help this process.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.


                Is This Superb Charcoal Grill A Kamado Killer?


                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal


                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker


                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker


                The Good-One Is A Superb Grill And A Superb Smoker All In One


                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our†complete review


                Compact Powerful Sear Machine For Your Next Tailgater


                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order