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

  • RAmorris
    replied
    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.

    Leave a comment:


  • Spinaker
    replied
    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!!!

    Leave a comment:


  • Jerod Broussard
    replied
    Holy Cow, that second pic is 2 DIE FER!!!!!

    Leave a comment:


  • popNerd
    replied
    The final result was quite good. Thanks for the tips Jarod!

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    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.

  • Huskee
    commented on 's reply
    Same weather here, beautiful!

  • popNerd
    replied
    No torrential downpour, it's actually a really excellent day in the PNW. 68, slight breeze.

    Leave a comment:


  • popNerd
    replied
    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

    Leave a comment:


  • Jerod Broussard
    replied
    Musta had it fat cap down. The top of that flat can be a punk to get barked.

    You cooking in a torrential downpour??

    Leave a comment:


  • popNerd
    replied
    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.

    Leave a comment:


  • Jerod Broussard
    replied
    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???

    Leave a comment:


  • popNerd
    started a topic Brisket Problems

    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?

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


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed†review


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

 

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.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


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


GrillGrates Take Gas Grills To The Infrared†Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special