Your brisket had little to no bark because you wrapped it way too early. If I wrap a brisket, I don't do it until the meat in the thickest part of the flat is around 170F or so. You wrapped really before the stall, or right when it started, and you also pulled the brisket before it was done - that is why it was not as tender or juicy as you hoped for.
With a PBC do not worry with monitoring the pit temperature - just monitor the meat. Again, with a brisket, put your temp probe in the thickest part of the flat, avoiding the deckle - the fat layer between point and flat - and don't worry about the temp of the point - it has a high fat content and can take higher done temperatures than the flat can. The brisket is done when the flat reaches somewhere between 195 and 205. Most of mine, USDA Prime briskets, get taken to 205, as they are not yet probe tender at 195.
It is also important for a brisket to wrap and hold in faux cambro for 1-2 hours before serving. Doing this tends to lead to a much more tender and juicy result.
Your bark should look as good or better than the brisket below, if you wait until 170 or so to wrap (that's when I wrapped this one). PBC brisket should have really great bark.
Another tip - on the PBC, if cooking on the grate, put fat side down. You want the fat cap towards the heat source.
With a PBC do not worry with monitoring the pit temperature - just monitor the meat. Again, with a brisket, put your temp probe in the thickest part of the flat, avoiding the deckle - the fat layer between point and flat - and don't worry about the temp of the point - it has a high fat content and can take higher done temperatures than the flat can. The brisket is done when the flat reaches somewhere between 195 and 205. Most of mine, USDA Prime briskets, get taken to 205, as they are not yet probe tender at 195.
It is also important for a brisket to wrap and hold in faux cambro for 1-2 hours before serving. Doing this tends to lead to a much more tender and juicy result.
Your bark should look as good or better than the brisket below, if you wait until 170 or so to wrap (that's when I wrapped this one). PBC brisket should have really great bark.
Another tip - on the PBC, if cooking on the grate, put fat side down. You want the fat cap towards the heat source.
Comment