Bark bark bark

ecully

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Joined: Sep 2015

Posts: 55

Location: SF Bay Area
#1

Bark bark bark

January 30, 2017, 02:07 PM

Just wanted to say thanks to the Pit crew for your help with my brisket. A couple months ago I wrote for help because the bark on my brisket was a bit soft. I took Huskee's advice and skipped the additional liquid in the wrap. The last couple I've done were a nice balance of good bark and very tender meat. So, thanks all.

And to prove it really happened, some photos...

Last edited by ecully; January 30, 2017, 02:18 PM.
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Steve B

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#2

January 30, 2017, 02:17 PM

From the title of your post I thought you were talking about my wife. HA.
That is one beautiful hunk o' meat. I'm now hungry. Thank you very much.
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DWCowles

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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#3

January 30, 2017, 02:48 PM

Beautiful!!!
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DeusDingo

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#4

January 30, 2017, 03:12 PM

cows go "moo"
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Spinaker

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#5

January 30, 2017, 03:20 PM

YES!!!!! That looks fantastic!!
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RonB

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#6

January 30, 2017, 03:24 PM

That looks super.
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tbob4

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#7

January 30, 2017, 03:28 PM

Absolutely beautiful! Thanks for sharing.
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LA Pork Butt

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#8

January 30, 2017, 03:42 PM

Looks great! You must be a happy, happy, happy cooker!
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smokinfatties

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#9

January 30, 2017, 03:52 PM

Wow! Beautiful brisket!
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lschweig

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#10

January 30, 2017, 04:13 PM

Great job. Beautiful.
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EdF

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#11

January 30, 2017, 05:47 PM

Woof! WOOF!
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Danjohnston949

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#12

January 30, 2017, 06:11 PM

ecully, A little Horsetadish Sauce
and Catsup on a Locaj Bun Favorite and it Dom't Get No Better!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Huskee

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#13

January 30, 2017, 06:39 PM

That's a mighty purdy pic! When did you wrap? Another technique to really boost up your bark is wrapping later, after the stall, which if you've never done it that way can seem painfully late in the game.
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1 comment

#13.1

ecully commented

January 30, 2017, 07:54 PM

Editing a comment

I wrapped at ~163 after 15 hours on the Rec Tec @225. After wrapping, I put it in the oven on convection @225, but it runs hotter for another 2.5 hours. Thanks for your help!
Advantage49

Former Member

Joined: Jan 2017

Posts: 168

Location: Milwaukee, WI
#14

January 30, 2017, 07:33 PM

This gives me inspiration to try my first brisket this weekend!
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1 - 2

2 comments

#14.1

ecully commented

January 30, 2017, 07:55 PM

Editing a comment

Go for it!

#14.2

rip1877 commented

January 31, 2017, 10:50 AM

Editing a comment

I dig that pic Advantage49
PaulstheRibList

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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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#15

January 30, 2017, 09:50 PM

Great work! I love wrapping late #MrsBrownRules
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