I have smoked maybe a couple dozen briskets using Meathead's method and crutching it with foil or using butcher paper as described in Franklin's book. They consistently come out well and they are always a party favorite (esp burn ends!). Of the two techniques, I believe the crutched/foiled brisket yields a deeper "beefy" flavor.
I go to Austin for business a couple times a year and I typically drive to Lockhart for brisket from Kreutz, Blacks, Smitty's, etc. All awesome brisket and I want to replicate the crisp bark these great briskets have. On a recent trip one of the pitmasters said they start the briskets hot, around 400, to "set the bark" for about an hour before cooking it at typical low temps. They cook the brisket straight through with no wrapping or crutching, so the brisket comes out moist with an awesome crispy bark.
How can I replicate that great crispy bark on my brisket while keeping the meat moist inside? Resting the meat appears important to relax the meat and I have always rested 2+ hours in the faux cambro, but it turns the bark soft. The Lockhart pits appear to have some sort of holding chamber that (I am guessing, I forgot to ask) probably sits at 160 or so until they pull the meat out for slicing...maybe that preserves the crispy bark. Can I replicate this with my oven rather than using the faux cambro technique? How are you guys getting good moist brisket with crispy bark?
thanks
I go to Austin for business a couple times a year and I typically drive to Lockhart for brisket from Kreutz, Blacks, Smitty's, etc. All awesome brisket and I want to replicate the crisp bark these great briskets have. On a recent trip one of the pitmasters said they start the briskets hot, around 400, to "set the bark" for about an hour before cooking it at typical low temps. They cook the brisket straight through with no wrapping or crutching, so the brisket comes out moist with an awesome crispy bark.
How can I replicate that great crispy bark on my brisket while keeping the meat moist inside? Resting the meat appears important to relax the meat and I have always rested 2+ hours in the faux cambro, but it turns the bark soft. The Lockhart pits appear to have some sort of holding chamber that (I am guessing, I forgot to ask) probably sits at 160 or so until they pull the meat out for slicing...maybe that preserves the crispy bark. Can I replicate this with my oven rather than using the faux cambro technique? How are you guys getting good moist brisket with crispy bark?
thanks
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