This is my second full packer cook on my KJ Big Joe. My Smoke digital thermometer meat probe crapped out again. I'm trying to get some pointers and guidance on obtaining the deep bark color before I foil the brisket. It's been on 6 hours and my thermopen has me at 157. I'm running at 250 degrees with pecan wood chunks over KJ lump charcoal. How does this color look so far. Will the bark blacken up? I had a water pan under it for 4 hours and have now removed that. My plan was to foil at 170 and cook to 203. I don't want to foil until I get the really deep dark bark, almost black like Texas style....but I don't want to dry it out.
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2nd brisket cook
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I'm no expert, but my first (last weekend) didn't get dark till 180 ish. Didn't dry out either, not wrapping till a second stall. I think it has a lot to do with how hot your smoker is also. Hotter = deeper tougher bark. I was 225-260ish for 13 hours.
Neither of us used sugar it appears, which contributes to the bark also, I think.
Its looking great to me. Nicer color so far.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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