Brisket Cook This Weekend - Stepping Out of My Comfort Zone

[TBoneJack]

It was a 17 hour cook and I have a very crunchy, caramelized bark. Tenderness and juiciness didn't suffer a bit from not wrapping.

It has an excellent taste that does not remind me of pot roast.

This is what I was hoping for.

[Jerod Broussard]

Drool x 10 raised to the 23rd power. Avogadro Brisket.

[jfmorris]

Oh wow! I should have come here first. My fears of spritzing hurting the bark were unfounded! I am gonna do my next brisket unwrapped like this for sure!

[ItsAllGoneToTheDogs]

So awesome it turned out how you'd hoped!

[Bighorn Dave]

Any photos after slicing???

[TBoneJack]

Any photos after slicing???

No, I'm sorry to say.

I went to bed right after wrapping post-cook. By the time I woke up, my wife had sliced and refrigerated a nice chunk for dinner, and had frozen the rest in chunks for making stews. Which is what we normally do with brisket - the main reason I cook big ones as opposed to smaller ones.

[jfmorris]

I am with grantgallagher on this one!

[Mudkat]

She WAS the best. 😃

[jecucolo]

I thought the same thing but I didn’t want to say anything.