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Bark On Brisket

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  • smarkley
    replied
    hahaha.. lasts a long time if it is petrified! -- is that anything like freeze drying?

    Leave a comment:


  • CurlingDog
    commented on 's reply
    DeusDingo or they're asking themselves... what is that smell coming out of that cooler?!

  • fracmeister
    replied
    Hey Jerod. You have a ways to go to set the record. http://www.china.org.cn/china/2012-0...t_26675303.htm

    Leave a comment:


  • DeusDingo
    commented on 's reply
    maybe they are talking about "Is he still keeping that brisket in that cooler?"

  • DWCowles
    commented on 's reply
    Huskee you bet.

  • fracmeister
    replied
    Originally posted by Jerod Broussard View Post
    Cook until you get bark, then wrap. I've wrapped in the 190's on brisket that people still talk about. Brisket cooked almost 1.5 years ago.
    Man you must have a great faux cambro if you can hold a brisket 18 months.

    Leave a comment:


  • Huskee
    commented on 's reply
    DWCowles woo hoo! I assume hickory?

  • Medusa
    replied
    Great info with this thread!

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  • DWCowles
    commented on 's reply
    Huskee my Wagyu brisket will be deliver tomorrow. I will be using Oakridge BBQ Black OPS Brisket Rub on it thanks to Spinaker and yes I will be firing up the Lang. 😎
    Last edited by DWCowles; June 25, 2015, 03:48 PM.

  • Jerod Broussard
    commented on 's reply
    "Hooked on Q BBQ"

  • FLBuckeye
    commented on 's reply
    Harry Soo uses the thumbnail technique to check the bark to see if it is set. He runs his thumbnail across the bark and if doesn't come off, it is set

  • FLBuckeye
    commented on 's reply
    You can put the meat back on a grill with direct heat to firm the bark up nicely

  • Huskee
    replied
    I have a Wagyu brisket cook coming up, and I plan to notice the stall for statistical purposes, but to disregard it entirely. I will wrap on bark, like Jerod preaches. Looking forward to it. I hope to have good results to share.

    Leave a comment:


  • DeusDingo
    replied
    i've heard from a lot of people that they wrap it after it has stalled for a couple of hours until the bark is well established. apparently the bark isn't established very well at the beginning of the stall and needs a few more hours. other people have even said they wait until the stall is done and then they wrap it so they can get really good bark.

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  • Huskee
    commented on 's reply
    I'll say this, if ever I'm in Texas I have 3 places on the brisket list (in no particular order): Pecan Lodge, Franklin BBQ, and Jerod's house (or is it Broussard's BBQ?)

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