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Bark On Brisket
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hahaha.. lasts a long time if it is petrified! -- is that anything like freeze drying?
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DeusDingo or they're asking themselves... what is that smell coming out of that cooler?!
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Hey Jerod. You have a ways to go to set the record. http://www.china.org.cn/china/2012-0...t_26675303.htm
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maybe they are talking about "Is he still keeping that brisket in that cooler?"
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Originally posted by Jerod Broussard View PostCook 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.
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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.
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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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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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