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Old 05-27-2019, 04:35 PM   #1
ItsLeo
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Default Brisket how'd I do?



225F 8 hours. Moist and buttery could cut it with a fork.
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Old 05-27-2019, 04:37 PM   #2
bullhead44
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Oven cooked?
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Old 05-27-2019, 04:38 PM   #3
ItsLeo
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Oven cooked?
No in the smoker.
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Old 05-27-2019, 04:41 PM   #4
eradicator
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No bark? What was internal temp when you pulled? Looks like it could go quite a bit longer, just my opinion from the pictures.
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Old 05-27-2019, 04:42 PM   #5
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Looks good, but thought you would have more bark on it for 8 hour cook. If it turned out how you like it then all is good but I would crank the heat up just a bit more.
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Old 05-27-2019, 04:42 PM   #6
White Falcon
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I would eat it!!!!!!
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Old 05-27-2019, 04:43 PM   #7
MRWHITE87
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in an electric smoker, slather that b-ya in some mustard before you S&P. then it's bark city.
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Old 05-27-2019, 04:44 PM   #8
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crockpot
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Old 05-27-2019, 04:48 PM   #9
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Looks good, how was the pull test ? Pellet or stick burner
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Old 05-27-2019, 10:46 PM   #10
ItsLeo
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Internal temp was 205F when I took it off.
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Old 05-28-2019, 12:41 AM   #11
AntlerCollector
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Was this in an electric smoker?
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Old 05-28-2019, 05:12 AM   #12
ptaylortx
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The picture isn't showing up for some reason, but I can't see any brisket getting to an IT of 205 in 8 hrs cooking at 225. I cook around 75 briskets a year, and at 275-300 deg it takes on average 7-8 hrs.
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Old 05-28-2019, 05:39 AM   #13
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What happened?

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Old 05-28-2019, 06:13 AM   #14
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It doesn't matter what we think, how do you think you did?
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Old 05-28-2019, 06:24 AM   #15
sbushee
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It’s not done
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Old 05-28-2019, 06:25 AM   #16
BitBackShot
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Not much bark, but the only thing that really matters is what we can’t tell from a picture.
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Old 05-28-2019, 06:26 AM   #17
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Quote:
Originally Posted by sbushee View Post
Itís not done
If the internal temp was 205, itís absolutely done.
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Old 05-28-2019, 06:36 AM   #18
Playa
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Quote:
Originally Posted by ptaylortx View Post
The picture isn't showing up for some reason, but I can't see any brisket getting to an IT of 205 in 8 hrs cooking at 225. I cook around 75 briskets a year, and at 275-300 deg it takes on average 7-8 hrs.
I donít think it was a whole brisket, I think it was a flat only
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Old 05-28-2019, 06:40 AM   #19
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Maybe thermometer off...If it was mine I'd be OK with it (Cause it aint Burned) ...Real test is in Mouth..Looks ain't everything.
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Old 05-28-2019, 07:13 AM   #20
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It doesn't matter what we think, how do you think you did?
hes asking!!
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Old 05-28-2019, 07:42 AM   #21
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Give us the process and equipment you used. As stated, bark is a little lacking.

And more pics if you have em.
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Old 05-28-2019, 07:58 AM   #22
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Ttt
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Old 05-28-2019, 08:03 AM   #23
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I am guessing you wrapped in foil or put in a pan and covered at some point?

I don't wrap because I like a good bark and the only time I wrapped (pork butt but same effect) it came out with that wet look

If the thick part was 205 internal it was done but you can also gauge it by using a wood/bamboo skewer and when it goes in the same as if you were pushing it into room temp stick of butter

Over cooked, dry brisket is the worst

What did you cook it on?
Pellet, charcoal, stick burner?
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Old 05-28-2019, 08:41 AM   #24
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If you liked it, that's all that matters!
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Old 05-28-2019, 08:45 AM   #25
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Looks good. Here is mine I did on Sunday.
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Old 05-28-2019, 08:50 AM   #26
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^^^ where is the smoke ring?
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Old 05-28-2019, 08:55 AM   #27
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Quote:
Originally Posted by hog_down View Post
^^^ where is the smoke ring?
Don't get much of a smoke ring and an electric smoker but it soes have a good smokey taste.
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Old 05-28-2019, 09:04 AM   #28
512robby
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Safe eating temp for beef is 160

Done is a little subjective if the goto temp is 205

The bark has a lot to do with the fire itself

The bagged bbq firewood at academy is kiln dried and I have found in a traditional stick burner it makes a great bark

Wrapping with peach paper at 175 works well also

The paper gets soaked with moisture and provides protection from drying out

While fat renders it's called the stall the temp will hang at 175 for a long time then rapidly climb to your goto temp

A lot of debate about what the goto temp is

I've heard 195-205 is the preferred range. I like 195-200.

A friend cooked a brisket on a quick cook at 300

He wrapped in peach paper and finished in 8 hours. This was a whole brisket on a stick burner. It came out pretty nice and moist with a great bark

Probing with a digital thermometer is a must

So many different ways...

All good

Does mustard smeared on brisket really create a bark?

Never heard of that one

Interesting



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Old 05-28-2019, 09:08 AM   #29
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Rough crowd.
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Old 05-28-2019, 09:12 AM   #30
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I thought mustard was for getting the spices to stick?
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Old 05-28-2019, 09:31 AM   #31
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i don't know, I cant taste it. you will have to tell us if it was good or not
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Old 05-28-2019, 09:41 AM   #32
sir shovelhands
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Quote:
Originally Posted by 512robby View Post
Does mustard smeared on brisket really create a bark?

Never heard of that one

Interesting
Nope. Evaporation of the surface moisture (dehydration) is what helps creates bark (just like making jerky), it's also the real reason for the stall, and why crutching will get you past it.
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Old 05-28-2019, 09:46 AM   #33
Graysonhogs
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Quote:
Originally Posted by Shinesintx View Post
I thought mustard was for getting the spices to stick?
Waste of mustard. imo
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Old 05-28-2019, 09:48 AM   #34
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Quote:
Originally Posted by tpack View Post
Rough crowd.
He asked. I'm not seeing the "rough" part.
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Old 05-28-2019, 10:09 AM   #35
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Quote:
Originally Posted by TC View Post
If you liked it, that's all that matters!

This 110%....that's really all that matters! Bark is lacking a bit but as long as the taste buds like it, it is a success!




Quote:
Originally Posted by BTLowry View Post
I am guessing you wrapped in foil or put in a pan and covered at some point?

I don't wrap because I like a good bark and the only time I wrapped (pork butt but same effect) it came out with that wet look

Extremely easy to make a good bark wrapping at 165-170ish.



Quote:
Originally Posted by texan4ut View Post
Looks good. Here is mine I did on Sunday.

Looks good given an electric smoker. My only suggestion would be to cut it against the grain instead of with it. If it was good cut like that, it would be even better cut against the grain. It makes for a better chew..




Quote:
Originally Posted by Shinesintx View Post
I thought mustard was for getting the spices to stick?

It is a binder yes.... but the bark layer itself is a combination of your rub, rendering fat, your meat proteins and layering smoke. Some suggest that the mustard or oil will bind your rub better to the raw meat therefore increasing the amount of rub that stays in place to help create the bark in the smoking process. I have used them both and I have done it without. They all did well. Couldn't taste the mustard one bit.

Last edited by Smart; 05-28-2019 at 10:13 AM.
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Old 05-28-2019, 02:17 PM   #36
BTLowry
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Quote:
Originally Posted by Smart View Post

Extremely easy to make a good bark wrapping at 165-170ish.
What is your method?

Only time I wrapped something it came out with a wet outer layer
I am always willing to learn

Maybe I wrapped too soon, don't remember
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Old 05-28-2019, 04:09 PM   #37
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Wait until you have your bark where you want it if you’re going to wrap with foil. I don’t think it matters with butcher paper.
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Old 05-29-2019, 06:43 AM   #38
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Quote:
Originally Posted by BTLowry View Post
What is your method?

Only time I wrapped something it came out with a wet outer layer
I am always willing to learn

Maybe I wrapped too soon, don't remember
When you have that "wet layer", the key is to put the brisket back on the pit, out of the foil, for about about 10 minutes let let it dry and for the bark to set.
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Old 05-29-2019, 09:59 AM   #39
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Now for the real answer to the OP........just go to Bill Miller next time homie.





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Old 05-29-2019, 10:17 AM   #40
Smart
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Quote:
Originally Posted by TC View Post
When you have that "wet layer", the key is to put the brisket back on the pit, out of the foil, for about about 10 minutes let let it dry and for the bark to set.



This....I go to 165-170 or whenever I hit the stall...whichever comes first and the bark is right. Wrap....push through the stall to 200ish and then open back up the last few minutes when probe tender. Keeps the brisket juicy and cuts down on smoker time with a solid bark.
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Old 05-29-2019, 10:19 AM   #41
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Quote:
Originally Posted by Burntorange Bowhunter View Post
Now for the real answer to the OP........just go to Bill Miller next time homie.





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Ouch. BOB don't cut no slack!

Hi BOB
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Old 05-29-2019, 10:33 AM   #42
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Quote:
Originally Posted by TC View Post
Ouch. BOB don't cut no slack!



Hi BOB
Man there's so many good bbq joints around now that produce top quality brisket. I can't remember the last one I cooked. Too easy to grab some lunch at a local spot. When I fire up the pit on weekends now its for whole chickens, pork loins and turkey breasts. Old man gotta eat healthy. Lol.

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Old 05-29-2019, 10:39 AM   #43
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My briskets have never looked like what folks say they should, but nobody has ever complained about the taste.
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