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Old 05-11-2021, 08:45 AM   #51
TxHamJello
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I should stay away from these threads this early . . . now I'm starving!
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Old 05-11-2021, 09:04 AM   #52
Bobcat13
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More pics please
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Old 05-11-2021, 09:13 AM   #53
Scubasteveo
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Quote:
Originally Posted by Smart View Post
When you cut it you also have a cleaner slice after removing the flat from the point.
I have not been able to yet separate the flat and point successfully. Any pointers?
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Old 05-11-2021, 09:15 AM   #54
Axe Man
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Originally Posted by 68rustbucket View Post
Where do you take temp when itís at 203, point or flat? My temps always vary considerably between the two.
Right in the middle of the point.
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Old 05-11-2021, 09:21 AM   #55
EarleyBird
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Originally Posted by ∆theling View Post
I gotta have bark. On all my beef roasts, smoked or not. Hell even my steak I want charred rare medium rare or seared to a bark in butter on cast iron. The protein development in a crust contains the majority of flavor you can impart on red meat.
Same.
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Old 05-11-2021, 09:21 AM   #56
Jaybo31
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Quote:
Originally Posted by Scubasteveo View Post
I have not been able to yet separate the flat and point successfully. Any pointers?
The way I do it is lay brisket fat up. Grab the flat about half way up and lift it up off the cutting board and look a the side and you can see about where it tries to separate. Insert knife there and kinda start "filleting" towards the flat. That's how I do it. I'm sure everyone does it a little different.
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Old 05-11-2021, 09:34 AM   #57
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Originally Posted by Smart View Post
Respectfully disagree. If you want to do the absolute minimum then sure... but to get a true Texas layered bark set then no.
Its is heat really, not so much smoke for the bark anyhow. There are a lot of ways to do it, but I do like a dark brisket!

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Old 05-11-2021, 09:34 AM   #58
TexHunter12
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I have done them all kinds of different ways. Smart is spot on as to cooking based on temps and not times. You can get "rough" times based on size of brisket and temps cooked at however every brisket will cook different. Everybody's taste are different and I tell people all the time don't be afraid to try different things! You really cant mess up to bad as look as you cook it right (temps). In other words as long as its not over or under cooked it will taste pretty good. Personally, I always use a mix of pecan and mesquite and try to cook at the 225-240 mark. That is just my preference on smoke. I and NOT a hickory fan. Again, just a personal preference. I also agree that the stick burner is the way to go and for ME has produced the best bark. However, at the lease I will stick burn for 4 hours and then put into the oven just because I can go hunt and not worry and it always turns out very good (Not as good as the full length stick but dang good non the less). I wrap as well to assist the stall. Personal preference is salt pepper, paprika, garlic powder as a dry rub. My dad liked to make a paste of mustard, BBQ sauce and brown sugar that I will do every now and then in remembrance and that makes a great taste although different. To some up, Smart in my opinion i spot on with how to achieve a great bark.
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Old 05-11-2021, 09:55 AM   #59
Arrowthreat
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You can get bark on a pellet smoker but its a lot harder than a stick burner.


I rub mine with mustard and a ton of dry rub seasoning. I cook until about 160-170 degrees open, than wrap in butcher paper. DONT USE TIN FOIL. I generally get decent bark with a pit boss, but nothing like a stick burner. As stated above, it has nothing to do with time, its all about the temp.
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Old 05-11-2021, 04:59 PM   #60
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Quote:
Originally Posted by bigbad243 View Post
Its is heat really, not so much smoke for the bark anyhow. There are a lot of ways to do it, but I do like a dark brisket!


Actually no.... the color is a combination of it all. But specifically, the layered smoke darkens the bark.... the heat renders the fat and meat juices to help create the layers the smoke darkens

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Old 05-11-2021, 05:01 PM   #61
bigbad243
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Originally Posted by Smart View Post
Actually no.... the color is a combination of it all. But specifically, the layered smoke darkens the bark.... the heat renders the fat and meat juices to help create the layers the smoke darkens

haha it literally says heat and oxygen is how bark is formed in your article. I cook hot and fast (350 deg) and get great bark. To each there own.
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Old 05-11-2021, 05:06 PM   #62
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Originally Posted by bigbad243 View Post
haha it literally says heat and oxygen is how bark is formed in your article. I cook hot and fast (350 deg) and get great bark. To each there own.

The question from the OP is dark bark prominent on Texas brisket. I never said heat wasnít a part of the process . Read further. You think you could put bark on a brisket in an oven?... heat is heat and oxygen is oxygen right? Tell me how that works out for you.


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Old 05-11-2021, 06:08 PM   #63
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Meh....just go to Dickies.
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Old 05-11-2021, 06:10 PM   #64
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Thanks a lot !
Now I’m craving brisket.
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Old 05-11-2021, 06:12 PM   #65
No-Tox
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It has been many moons since I smoked a brisket but did one for Mother's Day. Just like riding a bike.
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Old 05-11-2021, 06:28 PM   #66
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Originally Posted by No-Tox View Post
It has been many moons since I smoked a brisket but did one for Mother's Day. Just like riding a bike.
That look good, but your gonna catch He11 for using that foil. The "Peach Paper Police" no likey the foil.
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Old 05-11-2021, 06:48 PM   #67
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Being a Coloradan is more than likely the problem! Who da hell in Colorado knows how to BBQ???
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Old 05-11-2021, 06:50 PM   #68
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Meh....just go to Dickies.
facepalm, I hope my sarcasm meter is broke......
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Old 05-11-2021, 07:12 PM   #69
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Meh....just go to Dickies.
You must be joking! Right?
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Old 05-11-2021, 09:28 PM   #70
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Quote:
Originally Posted by tpack View Post
That look good, but your gonna catch He11 for using that foil. The "Peach Paper Police" no likey the foil.
The paper vs. foil vs. no wrap always depends on how long the I want the cook to take and who I'm feeding. Guarantee, most people wouldn't be able to tell the difference between any of the methods.
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Old 05-11-2021, 09:51 PM   #71
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Default Brisket question

Not to hijack the thread but saw a video on using tallow when you wrap in butcher paper to help with moisture retention. The theory is that this is what Franklin does at his place in Austin. If thatís the case, Franklinís brisket still has really good bark.

Anyone else experimented with beef tallow?


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Old 05-11-2021, 10:02 PM   #72
critter69
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Originally Posted by Passthrough View Post
Being a Coloradan is more than likely the problem! Who da hell in Colorado knows how to BBQ???
Lotta things we can do up here, just as good or better then most. Have an open mind is one of them SA.
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Old 05-12-2021, 11:10 AM   #73
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Originally Posted by critter69 View Post
Lotta things we can do up here, just as good or better then most. Have an open mind is one of them SA.
What does the SA mean in your last sentence? Are you talking to all of San Antonio?

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Old 05-12-2021, 11:15 AM   #74
Dale Moser
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Originally Posted by Burntorange Bowhunter View Post
What does the SA mean in your last sentence? Are you talking to all of San Antonio?

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I think that's Coloradian for Ese..
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Old 05-12-2021, 11:18 AM   #75
Burntorange Bowhunter
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Originally Posted by Dale Moser View Post
I think that's Coloradian for Ese..
I figured as much. Got a good chuckle.

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Old 05-12-2021, 11:27 AM   #76
TxBowHntr
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Originally Posted by bignick612 View Post
The biggest reason why people don't get a good bark is wrapping in foil or paper for too long or at the wrong time.
I find this to be the case. Biggest thing is the time on the smoke. Some seasoning are using food safe (made from coconut husks) carbon in their rubs, which adds the black coloring along with some additional flavor. Hardcore Carnivore Black seasoning for example. It is really good on beef, though I have not used it on brisket (S&P only for me)
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Old 05-12-2021, 05:28 PM   #77
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No it’s for smart ***.
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Old 05-12-2021, 06:16 PM   #78
tigerscowboy
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I began by relying only on what I learned from the experienced smokers (such as on here).

Kosher Salt and fresh ground pepper for a day in fridge
Take out 1 hour before smoking.
Smoker is initially too hot when placed on rack. Like 350*+ and allowed to drop to 275*
Fat side up.
Smoke til internal temp is 165*
Wrap in butcher paper and cook til int temp is ~200*
Remove and cooler for 1-2 hrs.

My learned lessons: Pecan wood preferred(some oak added at times). Very little if any mesquite.
I've taken it to the indoor oven after wrapping for control when I had too much to do.
That worked out just fine. Not as macho, but it is great too.

I adjust my BBQ and smoking based on family and friends responses vs what I think I like.

Last edited by tigerscowboy; 05-12-2021 at 06:19 PM.
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