Brisket how'd I do?

[BitBackShot]

Not much bark, but the only thing that really matters is what we can’t tell from a picture.

[BitBackShot]

It’s not done

If the internal temp was 205, it’s absolutely done.

[Playa]

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 don’t think it was a whole brisket, I think it was a flat only

[cva34]

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.

[Bruiser]

It doesn't matter what we think, how do you think you did?

hes asking!!

[Graysonhogs]

Give us the process and equipment you used. As stated, bark is a little lacking.

And more pics if you have em.

[AntlerCollector]

Ttt

[BTLowry]

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?

[TC]

If you liked it, that's all that matters!

[texan4ut]

Looks good. Here is mine I did on Sunday.

[hog_down]

^^^ where is the smoke ring?

[texan4ut]

^^^ 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.

[Guest.1]

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



Sent from my SM-G965U1 using Tapatalk

[tpack]

Rough crowd.

[Shinesintx]

I thought mustard was for getting the spices to stick?