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Message
re: Brisket time
Posted on 3/19/17 at 9:11 pm to Tigerpaw123
Posted on 3/19/17 at 9:11 pm to Tigerpaw123
That looks bad
Posted on 3/19/17 at 9:38 pm to Tigerpaw123
I hope it tasted good. And you seemed to have liked it so that's all that really counts. But honestly it looks like dog shite. I've screwed up some briskets in my day and am not casting stones.
Posted on 3/19/17 at 9:38 pm to Tigerpaw123
While I'm sure it was tender and tasted great, I prefer to do my briskets on a charcoal smoker (or Weber Kettle in my case). Think it produces a better product.
Here's a choice brisket I did a few weeks ago.
Here's a choice brisket I did a few weeks ago.
Posted on 3/19/17 at 9:47 pm to BRgetthenet
quote:
Dav
Dat Bark.. Charcoal..
Posted on 3/19/17 at 9:55 pm to Dav
I would make love to that dark crust....buy it dessert....sing softly unto it's ear as we fall asleep...wake up and cook a full 3 egg breakfast for it with pancakes and crispy bacon then I would call it back before 3 days pass.
This post was edited on 3/19/17 at 9:56 pm
Posted on 3/19/17 at 10:13 pm to Dam Guide
quote:
Dam Guide
Do you use the chunks over chips?
When I do use the chunks and use the suggested amount it taste "over" smoked.
I still can not seem to get a bark on a brisket or butt even when I crank it up the highest setting, 275, any advice?
Posted on 3/19/17 at 10:46 pm to BRgetthenet
Most apparently do not get the movie reference.
Posted on 3/19/17 at 10:57 pm to Lester Earl
quote:
That looks bad
Yeah
Looks horrible as far as brisket is concerned
I wouldn't eat it
Posted on 3/19/17 at 11:41 pm to NickyT
quote:
I still can not seem to get a bark on a brisket or butt even when I crank it up the highest setting, 275, any advice?
Don't use electric
start on charcoal at higher temp and finish in electric if you must
Posted on 3/19/17 at 11:50 pm to OTIS2
If ya give me some horseradish and a fresh onion roll, I'd scarf them both down.
Posted on 3/20/17 at 8:19 am to NickyT
quote:
Do you use the chunks over chips?
When I do use the chunks and use the suggested amount it taste "over" smoked.
I still can not seem to get a bark on a brisket or butt even when I crank it up the highest setting, 275, any advice?
I use chunks and not store bought in bag completely dried out chunks. These things need good wood to burn right. I get small amounts from fruitawood.com. Doing their sampler is a great way to get way more wood than you will probably ever use and get a few different types.
Temp is too high (stick with 225, probably burning your wood too fast) and you may need to back down the amount of wood you use to 4-5oz. Have you done the wooden dowel test? Get a bunch of same size wooden dowels and place them around your smoke box. Burn them for an hour or two and see where it's burning too fast and where it may be not hot enough to burn. You may want to repeat the test using foil boats with the dowels if it is too hot all over the box. A slow burn is necessary to get close to a thin blue smoke coming out of the smoker. You don't want thick white smoke, that will give you that bad smoke taste as well. It should be whispy and barely visible.
Some people have some success with widening their drain hole or adding a second to get a bit more airflow too. I had to do that to get my amnps to work so I could cold smoke cheese and salmon. That's also a solution, just use a pellet smoker to provide the smoke instead of the smoke box. Pellet smokers are almost as good as stick burners and better than ceramics.
You need to figure out what how to work your smoker, after that, you will get good food with good bark.
quote:
Don't use electric start on charcoal at higher temp and finish in electric if you must
You can get decent bark in an electric. Just got to figure out your machine. It's not going to be like a stick burner, that's for sure. It's still going to be good though. I think this probably a is a decent average bark you should expect in an electric. I think you can get better, just requires a lot of work learning about how to use your smoker and set it up for good smoke production. This is not mine, I can't find any pics of my briskets, haven't done one in awhile. It's hard to find good brisket in Chattanooga that isn't a ridiculous price. It's pork country here.
https://www.smokingmeatforums.com/t/252340/prime-brisket-on-the-smokin-it-3
I did find one of my old boston butts, this is one of the first ones I did after I got my Smokin It and was still tinkering with smoke production. I still regret not getting a good pellet smoker though. Been debating selling the SI3 to buy a pellet smoker.
This post was edited on 3/20/17 at 8:24 am
Posted on 3/20/17 at 8:42 am to GynoSandberg
I've gotten bark on an electric but I didn't wrap the brisket. It also appears that it was trimmed too much before cooking.
Posted on 3/20/17 at 9:02 am to Jake88
We smoked some Crawfish on my buddies pellet smoker a couple weeks ago and it came out unbelievable. First time I've participated in something like that.
Posted on 3/20/17 at 9:17 am to Tiger Ryno
quote:
We smoked some Crawfish on my buddies pellet smoker
Posted on 3/20/17 at 9:24 am to Tiger Ryno
Did you smoke the cooked or raw meat?
Posted on 3/20/17 at 9:26 am to Tigerpaw123
quote:
muh smoke rings
- the food board
This post was edited on 3/20/17 at 9:27 am
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