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Brisket time
Posted on 3/19/17 at 7:18 pm
Posted on 3/19/17 at 7:18 pm
11
Posted on 3/19/17 at 7:27 pm to Tigerpaw123
Doesn't look like prime.
Am I doing this right?
Nice job OP
Am I doing this right?
Nice job OP
Posted on 3/19/17 at 7:27 pm to Tigerpaw123
Glad I'm about to dump a basket of crawfish. Looks delicious.
Posted on 3/19/17 at 7:30 pm to Coater
quote:
Doesn't look like prime.
Am I doing this right?
Nice job OP
Yup,
Posted on 3/19/17 at 7:33 pm to Tigerpaw123
Why are you using chips instead of chunks? How much wood is that?
Doesn't look like you got good bark on there in that last pic.
Doesn't look like you got good bark on there in that last pic.
This post was edited on 3/19/17 at 7:34 pm
Posted on 3/19/17 at 7:40 pm to Dam Guide
Chips because I had them, don't think it matters
No bark because I wrapped it in foil to get over the stall, I prefer a super juicy product than one with a good bark, but to each their own
No bark because I wrapped it in foil to get over the stall, I prefer a super juicy product than one with a good bark, but to each their own
Posted on 3/19/17 at 7:43 pm to Tigerpaw123
Good Bark should be formed by the stall
Good (not dried out to hell) chunks perform great in the cookshack clones and you only need about 5-6oz for a Brisket. Especially when you find the hotspots in your smoke box and can figure out how to slow burn em off those spots.
Good (not dried out to hell) chunks perform great in the cookshack clones and you only need about 5-6oz for a Brisket. Especially when you find the hotspots in your smoke box and can figure out how to slow burn em off those spots.
Posted on 3/19/17 at 7:54 pm to Dam Guide
I think you wrapped to early, bark should have formed well before the stall and you didnt get a smoke ring.
Posted on 3/19/17 at 7:56 pm to golfntiger32
That pic has the point and flat removed, hence no bark
Posted on 3/19/17 at 7:57 pm to golfntiger32
i f I would of wanted a smoke ring I would of put a piece of charcoal in there, and the smoke ring does nothing to the flavor
Posted on 3/19/17 at 8:03 pm to Tigerpaw123
quote:
I prefer a super juicy product than one with a good bark, but to each their own
Posted on 3/19/17 at 8:34 pm to Tigerpaw123
With the looks of the bark you might as well skip the fire and just bathed it in warm water for 17 days sous vide style.
Posted on 3/19/17 at 8:41 pm to golfntiger32
quote:
I think you wrapped to early, bark should have formed well before the stall and you didnt get a smoke ring.
Smoke ring doesn't happen in electrics, doesn't get the same chemical reaction even with charcoal like he says would happen, you can fake it with curing salt though.
Posted on 3/19/17 at 8:44 pm to Dam Guide
quote:
Dam Guide
Do you have cookshack? Sorry to hijack but I just inherited one and have some questions.
Posted on 3/19/17 at 8:58 pm to Tigerpaw123
cooked half a flat today. saving the other half to make with gravyPosted on 3/19/17 at 8:59 pm to Tigerpaw123
Why does the brisket in the last pic look grey?
Posted on 3/19/17 at 9:01 pm to iAmBatman
Are you talking about the top half of the picture? That is where the point was and I cut it off before slicing and taking that picture
Posted on 3/19/17 at 9:05 pm to NickyT
quote:
Do you have cookshack? Sorry to hijack but I just inherited one and have some questions.
I have a Smokin It, which is another clone of cookshack. I can try to answer them, if I can't I highly recommend d their forums. I use them sometimes as well because all the clones work just about the same except for what they use to keep temp.
Posted on 3/19/17 at 9:06 pm to Tigerpaw123
Was that last finished pic photoshopped? What kind of lens on that one?
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