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re: Smoking my first brisket this weekend, what do I need to know.
Posted on 7/2/19 at 2:44 pm to KosmoCramer
Posted on 7/2/19 at 2:44 pm to KosmoCramer
I picked up one from Sam's club, looked good...
2
Posted on 7/2/19 at 2:45 pm to NATidefan
Cool, I'm sure it'll be great! 
Posted on 7/2/19 at 3:00 pm to CarRamrod
quote:
this is crispy bark.
Sure, crispy dark bark. Inside looks kinda dry though.
Posted on 7/2/19 at 3:37 pm to DCLakeviewLife
If you can't bite through the bark easily it's not crispy. It's leather.
Posted on 7/2/19 at 4:02 pm to Tiger Ryno
Does anybody have any advise on a whole packet brisket in the oven? All of the recipes I find are for 4 or 5 pound trimmed briskets.
Posted on 7/2/19 at 4:08 pm to DCLakeviewLife
quote:
Sure, crispy dark bark. Inside looks kinda dry though.
Posted on 7/2/19 at 6:08 pm to CarRamrod
quote:
your picture doesnt have crispy bark.
Where did I say it did? It damn sure wasn't "mushy" though.
Posted on 7/3/19 at 8:25 am to GeauxTigers0107
quote:
GeauxTigers0107
I think people put waaaay too much emphasis on bark and on a smoke ring. I have seen people dry out a brisket because the bark wasn't dark or crispy enough. Or they are disappointed because of lack of a smoke ring.
I care a lot more about the texture of the meat, and I want it to still be juicy on the inside.
Your pic looks good. Can't see the slices but judging by the cutting board I would say it wasn't a dry brisket.
This post was edited on 7/3/19 at 8:28 am
Posted on 7/3/19 at 3:10 pm to NATidefan
I follow a well known brisket maker (Buck’s BBQ) on a Texas forum.
Listen to the people here telling you to probe for doneness. He says if you pull a brisket too early it will be a) tough and b) dry. He swears that dry brisket is the result of undercooking. Start probing at about 200 and the probe should feel like it’s sliding into warm butter.
Listen to the people here telling you to probe for doneness. He says if you pull a brisket too early it will be a) tough and b) dry. He swears that dry brisket is the result of undercooking. Start probing at about 200 and the probe should feel like it’s sliding into warm butter.
Posted on 7/3/19 at 9:37 pm to VABuckeye
For the post oak naysayers...
I’d much prefer to use Hickory & Pecan, as they’re more cost effective and abundant around the Baton Rouge area.
However, I can tell you first hand that those wood species simply DO NOT work the same magic on brisket as Post Oak. It turns the slab into meat candy unlike any other. Promoting this decreases the likelihood that I’ll find it if it catches on, but truth is truth.
I’d much prefer to use Hickory & Pecan, as they’re more cost effective and abundant around the Baton Rouge area.
However, I can tell you first hand that those wood species simply DO NOT work the same magic on brisket as Post Oak. It turns the slab into meat candy unlike any other. Promoting this decreases the likelihood that I’ll find it if it catches on, but truth is truth.
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