1st Brisket-have a question

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Good Afternoon,

Just got my smoker this weekend (yeah). Put on a 8.5lb. brisket that i put a basic bbq rub on the night before. the smoker kept a temp of 225-260 throughout. i couldn't believe the smoker was that consistent. i had to add extra briquets at the 5hr. mark. i couldn't find kingsford so i had to use a supermarket brand. don't know if that was why. the only problem was that it was only the outside 1-1.5 inches of the brisket all the way around that got the really nice crunchy crust to it. the whole center section on the outside was a little wetter than i would have liked. the flavor and color was fine and when i cut it open it had a nice red smoke ring around the the whole of the brisket.
has anyone else had this happen? is there a way i can get a nice crispy crust on the whole brisket without totally drying it out? thanks in advance for your help. i am sure i will be asking quite a few more questions as i own this beauty longer. my next project is a pulled pork.
 
I for one like my brisket not crusty. I like it moist on the outside as well as the inside. But to answer your question, use a spray bottle with apple juice and spray it about every 1/2 3/4 hour. The suger in the apple juice will turn the outside black and give you that crust you want. Hope this helps.
Bill
 
Bill,

thanks for the suggestion. i actually picked up some apple juice but i didn't have a spray bottle to use it. will have to pick one up. it's interesting about people's taste's. i always liked my food a little overdown.
 
No problem. I just pulled two off the smoker @195 deg internal and now they are in a cooler basting in their own juices. I will let them hold for two hours while I make the rest of dinner.
 
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I'm with Bill...on brisket I like it to be tender all the way around...pork butt is a different matter...me likes the bark on the butt.

Do as Bill says with the AJ and you will be in beef bark heaven!
 
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