Made a couple of HH briskets today using the coffee-cardamom rub recipe LarryR posted on another thread.
Both briskets finished nice and tender. My problem is that I was not able to put them back on to complete/harden the bark so its still soft from being in the foil.
I had to run when I pulled them and wasn't able to get back in time to finish that out.
I'll be taking these to the shore tomorrow and will probably need to take card of the bark in an oven.
I'm a assuming that giving the brisket a trip in the oven at 400 degrees or thereabouts making sure internal doesn't go over 140 should do it?
Normally I wouldn't bother but this rub is a little thicker than typical and also would be better I think if the sugar in the rub had a chance to caramelize a bit more as well.
Wondering if any of you have tried this.
I typically vac seal and would just reheat in the bag in a pot of water to bring it up to temp. But really think the bark on these need a little help.
Both briskets finished nice and tender. My problem is that I was not able to put them back on to complete/harden the bark so its still soft from being in the foil.
I had to run when I pulled them and wasn't able to get back in time to finish that out.
I'll be taking these to the shore tomorrow and will probably need to take card of the bark in an oven.
I'm a assuming that giving the brisket a trip in the oven at 400 degrees or thereabouts making sure internal doesn't go over 140 should do it?
Normally I wouldn't bother but this rub is a little thicker than typical and also would be better I think if the sugar in the rub had a chance to caramelize a bit more as well.
Wondering if any of you have tried this.
I typically vac seal and would just reheat in the bag in a pot of water to bring it up to temp. But really think the bark on these need a little help.