hello all and thanks in advance for your advice.
i tried my first brisket today. went to the butcher and got a 4 pound piece. it had very little fat on top, in fact almost none.
i rubbed it, stuck it on the smoker (added 2 handfulls of mesquite woodchips, hot water in the pan) and have had it going for 5 hours at between 230 and 250 degrees. however, i am not getting the black crusting effect that i expect from the recipes here.
it is very cold here in the mountains of northern PA. does that have something to do with it?
any estimates on what creates that crust? not enough heat? too cold outside?
i turned it once at about 3 hours, but have not mopped or added other liquids.
do you think the absense of fat is the prob?
thanks to all and happy holidays,
Marcel M. Poconos, PA
i tried my first brisket today. went to the butcher and got a 4 pound piece. it had very little fat on top, in fact almost none.
i rubbed it, stuck it on the smoker (added 2 handfulls of mesquite woodchips, hot water in the pan) and have had it going for 5 hours at between 230 and 250 degrees. however, i am not getting the black crusting effect that i expect from the recipes here.
it is very cold here in the mountains of northern PA. does that have something to do with it?
any estimates on what creates that crust? not enough heat? too cold outside?
i turned it once at about 3 hours, but have not mopped or added other liquids.
do you think the absense of fat is the prob?
thanks to all and happy holidays,
Marcel M. Poconos, PA