High Heat Brisket question


 
Erik Tracy

Erik Tracy

TVWBB Pro
Got a Costco prime whole packer on the WSM at 325F

I'm at the 2 1/2 hr mark and the meat is at 158F (measured in the flat) and plan on pulling at 170F per the Weber instructions.

The color is a nice dark mahogany, but no black bark yet. Do I pull anyway at 170F, or wait for the bark to set and be black?
 
Well, I hit a hard stall at 167F and pulled to wrap after 3 hr 15 minutes.

No black bark. It's in the oven at 325F to finish. We'll see.
 
Erik, when I do HAF brisket, I'm running at about 350-375, and I usually wrap right around 165, or when the bark is set. I usually run it wrapped at 275F up to an internal of 210F. When doing hot and fast, it sometimes need to get higher than the normal 203 to be probe tender. Probing easy is what matters though. I should mention that I'm spritzing with water about every hour prior to wrapping though, to help the bark form. Hope this helps.

Charlie
 
C Lewis said:
Erik, when I do HAF brisket, I'm running at about 350-375, and I usually wrap right around 165, or when the bark is set. I usually run it wrapped at 275F up to an internal of 210F. When doing hot and fast, it sometimes need to get higher than the normal 203 to be probe tender. Probing easy is what matters though. I should mention that I'm spritzing with water about every hour prior to wrapping though, to help the bark form. Hope this helps.

Charlie
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Thanks for the tips - noted for next time.

When you pull is the bark already cinder black? I got to 167 to wrap, but didn't have that look "that ain't burnt, that's bark" look.

I guess I'm wondering if that is even possible for HAF? Can you get cinder black bark in 2 1/2 hours?
 
The only time I ever get black meteorite bark is when I don't wrap at all. And thats rolling at 275 or so. I've never gotten the dark char or sugar cookie bottom when I wrap. Just my experience.
 
Erik Tracy said:
Thanks for the tips - noted for next time.

When you pull is the bark already cinder black? I got to 167 to wrap, but didn't have that look "that ain't burnt, that's bark" look.

I guess I'm wondering if that is even possible for HAF? Can you get cinder black bark in 2 1/2 hours?
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It's real black, but I don't know if I'd call it "cinder black". I agree with Gary, to get that deep black you probably won't want to wrap. The bark is good on mine though, and I don't see a reason to do it any other way, especially with the time savings. I did notice that you are only cooking at 325, I think bumping that up a bit to 350 or 400 would help you to establish a better bark. That's the whole point of that first stage, is to establish and set the bark. Then finish at 275. The finish normally only takes me about an hour or so to probe tender. Here's a pic of one of the most recent HAF briskets, with a salt, pepper, garlic, and cayenne rub, spritzed every hour with only water. Hope this helps.

Charlie

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