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Guest
Guest
I am on my 10th brisket and have had good success with getting the meat tender but the thing I crave almost as much is that thick, crispy black crust on the outside.
I have finished my briskets just about every way imagineable, on the smoker at 225 for the last hour, on the smoker at 275 for the last hour, in the oven, on the smoker wrapped in foil, on the smoker wrapped in saran wrap and foil and never seem to be able to get that crust.
I realize that wrapping it isn't the answer because the juices get all over the meat.
I have a 7lber on the smoker right now that I put on about 5.5 hours ago. I rubbed it with Frank's Buffalo Wing Sauce and then applied a pretty generic salt/sugar/garlic/onion/paprika/chili rub.
I have been mopping it with a cider/beer/worscht/rub/garlic mop about every couple of hours.
My plan was to take it off after 10-11 hours or 190 degrees then let it sit loosely wrapped in foil for about 30 minutes.
I put it on fat side up and plan on keeping it that way for the duration or until it looks like it is drying.
Any idea on how I can get that crispy black crust and still have moist meat?
I have finished my briskets just about every way imagineable, on the smoker at 225 for the last hour, on the smoker at 275 for the last hour, in the oven, on the smoker wrapped in foil, on the smoker wrapped in saran wrap and foil and never seem to be able to get that crust.
I realize that wrapping it isn't the answer because the juices get all over the meat.
I have a 7lber on the smoker right now that I put on about 5.5 hours ago. I rubbed it with Frank's Buffalo Wing Sauce and then applied a pretty generic salt/sugar/garlic/onion/paprika/chili rub.
I have been mopping it with a cider/beer/worscht/rub/garlic mop about every couple of hours.
My plan was to take it off after 10-11 hours or 190 degrees then let it sit loosely wrapped in foil for about 30 minutes.
I put it on fat side up and plan on keeping it that way for the duration or until it looks like it is drying.
Any idea on how I can get that crispy black crust and still have moist meat?