TJMartin
TVWBB Member
So I'm on vacation this week, and my girlfriend is not. So let's just say I'll be smoking as much as I can;.
I did my first brisket today, only a small 3lb flat, little guy. I injected it with a simple beef broth and rubbed it down with Jacks Old South Meat rub, let it sit in the fridge for a couple hours before I through it on this morning. As usual it climbed like crazy the first 3hrs up until 158, so I pulled it and foiled it with some more beef broth. Now I have only done two other longs smoke cooks, 2 boston butts, and I didn't crutch either one so those were very long cooks. This brisket I did do the crutch and I was amazed at how fast the internal temp went up, it was like there was never even a stall it was crazy. This little guy only took 4 1/2 hrs maybe 5, so I have had it all day wrapped in foil and double wrapped in towels in a cooler outside in the sun trying to keep it warm for dinner. Plus I have all the broth and juices from in the foil in a pan in the fridge with some cup up onion I added to heat up and drizzle over the meat when ready to serve.
So after this being my first brisket cook, I have learned that I do not like how I lost my bark while being foiled. I flipped it meat side down in the foil and it seemed that the broth and heat almost washed away all the bark. Is this normal? I'm sure it'll still be good, but I wish I never foiled to speed up the cooking now.
No pictures again, I'm sorry. I will get better at it.
I did my first brisket today, only a small 3lb flat, little guy. I injected it with a simple beef broth and rubbed it down with Jacks Old South Meat rub, let it sit in the fridge for a couple hours before I through it on this morning. As usual it climbed like crazy the first 3hrs up until 158, so I pulled it and foiled it with some more beef broth. Now I have only done two other longs smoke cooks, 2 boston butts, and I didn't crutch either one so those were very long cooks. This brisket I did do the crutch and I was amazed at how fast the internal temp went up, it was like there was never even a stall it was crazy. This little guy only took 4 1/2 hrs maybe 5, so I have had it all day wrapped in foil and double wrapped in towels in a cooler outside in the sun trying to keep it warm for dinner. Plus I have all the broth and juices from in the foil in a pan in the fridge with some cup up onion I added to heat up and drizzle over the meat when ready to serve.
So after this being my first brisket cook, I have learned that I do not like how I lost my bark while being foiled. I flipped it meat side down in the foil and it seemed that the broth and heat almost washed away all the bark. Is this normal? I'm sure it'll still be good, but I wish I never foiled to speed up the cooking now.
No pictures again, I'm sorry. I will get better at it.