Newbie HH Brisket Flat Side Bark Too Hard/Crunchy


 
K

Keith Hermes

New member
On my new WSM 18.5, I have done 2 briskets following the HH method of fat side down until 170F and then placing in a covered aluminum pan with flat side down. Both briskets were about 12 lbs and were cooked 2.5 hours uncovered and about 2-2.5 hours covered. No basting was performed. Dome Temp was maintained between 325-350. The Brisket did not render much liquid when it was in the pan and I suspect that the flat side burned or was overcooked when it was in the pan. Should I keep the brisket fat side down when I transfer it to the covered pan or am I just cooking it too long? Brisket had a great flavor but I could barely cut thru the bark. Thanks in advance for your help.
 
Keith, fat side up especially when wraped in foil, the rendering fat will braise the meat. Try ur next brisket fat side up the whole cook and u can be the judge. Good luck bud
 
Hi Keith, welcome to the forum.
I do all my Briskets fat side up. There always juicy
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Mac & Noe,

Thanks, I'll try that next time. I thought that fat side down during the uncovered portion of the cook was supposed to shield the bark from getting too crunchy and now the bark (I call flat side) will be down the entire time toward the heat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Hermes:
Mac & Noe,

Thanks, I'll try that next time. I thought that fat side down during the uncovered portion of the cook was supposed to shield the bark from getting too crunchy and now the bark (I call flat side) will be down the entire time toward the heat. </div></BLOCKQUOTE>

Keith, welcome, you are right about the fat side down protecting the meat in HH cooks. When in foil , I go fat side up. The lack of juice can be remedied by 2 different methods, well maybe 3. 1st, don't trim any fat prior to cooking, 2, inject prior to cooking, 3, ad liquid in foil pouch.
Happy Brisket.

Mark

P.S. As far as not being able to cut thru the bark, SHARPEN YOUR KNIFE, HA!
 
And I never flip them. Fat down the entire time.
I neither inject nor add liquid. (I get a lot of exuded liquid as the brisket cooks in foil.)

Two things: At the temps you note the meat is cooking significantly longer than those I do. Not to make to big a deal out of it (many variations can lead to this) but I am wondering how your brisket is other than the bark. Tender and juicy? Or...?
 
Kevin,

Briskets were tender but on the dry side. I concur that they might have been cooked a little too long. With a new bright and shiny interior, it was probably cooking very efficiently.
 
Okay, and did you Minion the start and load the meat in immediately, Minion and load after the temp hit target, or start off fully lit at high temps? Also, what was the percentage of sugar in the rub?

(Yes, with a more reflective interior you'll get better heat bounce.)
 
Kevin,

It was at target temp (at least 325 might have been 350) when I first put in on. The coals where whitish and hot as $%^&. I did not minion start it. Looking back at the HH instructions, it appears that I indeed misunderstood the instructions since they say to start monitoring for 325-275 after 45-60 minutes, not have it 325-275 when you first throw the meat on. Duh... The 1st time I did have a rub with heavy sugar content but on the second one, I used no sugar in the rub thinking sugar was the problem. You guys are so good at getting to the real problem. Can't wait to do another brisket.
Thanks again.
 
You can cook at target temp from the get-go - though I do not - or you can Minion and wait till target is achieved (though I have never seen the point of that).

I Minion the start (with ~25 lit) and load the meat immediately. This allows for some gentler cooking while the temps rise (not a blast of surface heat), better ring formation, and a good amount of time in smoke before foiling. I do packers and do not temp at all. I simply foil at the 2.5-hour mark. I check for tender the first time a bit less than 1.5 hours after that.
 
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