Originally posted by Smart
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Mine always have a great bark on them. I don’t have any pics handy to upload ...I’ll find some later and post em but...
I season with H‑E‑B Steak Blend which is sea salt, black pepper, garlic and paprika
Smoke for 6 hours with Post Oak at about 235
Pull it off and double wrap with pink butcher paper, put it back on until the internal temp where the flat meets the point is 195-198
Keep it wrapped and into the ice chest to rest until the temp reaches 200-203
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Originally posted by mavrick View PostIt funny most say you need a “stick burner”. Some of the best brisket in Texas comes from assisted smokers. They are hidden out of site at a few places but they are being used.
Why is that funny? It's the truth for the most part. There is no secret that the best bark comes from natural wood burning pits or "ceramics"....and in somebody's backyard that's going to be the easiest and most common route to that end game.. There are always outliers in everything we do. Somebody can always come up with one.
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Both of theses briskets I wrapped in foil at about 160 degrees. Finished cooking till tender(around 205 degrees). Rested in a cooler 5-6 hours and then sliced. Seasoning was salt , black pepper and garlic on both as well Top brisket was a stick burner(mesquite and oak) and bottom was a pellet smoker(Rectec). I think the bark on a brisket is way over rated. As long as it has a good smoke flavor and it taste good and tender, I don`t care.
I have eaten brisket a competition cook offs before that had that great looking bark and smoke ring, but the smoke flavor was so strong I wouldn`t eat it.
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Originally posted by critter69 View PostHow are you guys getting the black “ crust” on your briskets ? Mine get close but not as black or “ thick” as some I see pictures of on here. Is it the coating or sauté your putting on them, if so would you mind telling me what you use, season them with. My son was down there and ate a place, and he said the brisket they served was the best food period he has ever eaten. I would like to try and better my out come.
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Originally posted by tpack View PostBoth of theses briskets I wrapped in foil at about 160 degrees. Finished cooking till tender(around 205 degrees). Rested in a cooler 5-6 hours and then sliced. Seasoning was salt , black pepper and garlic on both as well Top brisket was a stick burner(mesquite and oak) and bottom was a pellet smoker(Rectec). I think the bark on a brisket is way over rated. As long as it has a good smoke flavor and it taste good and tender, I don`t care.
I have eaten brisket a competition cook offs before that had that great looking bark and smoke ring, but the smoke flavor was so strong I wouldn`t eat it.
Pellet smoker is winning the visual category...which one tasted better?
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Originally posted by Backwoods101 View PostPellet smoker is winning the visual category...which one tasted better?
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Originally posted by Fordnandez View Post4 hours regardless of size? Legitimately asking the question because I am not expert.Last edited by Walker; 05-09-2021, 09:30 AM.
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Brisket question
Originally posted by Walker View Post4 hours is as much smoke as you need. After that just keep the temp right for the duration.
Respectfully disagree. If you want to do the absolute minimum then sure... but to get a true Texas layered bark set then no.Last edited by Smart; 05-09-2021, 09:32 AM.
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