- Jan 11, 2013
- 6
- 10
Hello gents. So far I've done two briskest. They both turned out pretty tasty, but on my 3rd one I'm going for greatness. My biggest problems thus far have been not dry, but under moist flat an whimpy ass bark. I inject with beef broth after the brisket sits at room temp for two hours , i coat with garlicky Dalmatian rub, then I throw it in a box electric smoker at 230 for 4-5 hours, with oak, cherry and a little mesquite. Afterward, I foil wrap and chuck it back in till it hits 195. Then into the cooler for an hour or so.
NEW PLAN!!! My thought was to inject with butchers or cosmos and either...
A: cook at 300 for a shorter time. This way the flat wont dry on the long and slw, and I should end up with good bark.
B: keep with the low and slow but wrap with butchers instead of foil. Then pop back in the smoker after the rest at a higher temp. Do everything else basically the same.
So I suppose my questions are..
1). Will butchers or cosmos keep the meat juicy at a high temp cook?
2) will butchers paper really save my bark?
What would a master do?:biggrin:
NEW PLAN!!! My thought was to inject with butchers or cosmos and either...
A: cook at 300 for a shorter time. This way the flat wont dry on the long and slw, and I should end up with good bark.
B: keep with the low and slow but wrap with butchers instead of foil. Then pop back in the smoker after the rest at a higher temp. Do everything else basically the same.
So I suppose my questions are..
1). Will butchers or cosmos keep the meat juicy at a high temp cook?
2) will butchers paper really save my bark?
What would a master do?:biggrin:
