First Brisket

Discussion in 'Beef' started by fliptetlow, Jun 20, 2010.

  1. fliptetlow

    fliptetlow Smoke Blower

    Did my first Brisket yesterday, came out nice..

    Smoke till 170 foil wrap until 195 and then towel wrapped it for 2 hours..

    Very tender, Juicy and got very good reviews at a dinner I took it too. Nobody used any BBQ sauce on it.

    Would of liked a little more bark on it, might delete the foil wrap next time.

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome [​IMG]
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks nice, I just did my first brisket the other day and did not foil and got a great bark and still was very moist
  4. squirrel

    squirrel Master of the Pit OTBS Member

    That looks great! I did my first brisket a few weeks ago and it was like eating a smelly old boot! My jaws hurt from chewing. I threw it out in the yard and the neighbors dog ran away yelping. Oh well, maybe next time. Congrats on your first one looking and tasting awesome!

    I wondered about foiling it too, if you'd get that great bark, but if you didn't foil would it still be all tender? 
  5. fliptetlow

    fliptetlow Smoke Blower

    Yea, might try the next one with no foil. I did prep it the way I do my pork and that's a good coat of Mustard with Chef Paul Prudhomme's Meat Magic Rub, wrapped up in clear wrap for a day before it's put on the grill. Sprayed with Apple juice / Jack Daniels mix. with a water can in the smoker also.
  6. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    2 things help with bark.  Higher sugar contents in the rub and spritz, and cooking out of the foil for as long as you can.  The longer it goes above 165 the more bark you will have, but then you also run the risk of it drying out in my opinion.  I typically pull and foil at 170 to 175 depending on what it looks like. 

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