noob help

[swimbait]

Hey everyone- just joined today as referred to this site by a friend of mine (actually "ours" as he is a member on this site).

I started the new hobby of smoking this year (after Tournament Fishing Season has ended) and have smoked up multiple racks of BB ribs, Sausage (no brainer), Chicken, Pork Loins, and 2 Briskets.

I viewed Brisket to be the msot challenging as it seems to be the toughest to perfect. I enjoy grilling (gas grill) steaks, veggies, chicken, and such but smoking appears to be of an art form than any other style cooking. With said, I enjoy the challenge to perfect my brisket.

I've smoked 2 briskets thus far. 1 turned out tender as can be with good flavor, the second had better flavor but seemed to beon the tougher side.

I've read quite a bit of the posts here about briskets and figers I screwed the pooch at one time or so.

So, after my intro and babble, I have a question or two about briskets but allow me to digress on how I prepared my prev 2 briskets.

First time, (about a 4lb brisket) I put a dry rub and Worst sauce on the entire brisket, smoked it for 4 hours open and then placed it into an aluminum foil pan covered for anotuer 3 hours. Pulle dit at 195 and set for 1.5 hours. The meat was juicy, tender, and tasty but did not have the crust I was hoping for.

2nd time, Dry Rub and less Wosrt sauce, smked for 8 hours uncovered pulled at 165. Had a little crust, bold smoke flavor, and a little tougher than what I wanted.

I realize slow and low pays dividends. The one question I have and would like to accomplish is how to get that reddish black sheen, that also provides a good crust, on the briskets?

Thanks ahead for the information.

kp

[DaddyDett]

Welcome to the site, Swimbait.
Brisket takes time. In my opinion, minimum 2 hrs per pound, at 200-225,rule of thumb.
I seem to get the best bark when I let em go 12-14 hrs. I do not foil in the pit. Internal temp is the true guide as to when to pull em and rest em. Let em rest at least an hour before slicing.
It also occurs to me that the brown sugar in alot of rubs contributes alot to the bark.
Perhaps Texana or one of the other more seasoned cookers could chime in on that topic.

DaddyDett

[PhotoKirk]

Skip the foil pan if you want a crispier bark.

Keep your temps steady at about 225 degrees. Don't cook by time, cook by temperature. Get a fast-reading thermometer to minimize the amount of time that the smoker is open.

www.peppersandsmoke.com has tutorials for brisket, chicken, pork, etc.

[grillmaster]

PK has pointed you in the right direction welcome to the forum also. There should also be a tutorial on the txbbqrub website also along with the link PK gave you. You can't wrong if ya follow his advice skip the foil for sure.

[Fred]

Yo GMaster ...i see you like Joe B....i have seen him twice now & will see him every chance I get - the young man is a true phenom on the guitar & is the future of Blue's guitar

http://www.youtube.com/watch?v=ZDrD6HTqsoI&feature=related - Joe B

[HFD26]

Time and temp. are just a guide to let you know where you are at. When the brisket reaches 195-97, use a toothpick to probe the brisket. It should go in and come out with no resistance. Sometimes brisket is not done at these temp's. and need a little more time in the heat. Remember, "it's done when it's done" Good luck.

[david brace]

Welcome Swimbait...don't listen to me on Brisket help...I am just an expert on the chow line portion of brisket. Here in NY we think of brisket as corned beef brisket. :shock:

DB :D

[Mic]

Welcome ta da asylum, swimbait! I cook my briskets like Bill Cannon taught me to! :D No worries, mate! :wink:

http://forum.texasbbqrub.com/showthread.php?t=24789

Mic

[gatorpit]

Welcome. These guys are full of great advice.

[BBQBrent]

Whats up swimmy! I've done a few briskets in my days and my best luck has been with slow smoking it at 225 to 165 degrees internal temp then wrapping in foil and taking it to 195 or so then pulling and resting like you did. The toothpick is a great test for doneness because like what has already been said, all briskets cook different. For a better bark, try the brown sugar or turbino sugar (sugar in the raw, it has a higher burning temp) You really wont taste the sweet with all the other spices going on and it really helps with forming a nice bark. Also slather it in mustard before you put your rub on, this helps it stick to form a crust. You dont taste the mustard either.

Another completely different approach that I have used successfully is the fast cook method, which is heat that smoker up to about 350 degrees and follow the same procedure as above except once you foil it let the temp drop back down to 250 or so for the rest of the cook. The higher temps during the first part of the cook will really create a nice bark.

Also, if you haven't already, head up to cabelas and pick up the Maverick wireless thermometer they have there for 50 bucks, its worth its weight in gold. Sit inside and watch recordings of bassmasters and sip a beer while you monitor you food and pit temps. I cant cook without it now!

Good Luck man, call me if you have questions!

[swimbait]

So now it's a month (or so later) since revisiting the post.

Here's the latest since..2 packers, 2 super trim, and 1 partial (point),

Dired up the pit after the post and applied a few of the poitners I read the day of my questioning.

Started the smoke-a-thon at midnight after applying 2 diff types of rubs with a little worst sauce. Wrapped them at 10 a.m., then unwrapped at 1 p.m., pulled at 2:00 pm (internal temp was 190. Rest for 1hr and carved.

It was all I was asking for, dark bark, nice ring, and super tender / juicy 8). In fact the rub on the fat was so good I later found myself suffering the reporocussions of eating to much og the fat fat :shock:.. I used a combination of mesquite and pecan for the smoke and the temp never made it over 200 :wink:.

I did the same thing again and it came out good but not as good due to rushing at the end (pulled after 10 hours).

BBBrent- never knew you did this stuff.

Now on to my new adventure of pulled pork. HOever, I purchased 2 shoulders as I was told these pulled better than butts nut not sure (still need to read). These shoulders are also called "picnics"--- wth does that mean??

I took pics but can't find my camera once I find th4e camera I'll host/post.

Thanks for the welcoming and the tips.

kp