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Test Brisket

So, I posted last week that I will be hosting a party soon and have been asked to cook a brisket. Since I have not cooked a brisket before, Sumoconnel and Cen-Tex recommend doing a practice brisket so here it is. Started out as a nine pound packer. Rubbed with bad Byron's and waiting for the egg to stabilize at 275.image Put on for nine hours till it reached 197 degrees. image FTC for two hours then sliced.image I can say that I'm glad I tried one before feeding a crowd, because I did not get the bark I was looking for this time. The flavor was ok and it was moist but I have a lot to learn about brisket. Big thanks to Cen-Tex for all the advice.
Decatur, AL

Comments

  • yeah- I don't see the bark there. how did you do it? what temp for the cook? how long did you let the rub sit on there before you cooked it?
    Keeping it Weird in the ATX
  • henapplehenapple Posts: 15,574
    My first 2 with bbbr I didn't get a good bark. Used Head Country thus time....awesome. Don't go to a temp. ..go till tender. ...As butter.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Egg held 250-275 dome the whole cook. I had it rubbed and in the fridge for about 8 hours before putting it on.
    Decatur, AL
  • henapplehenapple Posts: 15,574
    You can buy 7 lbs of Head Country relatively cheap. Great on ribs and butts.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Only had a couple of chunks of oak for smoke, would too little smoke affect the bark?
    Decatur, AL
  • your rub washed out in the 8 hrs in the fridge. You can do that (there is no reason to and i I don't- i just rub and put it on the egg) but it's a good idea to add more rub right before putting it on the egg if you let it sit like that.
    Keeping it Weird in the ATX
  • I will do that next time. Party is Saturday. I'll post the results.
    Decatur, AL
  • sumoconnellsumoconnell Posts: 1,159
    Looks like your drip pan is almost touching the brisket, that's going to keep airflow off the brisket - and therefore smoke. Any way to keep them 3 or so inches separated?

    Your darkest part is where the brisket overhangs the drop pan.

    Good luck bro!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • Looks like your drip pan is almost touching the brisket, that's going to keep airflow off the brisket - and therefore smoke. Any way to keep them 3 or so inches separated? Your darkest part is where the brisket overhangs the drop pan. Good luck bro!

    I've actually cooked plenty that way. i think he's ok with the spacing. 1/4 inch or so will work for smoke and bark.
    Keeping it Weird in the ATX
  • The grid is pretty much right on the pan. I will try compressing it a little before putting it on the plate setter next time.
    Decatur, AL
  • sumoconnellsumoconnell Posts: 1,159
    Learning every time I log in...

    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • Learning every time I log in...
    me too.
    Keeping it Weird in the ATX
  • New2QNew2Q Posts: 164
    I've had great bark on my two briskets and just use a 50/50 mixture of kosher salt and ground pepper for rub.  I've got no idea how much, if any, that affects bark formations but there ya go.
  • LitLit Posts: 5,648
    Like Centex said the rub looks thin in your rubbed pic. When I rub my briskets the meat is not visible in any spots. I never let my briskets sit I hit them with mustard and then lots of rub and throw it on. Bark is always good.
  • I did use slightly less rub than I have used for butts. I am going to make sure to coat the next one very well.
    Decatur, AL
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