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Brisket crust?

Guys how do you get the "burned" or charred look on a brisket but still keep it tender on the inside ?
Never cooked one before...had one on a vacation trip someone cooked and still thinking about it

Comments

  • U_tardedU_tarded Posts: 1,627
    Smoke, salt, and pepper, it’s magic.  

    Sugar content in rubs help but just the above ran at 275 or so always turns out for me.  (Will add granulated garlic and onion to mix it up)
  • TheophanTheophan Posts: 2,300
    DuckDogDr said:
    Guys how do you get the "burned" or charred look on a brisket but still keep it tender on the inside ?...
    You might have it backward:  
    • With some cuts of meat, like a strip steak, for example, it can take some care getting a char on the outside without making the inside overcooked and tough.  
    • But with other cuts of meat, like brisket and short ribs, they're more likely to be dry and tough if they're UNDERcooked!  Brisket goes from raw to rather dry and tough but then with continued slow cooking the connective tissue slowly turns to gelatin, and not only makes the meat more tender, but also more juicy.
    So if you've cooked the brisket long enough for it to be tender on the inside, it's really hard NOT to have a dark char on the outside!
  • jeffwitjeffwit Posts: 1,348

    So if you've cooked the brisket long enough for it to be tender on the inside, it's really hard NOT to have a dark char on the outside!
    Unless, of course, you boil it. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • HoustonEggerHoustonEgger Posts: 547
    Steaks have a crust when done right, Brisket has a Bark. 
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
  • johnnypjohnnyp Posts: 3,195

    The bark on the outside of a brisket is less like a charred crust (burgers and steak) than you may be thinking.   Its more of a sticky layer of melted fat that mixes with your rub and changes color as it captures smoke and starts to brown in the heat. 

    For a more detailed discussion about what bark is and how it forms, read this

    https://amazingribs.com/more-technique-and-science/more-cooking-science/what-bark-and-why-it-makes-us-howl-more

    XL & MM BGE, 36" Blackstone - Newport News, VA
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