Where's all the brisky pics??

Philly35 · July 2014

It's the fourth, I know half of you out there are cooking brisket and we wanna see some pics!!

tarheelmatt · July 2014

Doing one tomorrow.

SkinnyV · July 2014

Stalling out @ 160 I have 2 hrs and am getting a bit worried.

NPHuskerFL · July 2014

@SkinnyV‌ 2hrs for what? You have to serve it in 2hrs? What's the pit temp rolling at?

The Cen-Tex Smoker · July 2014

If you are at 160 you have 5-6 hrs to go skinny. Time to wrap and fire it up. Let me know if you need help. Time to hit the gas if you are at 160 and serving in 2 hrs.

SkinnyV · July 2014

Hoping to eat dinner in 2 hrs....cooked 6 hrs@ 235, just bumped to 275.
Just family here so if we make it great if not life goes on.

BTW its 7lbs and I am noticing when you dial in the temps with a guru the cook times are longer.

Also with the AR just removed a foil pan and added some abt's and corn...love the flexibility.

The Cen-Tex Smoker · July 2014

Wrap it now.. You can finish without the foil to firm up the bark if you need to. You are 2 hrs away if you wrap. Many more if you don't.

SkinnyV · July 2014

The Cen-Tex Smoker said:
Wrap it now.. You can finish without the foil to firm up the bark if you need to. You are 2 hrs away if you wrap. Many more if you don't.

10-4 Cen.....will do.

SkinnyV · July 2014

NPHuskerFL · July 2014

+1 on @The Cen-Tex Smoker‌ the man knows his brisky.

NPHuskerFL · July 2014

@SkinnyV‌ Hellz Ya! Looks like a fantastic meal awaits even with the brisky under wraps.

The Cen-Tex Smoker · July 2014

Now you are rocking. Keep an eye on the temp. It can pop fast once wrapped. Kills the stall so it should get moving quickly.

NPHuskerFL · July 2014

@The Cen-Tex Smoker‌ if wrapped for push does it ruin the bark. Or do you unwrap toward the finishline to stiffen it up? I avoid the crutch for fear of destroying my bark. Now I just time it to where I can go uncovered and FTC if needed. Tips on crutch? Thanks.

SGH · July 2014

@Philly35‌
Sadly I can't cook brisket. So I'm sitting here waiting on pics as well. I'm sure we will see some before the weekend is over my friend. Enjoy the holiday and stay safe.

SkinnyV · July 2014

To be honest on brisket I'm not sure I care about bark..... 170 now....the song cruisin cones to mind......
In other news Seattle weather just took a turn for the worst bright hot sun turned to clouds hope it clears for my boys sake. We still have 4 hrs or so till fireworks show.

NPHuskerFL · July 2014

SGH said:
@Philly35‌
Sadly I can't cook brisket. So I'm sitting here waiting on pics as well. I'm sure we will see some before the weekend is over my friend. Enjoy the holiday and stay safe.

I'm gonna wave the BS flag on that buddy. You'd kill on a brisky brotha! ;-)

The Cen-Tex Smoker · July 2014

NPHuskerFL said:

@The Cen-Tex Smoker‌ if wrapped for push does it ruin the bark. Or do you unwrap toward the finishline to stiffen it up? I avoid the crutch for fear of destroying my bark. Now I just time it to where I can go uncovered and FTC if needed. Tips on crutch? Thanks.

depends- if the bark is set up before the wrap it will soften but hold up nicely. I like the bark after a long cooler hold which is similar. I've gone to paper over foil....just because that's the method of the gurus in our area. I've never wrapped in anything while cooking unless I had to though- and that is like 2 or 3 times total.

NPHuskerFL · July 2014

Thanks @The Cen-Tex Smoker‌ yes I've noticed even if I go completely uncovered and then FTC the bark softens a lil bit. I guess condensation having effect. Maybe using butcher paper vs foil as Caddy suggested would help in that aspect.

SGH · July 2014

@NPHuskerFL‌
Most of the time I myself do not wrap brisket. That being said I do cook them at a very low temp over a massive water pan. During the last hour or so I dump the water to allow the bark to reset if you will. It's akin to unwrapping for the last bit of cooking to reset the bark. It's the steam and moisture from either wrapping or using a water pan that softens and kills the bark. Hence the unwrapping or dumping the water pan during the final stage of cooking. Just my thoughts my friend. I could be off by a mile though.

The Cen-Tex Smoker · July 2014

NPHuskerFL said:

Thanks @The Cen-Tex Smoker‌ yes I've noticed even if I go completely uncovered and then FTC the bark softens a lil bit. I guess condensation having effect. Maybe using butcher paper vs foil as Caddy suggested would help in that aspect.

Help in what way? The bark will soften in both foil and paper. I prefer it that way

NPHuskerFL · July 2014

@The Cen-Tex Smoker‌ ok. Gotcha man. Thanks. I guess it's normal either way. I'll continue doing it the same then. I also like the bark a lil softened for serving time. Thx

SkinnyV · July 2014

Good point about FTC, I've done most this way and it softens up the same way I would think.

SGH · July 2014

@The Cen-Tex Smoker‌
I think brother husker is referring to a "mushy" bark. Not so much as a soft or yielding bark. I could be wrong. He may prefer it crunchy. Some folks do.

caliking · July 2014

I cooked one. Prime packer, about 14 lbs. Used the "running on faith" method - 325ish, Pecan, Hickory, water pan, indirect. No Maverick. Done when my ice pick ran through the flat like it was buttah. 4.5hrs cook time. It jiggled pretty well when I wrapped it for FTC. Dinner time in 1hr.

The Cen-Tex Smoker · July 2014

SGH said:

@The Cen-Tex Smoker‌ I think brother husker is referring to a "mushy" bark. Not so much as a soft or yielding bark. I could be wrong. He may prefer it crunchy. Some folks do.

I assumed he was but I was saying that using either paper or foil to hold after the cook will soften the crusty bark (as you well know). I like both styles of bark if done right

SGH · July 2014

@The Cen-Tex Smoker‌
I like them both as well my friend. Some folks seem to prefer them either soft or crunchy. I'm with you. I like them either way when done correct. Have a safe and happy holiday my friend.