Smoked on a pit boss 850(pellet), i’m happy with how it turned out. The flat side was a little dry but definitely still good. Any tips on a better bark maybe a specific rub you use?
by Parker_gore
9 Comments
bagofwisdom
That’s one heck of a smoke ring. What pellets did you use?
Main-Business-793
Hard to give advice without knowing what you did. Def looks a Lil dry. Take the dry stuff and make chopped beef sandwiches with BBQ sauce. No one will know.
BajaBlastFan1
Looks real good bro
misfits9095
Looks over cooked to me and under rested. I’m not the best brisket cook, but it looks like some mistakes I have made in the past. Overall good effort for a first time!
DMoneyRich707
That smoke ring looks crazy. How long was the cook? How hot? Did you wrap it. Did you rest it? What rub or mop did you use?
Judging on the pictures… I’d say go a lower heat/longer cook to get a deeper ring and better bark. Maybe drop it in the grill farther from the heat. Wrapping and resting will help with retaining moisture. Spraying and mopping at intervals can help with the texture and moisture too.
lequory
There’s 2 muscles on a brisket. The point muscle comes down from the point(thicker end). Cut across it! The point(thicker end) muscle will be left to right. What I’m saying is the brisket gets cut 2 different way. Look up a video for reference
9 Comments
That’s one heck of a smoke ring. What pellets did you use?
Hard to give advice without knowing what you did. Def looks a Lil dry. Take the dry stuff and make chopped beef sandwiches with BBQ sauce. No one will know.
Looks real good bro
Looks over cooked to me and under rested. I’m not the best brisket cook, but it looks like some mistakes I have made in the past. Overall good effort for a first time!
That smoke ring looks crazy. How long was the cook? How hot? Did you wrap it. Did you rest it? What rub or mop did you use?
Judging on the pictures… I’d say go a lower heat/longer cook to get a deeper ring and better bark. Maybe drop it in the grill farther from the heat. Wrapping and resting will help with retaining moisture. Spraying and mopping at intervals can help with the texture and moisture too.
There’s 2 muscles on a brisket. The point muscle comes down from the point(thicker end). Cut across it! The point(thicker end) muscle will be left to right. What I’m saying is the brisket gets cut 2 different way. Look up a video for reference
Looks good!
I’d slice up only what’s being served
Looks good bro I gotta get me a brisket