Getting pretty close to nailing this process. Smoked to 162° in the flat and then fought the stall/finished in my oven.
Say what you will, why would you waste wood and risk inconsistent temp when it’s so crucial during this part of the cook?
The dry brine helped out A TON and will be something I do going forward. Gave even the widest slice of brisket a perfect salinity.
by lil_poppapump
7 Comments
Looks good but I would smoke it longer to get better bark.
Looks amazing. I will try a dry brine on my next brisket. Any pointers? I’ve never dry brined anything before
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Haven’t tried the gospel on beef yet. Killer on a butt tho. Also product looks excellent. Would toss in the can advice about bark.
I’d say your bark is pretty limited, too much trimming, and you didn’t use enough seasoning.
Not sure if you are willing to try my madness. Do your normal process then add coffee grounds on top of your rub. Let it sit overnight in fridge. Pull and put on counter for 1 hour prior to putting on the smoker. Then smoke at 250 degrees for 6 hours. At 6 hours, wrap and then cook until the point reads 195 internal temp. Pull off pit and rest for 2 hours. Then slice. Coffee grinds do not leave any flavor but make a fantastic bark.
Why are your temp probes only halfway in??