Getting more bark in my bite

Oh boy, you forced me to...

DON'T OPEN THE DOOR!

It will only add to the cooking time. Cook it at 200-225 until 195. Tender beef is good.

I'm getting the brisket fever again. Could you give me more details about your brisket? Was it a flat or whole brisket? How much did it weigh? I have a Smokette 008. How long did it take you to get it to 190�?

Good morning Popajack,

Here's a reprint of a post I did awhile back. Great brisket results.

Two choice flats, 6 1/4 lbs and 7 1/2 lb.

Rubbed with Head Country All Purpose Championship Seasoning. They recommend a mustard coating prior to applying the rub. I forgot to do it, but I don't think it made any difference. I guess I'll try it next time.

Marinaded 18hr (was held up putting them in to smoke) in 1/4 cup Head Premium Marinade. Turned them over once during that time. Before I put the pieces in the smoker, I sprayed them with cooking spray and sprinkled with more rub to even out the covering.

Smoked at 225 F. with 3oz wood (1/2 Hickory 1/2 oak) to 190 F. The smaller one took 5 hr 3/4 min. The larger took 7 hr 15 min.

Foiled and newspaper wrapped for 2 1/2 hr each in the cooler.

Results were tender, juicy, very flavorful and gone as fast as I could slice them. The larger one which was on the bottom shelf had lots of tasty bark too. I'm sorry I don't have mainleydave's expertise with pictures because they looked as good as they tasted.

Here's the link to the Head website for those interested in giving them a try. http://www.headcountry.com

LOL.

Thanks Hook! Sounds like you hit it right on the head. (No pun intended).

My brisket was a 5lb flat that had about 3/8" of fat. Just rubbed and cooked at 225 for about 5 1/2 hrs. After I wrapped it in foil for about an hour...It was just great. I [lan to do this again real soon.

Thanks, that's about what is available around here, unless you go to a butcher shop and order one. I'm definitely going to try one again real soon.

It's okay to open the door. If the exterior is soft and doesn't have bark, you'll have to open the door just to let moisture out.

Does it extend the cooking time? Certainly. But if the results are worth it for a particular bark, that's the only way to get it

Howdy ocrick,

Try just wiping your trimmed[ 1/4-3/8 inch],towel dried packer with some apple juice or worcestershire.

Salt and pepper it HEAVY,along with your rub.

Let it set a few hours,coat it HEAVY with more rub and turbinado.

Start it at190�- 200� for a few hours,boost it up gradually, later, to as high as 240�.

Cook fat side up and don't open the door.

The CS will give you all the bark you need.

Remove and throw the point back in for three or four hours,while you rest the flat.

Now if you are cooking flats,I'd focus more on getting a well cooked flat and don't worry about the bark.

Just a thought.

Thanks for your suggestions! It is so fun learning to use my CS (and eating the homework)!

I hope that I can learn how to make the very best Q! So far the family loves it all....but I know that I have a lot to learn. This forum is great. Thanks for the help!