hallsofmontezuma
Well-known member
This will be my first Snake River Farms brisket. Wish me luck!
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I haven't decided exactly what rub to use, I may just do salt/pepper, or I may add a bit of paprika.good luck man. that should be a great brisket. i would be curious what you do to it and what temps you cook at. i want to do my first brisket soon!
My understanding is that you won't get much bark at 200.I'd start at 10pm at 200 degrees. Let it ride low and slow. Check it in the morning around 7 or 8. If you have the color/bark your looking for and temps between 155-165 wrap it in butcher paper. Once you wrap, crank your temp to 230 and pull once probe tender usually around 203 internal temp. MOST IMPORTANT! Let it Rest. Keep it in your cooler wrapped in a towel for 2 to 3 hours. Better to let it rest longer then start the cook late and have dry brisket. Keep us updated and good luck!
Bark is definitely achievable at lower temperatures. Take a look at my post two weeks ago on page 19 and 20. I updated times and temperatures throughout the cook along with some pictures. On page 20 we'll see a picture of the finished product and definitely achieved a decent bark.My understanding is that you won't get much bark at 200.
I'm also concerned about it being done too soon, and then having to hold it for too long. I wouldn't want to hold for more than a few hours. Resting isn't really necessary.
I'm kind of thinking to put it on at 6am at 250, then crank up to 300 at the wrap. I'd hope it should be done by dinnertime that way.
Resting is probably one of the most important parts of the whole cook. If that brisket doesn't have time to rest and pull all the juices back into the meat you're going to have yourself an expensive slab of dry brisket.My understanding is that you won't get much bark at 200.
I'm also concerned about it being done too soon, and then having to hold it for too long. I wouldn't want to hold for more than a few hours. Resting isn't really necessary.
I'm kind of thinking to put it on at 6am at 250, then crank up to 300 at the wrap. I'd hope it should be done by dinnertime that way.
Good read. . .Resting is probably one of the most important parts of the whole cook. If that brisket doesn't have time to rest and pull all the juices back into the meat you're going to have yourself an expensive slab of dry brisket.
https://www.texasmonthly.com/bbq/the-importance-of-resting/
It's 19lb pre-trim. I expect to trim off several pounds of fat.That is a 19lb brisket and at 1.5hrs per pound (approx) that is 25.5 hrs, I would re think that a bit.
That's a nice-looking brisket. Was it 13# before or after trimming?Bark is definitely achievable at lower temperatures. Take a look at my post two weeks ago on page 19 and 20. I updated times and temperatures throughout the cook along with some pictures. On page 20 we'll see a picture of the finished product and definitely achieved a decent bark.
Post in thread 'Show us what you're cooking...' https://www.recteqforum.com/threads/show-us-what-youre-cooking.2925/post-41317
I'm a fan of Meathead at amazingribs, and he always says no need to rest meats, that the difference in lost moisture is insignificant.Resting is probably one of the most important parts of the whole cook. If that brisket doesn't have time to rest and pull all the juices back into the meat you're going to have yourself an expensive slab of dry brisket.
https://www.texasmonthly.com/bbq/the-importance-of-resting/