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Brisket Help

post #1 of 3
Thread Starter 
What is the best way to get a good char or crust on my brisket? I'm using a small gas smoker.

Thanks!
post #2 of 3

I always wrap my briskets at 165 taking them to 195-197.  This affects the bark, therefore, I'd say do not wrap and take your brisket to 195-197.

post #3 of 3

If you are talking about a heavy Bark on the brisket coming out of the smoker. A Hot and Fast smoke, 300-325 smoker temp no foiling will do it. Another option, what I prefer, is to smoke Low and Slow at 200-225°F to get max smoke and tenderness then pull it out of the smoker when it passes the probe test for tenderness and char finish it over the hottest fire you can make in a grill...JJ

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