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Brisket crust concerns? Urgent help?

post #1 of 4
Thread Starter 
Please look closely. How does th crust look to you? I've got a few light spots from fat pooling or whatever but the crust almost looks carbonized somewhat. Could this have been from fat dripping into the fire? Big brisket = some overhang in the WSM but just want to make sure as I'm feeding people at work. I think you know where I'm coming from.....



post #2 of 4

Looks good to me. 

post #3 of 4

You didn't say what was in your rub.  Sugar?  If so you are probably looking at Carmelized (burnt) sugar.  I know Im late to the thread but it looks fine to me. 

 

scott

post #4 of 4
Thread Starter 

Thanks all. Got it sorted out. It was just a nice crust forming. Came out of the cooker like a meteor. Pretty sad state of affairs when the look of a proper crust makes you doubt yourself eh?

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