Brisket charring

[sbroom]

I just bought a 40" Masterbuilt smoker.  I did my first brisket and it came out all right.  It did not have the dark charring like I get on my big pit.  Can any one help with suggestions

 

[chef jimmyj]

What temp did you Smoke at? How Long? What Internal Temp did you pull it out? What do you mean by Char? Burnt to a Crisp or a Crunchy Bark?...Need more info my friend...JJ

 

[SmokinAl]

As JJ says we need more info.

 

[mballi3011]

More questions are you foiling??? If you are you might what to not foil and see how that helps. Then if you wnt to you cold sear it like Ron used to do on everything. Another thing you could do is maybe use more sugar in your rub that way the rub will tend to build a larger crust/bark on your brisket.

 

[sbroom]

I used a dry rub and cooked it until it was 180.  I used Hickory and and pecan wood chips for about 12 hours at 220 degrees.  Like I said it came out ok and it did not have much of a smoke ring.  It was dark brown in color almost like a steak.    When I smoke one on my big fire box pit it comes out real dark with a good smoke ring.  I just wanted to know if this electric smoke is capable of achieving that.

 

[chef jimmyj]

No...You get a variety of Gasses generated when burning wood or charcoal that is not there in Electric Smokers...These gasses are responsible for the Smoke Ring and the higher temps in a pit give the darker bark color....Smoke Rings are pretty but contribute little to flavor...I f you wish a darker bark pull your Beef 10*F shy of your coal and finish under the Broiler before resting and carving...Hope this helps...JJ

 

[oldschoolbbq]

As JJ says, you cannot get a "crust" or good browning on a Watt Burner.Sorry,but no Carbon to lay down .

 

[SmokinAl]

Did you have a thermometer at the grate level to make sure the smoker was at 225, because if you were going by the factory controller it's possible that your temp was way off. I have smoked a number of briskets in my MES & got great bark on them. You won't get a smoke ring, but if you don't foil the butt you will get good bark.

 

[sbroom]

Thanks everyone for your input.  I am really doubting the temp controller on this smoker.  I am going to go buy another one. 

 

[scubadoo97]

at 225 you should get bark but char is a different animal.  You may want to toss your brisket on the grill before it goes in the smoker or as it's called the smokieokie method

http://www.smoking-meat.com/october-2007-seared-brisket-method.html#SearingBrisket