Brisket smoke with q view. . .maybe?

Discussion in 'Beef' started by bhille42, May 27, 2008.

  1. bhille42

    bhille42 Meat Mopper

    I finally did the baffle and tuning plates mod to my chargriller SnP this weekend, so I figured I'd try it out. I did a 4 1/2 pound brisket smoked on best choice lump, apple, and hickory. Rubbed and rested in the fridge overnight. Had the meat on for about 8 1/2 hours at about 220 degrees and pulled it off at 200 degrees internal. Didn't quite have the bark I was looking for, but the slightly lower temps probably contributed to that.The mods definitely kept the temps equal from end to end, but I did have a hard time keeping my temps up (might have had something to do with the rediculous humidity and rain at times). I have a few ideas to fix that. Gonna try to post pics, but if they don't work I'll keep trying.
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  2. bhille42

    bhille42 Meat Mopper

    I guess it worked, I couldn't get bigger pictures. I'll keep playing around with it.[​IMG]
     
  3. Mighty good looking brisket!
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hey bhille42, nice looking brisket smoke you had and it appears as if your temps were good for the entire smoke. Did you mop or spritz the brisket with anything during the smoke? That's what normally creates the bark you're looking for.
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice smoke 42. Like that big ol' knife also.
     
  6. bhille42

    bhille42 Meat Mopper

    Thanks Sumo! I spritzed about every hour with apple juice/apple cider vinegar. I think my temps are the reason my bark wasn't quite up to par. They were hovering between 205 and 220.
     

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