- Jun 22, 2015
- 43
- 10
Hey fellers,
So I got my first brisket in the smoker at 3:30Am and I just need s few more questions cleared up before I get to the last few hours..
1. I know brisket is done when brisket is done, but when and how often should I do the toothpick test.. Start at 190 and check every 5 degree increase?
2. I typicslly use sand in my smoker and am currently doing so, I'm now thinking maybe that was a bad idea and I should change out to water for brisket. Is it just fine with sand?
3. Is it crucial to foil brisket to keep it moist and juicy?
4. I like when brisket comes off the smoker looking like it is a meteor that fell from space, but more prefer it to be super moist. Is it possible to get a nice almost black bark AND foil it or do I have to sacrifice one of these ammenities.
I think that's all for now.. If I have any other questions I'll post back!
Thanks guys,
-Nick
So I got my first brisket in the smoker at 3:30Am and I just need s few more questions cleared up before I get to the last few hours..
1. I know brisket is done when brisket is done, but when and how often should I do the toothpick test.. Start at 190 and check every 5 degree increase?
2. I typicslly use sand in my smoker and am currently doing so, I'm now thinking maybe that was a bad idea and I should change out to water for brisket. Is it just fine with sand?
3. Is it crucial to foil brisket to keep it moist and juicy?
4. I like when brisket comes off the smoker looking like it is a meteor that fell from space, but more prefer it to be super moist. Is it possible to get a nice almost black bark AND foil it or do I have to sacrifice one of these ammenities.
I think that's all for now.. If I have any other questions I'll post back!
Thanks guys,
-Nick
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