MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-24-2010, 02:44 AM   #1
mattyp1214
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Default First run on new backwoods...questions

Picked up my party Friday and gave her a test run today.

I did a brisket, butt, and some baby backs.

Baby backs turned out pretty good overall. Butt was excellent. And the brisket was overdone and pretty flat in the flavor department.

One thing I did notice is that my rub turned very "cakey" and took on a dark color but not what I would consider a good bark. Is this because of the water pan in the smoker or just my rub?
Its mostly brown sugar, salt, paprika, onion, garlic, cayenne.

The brisket was staying at 150-170 range for a long time and as soon as I wrapped it the temp went up crazy fast so the over cooking was my fault
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Old 01-24-2010, 03:14 AM   #2
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Quote:
Originally Posted by mattyp1214 View Post
Picked up my party Friday and gave her a test run today.

I did a brisket, butt, and some baby backs.

Baby backs turned out pretty good overall. Butt was excellent. And the brisket was overdone and pretty flat in the flavor department.

One thing I did notice is that my rub turned very "cakey" and took on a dark color but not what I would consider a good bark. Is this because of the water pan in the smoker or just my rub?
Its mostly brown sugar, salt, paprika, onion, garlic, cayenne.

The brisket was staying at 150-170 range for a long time and as soon as I wrapped it the temp went up crazy fast so the over cooking was my fault
Got pics?
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Old 01-24-2010, 06:35 AM   #3
Meat@Slim's
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We always place Brisket fat side down in the lower part of the cooker with the Butt Fat side down above the Brisket.
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Old 01-24-2010, 07:57 AM   #4
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What rack did you have the Brisket on ?? Was there anything above it ?
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Old 01-24-2010, 09:03 AM   #5
Muzzlebrake
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its hard to say if it was what happened with the brisket but I would have to think that the water pan is going to effect all of your meats and rubs not just the one on your brisket. If you liked the other meats, I would first look at the rub you're using
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Old 01-24-2010, 01:25 PM   #6
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Quote:
Originally Posted by Meat@Slim's View Post
We always place Brisket fat side down in the lower part of the cooker with the Butt Fat side down above the Brisket.
And I usually put the briskets fat side up in the bws---lots of ways to skin a cat
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Old 01-25-2010, 12:13 PM   #7
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One of the things I was most amazed about when I first began using BW was how great the bark was on my pork. I always put fat side down.
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