Don't get me wrong-I like just about everything having do do with drum cooking.
I made a nice brisket yesterday (a tad overcooked- that happens)- KBB and hickory chunks on a 30 gallon UDS. Kosher Salt, coarse pepper, onion, garlic powder.
My color was "ok"- and the bark was "ok" and it tasted - but nothing like I see posted around the site here. The taste was there- just was not an outstanding LOOKING brisket.
For all the drum fans, how do you get that great color and bark? Or does it really just not matter that much that you don't get it? I'm not a picture taker- so it's not for show off /bragging rights. Just need to know if I'm missing out- and how to get there if I am missing out.
thanks in advance.
I made a nice brisket yesterday (a tad overcooked- that happens)- KBB and hickory chunks on a 30 gallon UDS. Kosher Salt, coarse pepper, onion, garlic powder.
My color was "ok"- and the bark was "ok" and it tasted - but nothing like I see posted around the site here. The taste was there- just was not an outstanding LOOKING brisket.
For all the drum fans, how do you get that great color and bark? Or does it really just not matter that much that you don't get it? I'm not a picture taker- so it's not for show off /bragging rights. Just need to know if I'm missing out- and how to get there if I am missing out.
thanks in advance.