Arkansas Brisket - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-17-2007, 05:52 AM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Arkansas Brisket

I have a brisket smoking right here in Arkansas.

I was suprised to find a great looking 12 lb packer brisket at Walmart. It had a nice flexible feel when I gave it the bend test. Good thickness across the flat. The point was a bit small which was ok by me.

On at 11:00 last night. This is was my first overnighter on my drum smoker and I have to say that it has held temps better than my wsm.

It has held consistent 230-240 temps all night with no spikes. I am using the last of my Rancher which, since it burns hot anyway, really has impressed me. Drums are made for low and slow.


Proof is in the pic.

__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 11-17-2007, 05:56 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Go Cliff Go..
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 11-17-2007, 06:00 AM   #3
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks like your off to a good start! Now don't forget to show us the finish!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 11-17-2007, 06:00 AM   #4
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by wittdog
Go Cliff Go..
Hey Dave,
You are up early.

My brisket is at 170. I don't plan to foil so I am pulling it at 195, ready or not and letting it rest for a long time.

I have two choices. I can wrap it foil or I can go to the grocery store and try to find some HEAVY plastic wrap.

You think it really makes that much of a difference ?

If it is not saran wrap then what is it ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 11-17-2007, 06:14 AM   #5
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 11-17-2007, 07:17 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-17-2007, 07:53 AM   #7
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 11-17-2007, 08:58 AM   #8
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
[quote=Nick Prochilo]
Quote:
Originally Posted by "Larry Wolfe":q0kwwpto
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?[/quote:q0kwwpto]
Nick when I've used foil there have been juice at the bottom of the foil..with the saran wrap...no juice in the bottom..it stays in the meat.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 11-17-2007, 12:32 PM   #9
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
[quote=wittdog]
Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by "Larry Wolfe":16e7gx4d
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?
Nick when I've used foil there have been juice at the bottom of the foil..with the saran wrap...no juice in the bottom..it stays in the meat.[/quote:16e7gx4d]

That's interesting. Do you think it might be from the foil not clinging to the meat like the saran wrap does? I'd guess it could be from steaming in the foil a little, jus a guess though.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 11-17-2007, 12:58 PM   #10
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=Nick Prochilo][quote=wittdog]
Quote:
Originally Posted by "Nick Prochilo":cgmfwe99
Quote:
Originally Posted by "Larry Wolfe":cgmfwe99
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?
Nick when I've used foil there have been juice at the bottom of the foil..with the saran wrap...no juice in the bottom..it stays in the meat.[/quote:cgmfwe99]

That's interesting. Do you think it might be from the foil not clinging to the meat like the saran wrap does? I'd guess it could be from steaming in the foil a little, jus a guess though.[/quote:cgmfwe99]

Nick it's cause the plastic wrap "seals" the meat and the foil basically wraps the meat, but allows air and moisture to escape. Both will create problems with your bark either way, but worth it in the long run.
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.