Brisket Cook

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Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
I am getting closer to a brisket that I can be proud of. This one didn't make the cut.

I have been complaining about brisket with to soft of a bark. This was the other extreme. There is no sugar in the bark but 300° temps for 9 hours with no foil on my uds made for a bark that was set to firm.

At least I now know where I can work backwards from.

This brisket had a good beefy, smokey flavor. I didn't inject. I wanted to work under the assumption that if there is a lot of juice flowing out then there may not be as much flavor getting in.



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Cliff that's one of the best briskets I've seen! Keep doing what you're doing with that one!!!
 
Do look mighty good. You should be able to duplicate Cooper's brisket purty easy but it will take some tinfoil:)

bigwheel
 
Looks better than anything I've eatin' in K.C. Oh, that's not much of a compliment. :? Looks wonderful. don't change a thing.
 
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